What to Eat at Mission Cantina, Officially Open Tonight

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Soft scrambled eggs with sea urchin, jalapeño pickles, and chicharrón. Photo: Melissa Hom

After lingering in soft-open mode for the past ten days, Danny Bowien's Mexican restaurant will officially begin serving tacos to the public tonight. He's nixtamalizing Anson Mills corn for the tortillas, making Oaxacan cheese in house, and cooking chicken and pork on a big rotisserie. There are plenty of tacos on the menu, of course: chicken liver, crispy beef tripe, and lamb belly plus pumpkin, mushroom, and bitter greens with soft cow's-milk cheese. The décor is day-glo chic, with bright lights and a throwback poster of Jenny McCarthy. Check out the food, the space, and the (tentative) menu, straight ahead.

Mission Cantina

Shrimp-and-butterfish ceviche with lime, habanero, and coconut.Photo: Melissa Hom


Mission Cantina

Hokkaido-scallop-and-beef-heart ceviche with capers, olives, and citrus.Photo: Melissa Hom


Mission Cantina

Octopus-and-chicken-wing taco with pickled jalapeño.Photo: Melissa Hom


Mission Cantina

Hongos taco: mushroom, epazote, charred queso oaxaca.Photo: Melissa Hom


Mission Cantina

Beef-tongue taco with charred onions, tomato pickle, and peanuts.Photo: Melissa Hom


Mission Cantina

Al pastor taco with rotisserie pork belly and fermented pineapple.Photo: Melissa Hom


Mission Cantina

Whole rotisserie chicken stuffed with rice, chorizo, and pecans.Photo: Melissa Hom


Mission Cantina

Guacamole and chicharrónes.Photo: Melissa Hom


Mission Cantina

Charred cauliflower escabeche with rosemary and red-rice vinegar.Photo: Melissa Hom


Mission Cantina

Dirty horchata: Stumptown cold brew, almond, and cinnamon.Photo: Melissa Hom


Mission Cantina

Groovy.Photo: Melissa Hom

Menu [PDF]

Mission Cantina, 72 Orchard St., 212-254-2233