4.5 – 114 reviews • Mexican restaurant
Menu
| Menú | |
| LUNCH | |
| Guacamole Tradicional hopped tomato, onion, cilantro, and jalapeño, citrusy and mild |
$15.00 |
| GUACAMOLE GARDEN pickled veggies and hoja santa oil |
$16.00 |
| GUACAMOLE ASHES blackened tortilla and chile ashes, smokey and full of flavor but mild in heat |
$14.00 |
| SOPA Is one of mi abuelita’s favorite recipes, and it comes with a touch of crema; avocado, crispy tortilla, and chile ancho garnish |
$11.00 |
| ESQUITES these elotitos are grilled slathered corn kernels cooked with tequesquite, a natural mineral salt used by our pre-hispanic ancestors, with chipotle mayo, lime juice, tajin, crumbly cotija cheese, fresh epazote, morita oil |
$12.00 |
| YAKA-TINGA TACOS this jackfruit pulled tinga comes on boston lettuce with red onion, avocado, and cilantro |
$19.00 |
| JITOMATES & TOMATOES a festy mexican delicacy with fresh, roasted, and house-dehydrated tomatoes, with pasilla emulsion, orange supremes, fresh epazote, and chives |
$15.00 |
| ENSALADA MILPERA mixed greens, brussels sprouts, green beans, pumpkin seeds, limonetta, parmesan cheese, and powdered balsamic vinegar |
$16.00 |
| CEVICHE cured fish, cold pressed poblano pepper, epazote and guajillo oil, avocado, cucumber, onion, and cilantro |
$17.00 |
| ESCABECHE DE PULPO octopus escabeche, with macerated veggies and salsa macha, this salsa is made with sesame seeds, peanuts, and dry chiles |
$18.00 |
| ENCHILADAS bien requete sabrosas chick-filled with roasted tomato and morita sauce, cheese, crema, avo puree, radish, and cilantro;Don’t worry VEG friends, we also make them with wild mushrooms tinga and veg crema |
$22.00 |
| QUESABIRRIAS the iconic traditional dish from Jalisco is served in two artisanal tortillas with birria broth on the side, to deep-in your quesadillasChick (’en) 21 / ‘Shroom 19 / Beef 23 |
$21.00 |
| TACO DE FRIJOLES asi nomas como en el rancho!a handmade-to-order, refried beans, cotija cheese, ashes coated avocado; chile de arbol |
$12.00 |
| SIMPLY QUESADILLAS these quesadillas are made with heirloom blue corn tortillas, melted cheese, anda spirit of epazote; salsa morita, and pico de gallo / mushrooms tinga +3 |
$14.00 |
| FLAUTAS these rolled crispy tacos are made with artisanal corn tortillas filled with cheesy mashed potatoes and spiced chorizo; fresh ginger black bean salsa, crema, cotija cheese, fresh radish, and cilantro |
$18.00 |
| YAKA-TINGA BURRITO pulled jackfruit tinga cooked with caramelized onion, tomato, and chipotle; fresh radish, red onion, jalapeño, and avocado, rice and beans |
$17.00 |
| CHICKEN BURRITO this tender free-range chick is slowly cooked with spices and smoked chiles, with purslane, onion, pickled carrot, morita sauce red bell pepper and chile toreado, rice and beans |
$17.00 |
| CHIPOTLE SHRIMP BURRITO with garlic and cilantro; red cabbage relish, pickled cauli, and pickled carrot, rice and beans |
$19.00 |
| BARBACOA BURRITO a very soft barbacoa, very slow over-night roasted beef shank, cooked in its own juice, onion, fresh radish, and jalapeño, rice and beans |
$19.00 |
| LUNCHBOWL PEPIAN pumpkin seed mole served over oven-roasted honey nut, delicata, and acron squash |
$20.00 |
| LUNCHBOWL YAKA-TINGA pulled jackfruit tinga cooked with caramelized onion, tomato, and chipotle; radish, red onion, jalapeño, and avocado |
