$35 - $45
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Hecho en Dumbo: Mexican at it's Finest
Hecho en Dumbo is actually en Noho but will always keep its Brooklyn roots. Chef Danny Mena opened the Mexican restaurant in the Dumbo General Store, serving up antojitos ("little cravings") just three nights a week. What began as pop-up, before pop-ups were in, has become a sought-after restaurant thriving in Bowery.
What began as pop-up, before pop-ups were in, has become a sought-after restaurant thriving in Bowery.
Mexican food in New York City tends to be cheesy in two ways: not only the good kind of queso, but also bland, predictable food, often hiding behind plastic cacti and oversized sombreros. Hecho en Dumbo, with its down-played, organic décor and attention to authentic flavors, certainly steers clear of any negative "cheesy" connotations.
If you're in the mood for something cheesy, try the Queso Fundido. This adored dish owes its reputation to its blend of fresh, high-quality, creamy cheeses. Also simple but delicious is the Picaditas de Jaiba, stone-ground, yellow corn masa medallions, topped with crabmeat, avocado and jalapeno oil.
Every detail of Hecho's food, down to the fresh pico de gallo, bursting with bright red tomatos, impresses and keeps you coming back for more. If you're lucky, you'll sit by the bar surrounding the kitchen. Be prepared to drool over the other customers' dishes. (We won't tell…)
Hecho en Dumbo is actually en Noho but will always keep its Brooklyn roots.
Once you take a seat at the bar, in the dining room, or in the kitchen's prime seats, you'll be glad Hecho has emerged from down under the Manhattan bridge overpass and into the spotlight.
Try the tamarind margarita, with its rim dipped in chili pepper. (Beautiful and Refreshing!)
Check out the "Chef's Table," a tasting menu designed to showcase Hecho's best.
Mind your manners: use por favor y gracias.