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.
Shrimp-and-butterfish ceviche with lime, habanero, and coconut.Photo: Melissa Hom
Hokkaido-scallop-and-beef-heart ceviche with capers, olives, and citrus.Photo: Melissa Hom
Octopus-and-chicken-wing taco with pickled jalapeño.Photo: Melissa Hom
Hongos taco: mushroom, epazote, charred queso oaxaca.Photo: Melissa Hom
Beef-tongue taco with charred onions, tomato pickle, and peanuts.Photo: Melissa Hom
Al pastor taco with rotisserie pork belly and fermented pineapple.Photo: Melissa Hom
Whole rotisserie chicken stuffed with rice, chorizo, and pecans.Photo: Melissa Hom
Guacamole and chicharrónes.Photo: Melissa Hom
Charred cauliflower escabeche with rosemary and red-rice vinegar.Photo: Melissa Hom
Dirty horchata: Stumptown cold brew, almond, and cinnamon.Photo: Melissa Hom
Groovy.Photo: Melissa Hom
Menu [PDF]
Mission Cantina, 72 Orchard St., 212-254-2233