$20.00 |
| LUNCHBOWL MAHI AL PASTOR achiote bitter orange-rubbed mahi mahi, with pineapple habanero relish |
$20.00 |
| LUNCHBOWL CHIPOTLE SHRIMP Chipotle Shrimp, with garlic and cilantro; red cabbage relish, pickled cauli, and pickled carrot |
$23.00 |
| LUNCHBOWL CHICKEN MOLE with shredded chicken over acorn tostada, cured onion, and toasted sesame seeds |
$20.00 |
| LUNCHBOWL BARBACOA TAPATÍA very slow over-night roasted beef shank, cooked in its own juice, onion fresh radish, and jalapeño |
$24.00 |
| CHILAQUILES ROJOS tronadores como en mi pueblo!crunchy totopos bathed in chile de arbol sauce; refried red beans, crema, cotija cheese, cilantro, onion, avocado, and chile ashes. you can add: two eggs (your style) + 3.5chicken birria +6 – beef barbacoa +8 |
$15.00 |
| Arroz White rice |
$5.00 |
| Refried Bayo Beans soft and creamy, sparkled with cotija cheese |
$5.00 |
| Brothy Black Beans hard and nutty, and vegan |
$5.00 |
| Rice & Beans | $5.00 |
| Corn Tortillas | $3.00 |
| Salsa Mexicana AKA Pico de Gallo |
$6.00 |
| Brussels Sprouts chipotle mayo, limonette |
$8.00 |
| Cauli Chicharron crispy cauli lower with parmesan, evo, limonetta, and toasted sun lower seeds |
$8.00 |
| SALSA DE AMOR (de amor-didas) aguales! these chilitos ‘tan enchilosos. extra hot roasted serranos to bite with your food for an enhancing rancho experience |
$2.00 |
| BRUNCH | |
| COVACHA SPRITZ Our hibiscus blossom spritz version |
$13.00 |
| MI-MIMOSA With fresh squeezed orange juice |
$13.00 |
| TEPACHE JAIBOL Local basement tepache is our house probiotic, naturally fermented with pineapple skin, tequila Cascahuin, lime, pineapple and ashes rim |
$16.00 |
| BLOODY MARĪA With homemade tomato juice, lime, salt, chile ashes, and pickled pepper |
$16.00 |
| MICHELADA same delicious homemade tomado juice, lager beer, lime and salt |
$9.00 |
| DRIP COFFEE | $3.50 |
| COLD BREW 12 hours cold pressed |
$5.00 |
| RED SANGRIA Glass |
$13.00 |
| RED SANGRIA Carafe |
$25.00 |
| GUACAMOLE TRADICIONAL chopped tomato, onion, cilantro, and jalapeño, citrusy and mild |
$15.00 |
| GUACAMOLE – GARDEN Pickled veggies and hoja santa oil |
$16.00 |
| GUACAMOLE – ASHES Blackened tortilla and chile ashes, smokey and full of flavor but mild in heat |
$14.00 |
| ROASTED TOMATO SOUP Is one of mi abuelita’s favorite recipes, and it comes with a touch of crema; avocado, crispy tortilla, and chile ancho garnish |
$11.00 |
| ESQUITES These elotitos are grilled slathered corn kernels cooked with tequesquite, a natural mineral salt used by our pre-hispanic ancestors, with chipotle mayo, lime juice, tajin, crumbly cotija cheese, fresh epazote, morita oil |
$12.00 |
| YAKA-TINGA TACOS This jackfruit pulled tinga comes on boston lettuce with red onion, avocado, and cilantro |
$19.00 |
| JITOMATES AND TOMATOES. A festy mexican delicacy with fresh, roasted, and house-dehydrated tomatoes, with pasilla emulsion, orange supremes, fresh epazote, and chives |
$15.00 |
| ENSALADA MILPERA Mixed greens, brussels sprouts, green beans, pumpkin seeds, limonetta, parmesan cheese, and powdered balsamic vinegar |
$16.00 |
| HUEVOS A LA CAZUELA Shakshuka-like yetRanchero style; two eggs cooked on cast iron skillet, spiced chorizo, tomato and cumin salsa; crema, chives, cilantro, and crouton |
$17.00 |
| HUEVOS RANCHEROS two eggs sunny side up, over crunchy tortillas, refried beans, covered with red OR green salsa or Divorciados with both salsas; avocado |
$17.00 |
| HUEVOS CON CHORIZO a mighty egg burrito made with spicy chorizo and avocado; served with bravas machas and morita sauce |
$17.00 |
| VEGGI OMELETTE with caramelized onion and wild mushrooms, served over zucchini and epazote puree; served with bravas machas- optional extra cheese + 2 |
$17.00 |
| ENFRIJOLADA Corn tortilla filled with soft scrambled eggs and topped with black bean salsa, d cotija cheese, crema and avocado |
$17.00 |
| ALMUERZO Served from Tuesday-Sunday 12pm-4pm | |
| ENCHILADAS bien requete sabrosas chick- illed with roasted tomato and morita sauce, cheese, crema, avo puree, radish, and cilantro;Don’t worry VEG friends, we also make them with wild mushrooms tinga and veg crema |
$22.00 |
| Simply Quesadillas these quesadillas are made with heirloom blue corn tortillas, melted cheese, anda spirit of epazote; salsa morita, and pico de gallo / mushrooms tinga +3 |
$14.00 |
| QUESABIRRIAS the iconic traditional dish from Jalisco is served in two artisanal tortillas with birria brothon the side, to deep-in your quesadillasChick (’en) 21 / ‘Shroom 19 / Beef 23 |
$21.00 |
| TACO DE FRIJOLES Asi nomas como en el rancho!a handmade-to-order, refried beans, cotija cheese, and ashes coated avocado; chile de arbol |
$12.00 |
| FLAUTAS these rolled crispy tacos are made with artisanal corn tortillas filled with cheesy mashed potatoes and spiced chorizo; fresh ginger black bean salsa, crema, cotija cheese, fresh radish, and cilantro |
$18.00 |
| BURRITO YAKA-TINGA Pulled jackfruit tinga cooked with caramelized onion, tomato, and chipotle; fresh radish, red onion, jalapeño, and avocado |
$17.00 |
| Chicken burrito This tender free-range chick is slowly cooked with spices and smoked chiles, with purslane, onion, pickled carrot, morita sauce red bell pepper and chile toreado, rice and beans |
$17.00 |
| Chipotle Shrimp burrito with garlic and cilantro; red cabbage relish, pickled cauli, and pickled carrot, rice and beans |
$19.00 |
| Barbacoa Burrito a very soft barbacoa, very slow over-night roasted beef shank, cooked in its own juice, onion, fresh radish, and jalapeño, rice and beans |
$19.00 |
| CHILAQUILES ROJOS tronadores como en mi pueblo!crunchy totopos bathed in chile de arbol sauce; refried red beans, crema, cotija cheese, cilantro, onion, avocado, and chile ashes. you can add: two eggs (your style) + 3.5 chicken birria +6 – beef barbacoa +8 |
$15.00 |
| ARROZ White rice |
$5.00 |
| Refried Bayo Beans Soft and creamy, sparkled with cotija cheese |
$5.00 |
| Brothy Black Beans hard and nutty, and vegan |
$5.00 |
| Rice’n Beans | $5.00 |
| Corn tortillas | $4.00 |
| Papas machas crispy baby potatoes tossed with spicy salsa macha |
$8.00 |
| Brussels Sprouts chipotle mayo, limonette |
$8.00 |
| Cauli chicharron crispy cauli lower with parmesan, evo, limonetta, and toasted sun lower seeds |
$8.00 |
| Salsa de amor (de amor-didas) these chilitos “tan enchilosos” extra hot roasted serranos to ‘bite’ with your food for an enhancing rancho experience |
$2.00 |
| DINNER | |
| Guacamole Tradicional Chopped tomato, onion, cilantro, and jalapeño, citrusy and mild |
$15.00 |
| GUACAMOLE GARDEN pickled veggies and hoja santa oil |
$16.00 |
| GUACAMOLE ASHES blackened tortilla and chile ashes, smokey and full of flavor but mild in heat |
$14.00 |
| SOPA is one of mi abuelita’s favorite recipes, and it comes with a touch of crema; avocado, crispy tortilla, and chile ancho garnish |
$11.00 |
| ESQUITES these elotitos are grilled slathered corn kernels cooked with tequesquite, a natural mineral salt used by our pre-hispanic ancestors, with chipotle mayo, lime juice, tajin, crumbly cotija cheese, fresh epazote, morita oil |
$12.00 |
| YAKA–TINGA TACOS this jackfruit pulled tinga comes on boston lettuce beds with red onion, avocado, and cilantro |
$19.00 |
| JITOMATES & TOMATOES a festy mexican delicacy with fresh, roasted, and house-dehydrated tomatoes, with pasilla emulsion, orange supremes, fresh epazote, and chives |
$15.00 |
| ENSALADA MILPERA mixed greens, brussels sprouts, green beans, pumpkin seeds, limonetta, pecorino cheese, and powdered balsamic vinegar |
$16.00 |
| ESCABECHE DE PULPO octopus escabeche, with macerated veggies and salsa macha, this salsa is made with sesame seeds, peanuts, and dry chiles |
$18.00 |
| CEVICHE cured Fish, cold pressed poblano pepper, epazote and guajillo oil, avocado, cucumber, onion, and cilantro |
$17.00 |
| ENCHILADAS bien requete sabrosas chick-filled with roasted tomato and morita sauce, cheese, crema, avo puree, radish, and cilantro;Don’t worry VEG friends, we also make them with wild mushrooms tinga and veg crema |
$22.00 |
| QUESABIRRIAS the iconic traditional dish from Jalisco is served in two artisanal tortillas with birria broth on the side, to deep-in your quesadillasChick (’en) 21 / ‘Shroom 19 / Beef 23 |
$21.00 |
| THE ORCHARD MOLOTE Aijoles, this is a symphony of Mexican veggies in a crunchy empanada,filled with zucchini blossom, parmesan cheese; huitlacoche (corn tru le) and zucchini sauce, pickled cauli lower, and crispy epazote |
$17.00 |
| QUESADILLA NEGRA a mighty fine crunchy black bean empanada monochromatic by design,filled with cheese, topped with dark adobo coated brisket, onion and radish in tomatillo salsa, avocado, and tortilla ashes |
$19.00 |
| FLAUTAS these rolled crispy tacos are made with artisanal corn tortilla Filled with cheesy mashed potatoes and spiced chorizo; fresh ginger black bean salsa, crema, cotija cheese, fresh radish, and cilantro |
$18.00 |
| PEPIAN my friends, a vegan delicacy from our ancestors this pumpkin seed mole is served over charred zucchini, roasted acorn, honeynut, delicata squash, with pickled scallion, radish, and baby carrot |
$25.00 |
| THE MUSHROOM BIRRIA is a timbal of market mushrooms cooked in their jus, served with our version of the iconic traditional birria broth from Jalisco; rice on the side |
$25.00 |
| MOLE DULCE tia Felix always makes us happy with this sweet mole, we have two versions for you to choose: with a succulent roasted celery root 24$ OR with the original pork belly chicharron 32$ ; crispy enoki tempura, sesame seeds, and cured red onion |
$32.00 |
| CAMARONES head-on adobo-rubbed shrimps,& crispy baby potatoes; chives, charred-lemon, experience the juicy decadence, get dirty by using your fingers |
$31.00 |
| ZARANDEADO this is our memory from the sunsets of the Mexican Paci ic, a charred whole catch of the day, butter fly split, rubbed with achiote adobo; grilled onion, grilled pineapple, salad, and rice |
|
| BARBACOA TAPATÍA this very soft, over-night roasted beef shank is a staple from the streets of Guadalajara, with radish, and jalapeño; brothy beans on the side. Get dirty, make your own taco with your lovely hands |
$31.00 |
| ARROZ white rice |
$5.00 |
| REFRIED BAYO BEANS soft and creamy, sparkled with cotija cheese |
$5.00 |
| BROTHY BLACK BEANS hard and nutty, and vegan |
$5.00 |
| Rice & Beans, | $5.00 |
| Corn Tortillas | $3.00 |
| Salsa Mexicana AKA Pico de Gallo |
$6.00 |
| Papas Machas crispy baby potatoes tossed with spicy salsa macha |
$8.00 |
| BRUSSELS SPROUTS chipotle mayo, limonette |
$8.00 |
| Cauli Chicharron crispy cauli lower with parmesan, evo, limonetta, and toasted sun lower seeds |
$8.00 |
| SALSA DE AMOR (de amor-didas) aguales! these chilitos ‘tan ebchilosos. extra hot roasted serranos to bite with your food for an enhancing rancho experience |
$2.00 |
| TACO BAR MENU (Lunch and Dinner) | |
| CAULI Chicharron chipotle cabbage slaw, onion, cilantro, salsa verde,touch of macha |
$17.00 |
| CRISPY ENOKI MOLE mole dulce, sesame seeds, cured red onion |
$17.00 |
| MAHI AL PASTOR pineapple tomatillo relish, onion, cilantro, lime |
$19.00 |
| PORK BELLY CHICHARRON zucchini puree, fresh radish, cilantro, salsa verde, lime |
$21.00 |
| CHIPOTLE SHRIMP red cabbage relish, onion, cilantro, lime |
$21.00 |
| HAPPY HOUR – Sunday, Tuesday, Wednesday, Thursday 4-9pm // Friday 4-7pm // only at the bar and communal tables | |
| ELSA & RITA | $10.00 |
| MEZCALITA | $10.00 |
| SPICE REAPER | $10.00 |
| MEXICAN DRAFT BEER | $6.00 |
| NATURAL WINE | $8.00 |
| WINE | $8.00 |
| TACO Y MEZCAL 1 taco + 1oz mezcal |
$10.00 |
| FLY TO MEXICO 3 AGAVE TASTING |
$21.00 |
| DRINKS | |
| Rita and Elsa These sisters are the classic margaritas!Always made with a good white tequila and fresh lime,we like them with a twist of lemoncello and citrus zest.Rita comes hand-shaken & Elsa comes from frozen |
$16.00 |
| SPICY REAPER Smoked chiles-infused tequila, fresh lime juice, sea salt-serrano rim |
$16.00 |
| TEPACHE JAIBOL Made with our local basement tepache, no joke! it’s our house probiotic naturally fermented with pineapple skin, tequila cascahuin, lime, pineapple and ashes rim (SMALL $8) |
$16.00 |
| NEGRETE Is not a negroni, this one has mezcal peloton, orange juice, red vermouth, peychaud bitters, orange peel |
$16.00 |
| TEQUINI tequila blanco, mezcal peloton, licor 43, citrus oils |
$16.00 |
| BLACK DUST Was inspired by the Covacha vibe, made with ashes-infused tequila, mezcal Peloton, agave nectar, fresh lime juice, and hoja santa |
$16.00 |
| JAMAICÓN Hibiscus blossom infusion, tequila blanco, triple sec , hibiscus dust-chile rim (SMALL $8) |
$16.00 |
| VIEJA ESCUELA Is not an old fashion, this one is with mezcal, tequila añejo, pom amaro, and lime zest |
$16.00 |
| AGAVE MULE Mezcal espadín and tequila blanco, ginger infusion, lemon juice, candied ginger (SMALL $8) |
$16.00 |
| PALOMA Tequila blanco, grapefruit scented infusion, fresh lime juice, orange cookie (SMALL $8) |
$16.00 |
| VINOS NATURALES | |
| SPARKLING WINE | ALBERT NOYA BRUT RESERVA Penedes 2018, Spain (44$ bottle) |
$12.00 |
| ROSE | LA PATIENCE Coteaux du Pont du Gard. Grenache-Cinsault, rose 2020, Rhone Valley, France (Bottle $42) |
$12.00 |
| WHITE | EGON Gruner Veltliner2020, Niederosterreich, Austria ($62 1 Lt. btl) |
$12.00 |
| RED | BROOKS, RUNAWAY RED Pinot Noir 2018, Willamette Valley, Oregon |
$62.00 |
| RED – COUSIN OSCAR Cinsault, 2019. Languedoc-Roussillon, France / $44 btl |
$12.00 |
| CERVEZA | |
| MICHELADA Homemade tomatoe juice, Pacifico, lime and salt |
$9.00 |
| PACIFICO Pilsner, draft, 4.5% Alc, Mexico, since 1899 |
$8.00 |
| NEGRA MODELO Amber lager, draft, Alc 5.4 %Mexico, since 1926 |
$9.00 |
| BAJA BREWING, POR FAVOR IPA, DRAFT, 7% Alc, Mexico |
$9.00 |
| RED SANGRIA | |
| Glass | $13.00 |
| CARAFE | $25.00 |
| DE JALISCO – TEQUILAS BLANCOS | |
| Arette Double $16 |
$9.00 |
| ArteNom1549 Double $24 |
$13.00 |
| Cascahuin Double $16 |
$9.00 |
| Fortaleza Double $18 |
$10.00 |
| G4 Double $18 |
$10.00 |
| Siembra Azul Double $20 |
$11.00 |
| Siembra Valles Double $20 |
$11.00 |
| DE JALISCO – TEQUILAS REPOSADOS | |
| Arette Double $18 |
$10.00 |
| ArteNom 1414 Double $24 |
$13.00 |
| G4 Double $22 |
$12.00 |
| La Gritona Double $16 |
$9.00 |
| DE JALISCO – TEQUILAS AÑEJOS | |
| ArteNom 1146 Double $26 |
$14.00 |
| Tapatío Double $18 |
$10.00 |
| DE JALISCO – TEQUILAS SUPREMOS | |
| Fuenteseca Reserva 7 years 2010 Double $34 |
$18.00 |
| RAICILLAS | |
| Chacolo Double $30 |
$16.00 |
| Mezonte, Raicilla Double $32 |
$17.00 |
| Las Perlas, Raicilla Double $30 |
$16.00 |
| La Venenosa, Tabernas Double $10 |
$7.00 |
| DE MICHOACÁN | |
| Mezcal Don Mateo de la Sierra Double $26 |
$14.00 |
| Mezcal Don Mateo Pechuga Double $22 |
$12.00 |
| Don Mateo de la S, Manso de Sahuayo Double $24 |
$13.00 |
| DE OAXACA | |
| Cruz de Fuego, Cirial Double $26 |
$14.00 |
| La Medida, Bicuixe Double $30 |
$16.00 |
| La Medida, Tobala Double $30 |
$16.00 |
| Origen de Raiz Double $20 |
$11.00 |
| Palenqueros, Onofre Ortiz Double $24 |
$13.00 |
| Palenqueros, Juan Hernández Double $24 |
$13.00 |
| Mezcal Rey Campero Cuixe Double $24 |
$13.00 |
| Mezcal Rey Campero Jabali Double $28 |
$15.00 |
| Yola, Espadin-Cuixe Double $18 |
$10.00 |
| MEZCALES DE OTROS LUGARES | |
| Rancho Tepua, Bacanora Double $20 |
$11.00 |
| Fabriquero, Sotol Double $16 |
$9.00 |
| Flor del Desierto, Sotol Double 16 |
$9.00 |
| La Higuera, Sotol Double $14 |
$8.00 |
| DESSERTS | |
| AVO MOUSSE with ginger shaved ice, and achiote merengue |
$11.00 |
| CHOCOLATE Spicy bitter chocolate mousse, with pumpkin seeds crumbs, and wheat rainbow ‘oblea’ |
$11.00 |
| Buñuelo cinnamon-sugar dusted dough fritter; vanilla ice cream, milk caramel |
$11.00 |
| Tres leches a deconstructed version with marscapone cheese, milk caramel cajeta, wheaped cream, pumpkin seed crumbs |
$12.00 |
… View more
Order and Reservations
Reservations: resy.com
Contact Covacha
Address: 368 Columbus Ave, New York, NY 10024
Phone: (212) 712-2929
Website: http://www.covachany.com/
Hours
| Tuesday | 12–9PM |
| Wednesday | 12–9PM |
| Thursday | 12–9PM |
| Friday | 12–10PM |
| Saturday | 12–10PM |
| Sunday | 11AM–9PM |
| Monday | Closed |
Related Web Results
COVACHA 2022
New York, New York. 10023. (212) 712-2929. [email protected]. Happy Hour: Tue-Thu & Sun 4-9, Fri 4-7. Lunch: Tue-Fri 12-4.
Covacha | Facebook
Covacha, New York, New York. 135 likes · 10 talking about this · 391 were … 368 Columbus Avenue, New York, NY, United States, New York. (212) 712-2929.
dinner menu – COVACHA 2022
New York, New York. 10023. (212) 712-2929. [email protected]. Happy Hour: Tue-Thu & Sun 4-9, Fri 4-7. Lunch: Tue-Fri 12-4.