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Ode to Guadalajara
Known for being the home of the Birria, Tequila and Mariachi, Western Mexico and Jalisco’s traditions have shaped modern Mexican cuisine. We wanted to share our eclectic recipes with New York City, because sharing is caring, right?
We eat together
Every plate looks for a balance of sweet, spicy, salty, and sour flavors and our tables invite everyone to sit next to each other, and share their stories, food for us is a social ritual, we are what we eat and how we eat it too but more importantly we believe that food is something more than fuel.
TORTAS AHOGADAS
Perfect hangover cure, starts with our Mexican-French birote salado made on premises, filled with beans and carnitas (or vegetables, your choice) and drowned in our famous chile de arbol sauce, make it as mild or as spicy as you need today.
Designed to be eaten with one’s bare hands because life is messy, sometimes you are happy, sometimes you feel low but regardless, grab it, get in there and get it done.
TACOS
Tacos dorados (traditionally crispy ), tacos sudados (for breakfast), tacos de birria (with goat), tacos veganos (vegan!), healthy and tasty as hell.
A lot of debate about what’s in a taco or what should be one, we just have our opinion about what’s in it and we’ll serve them all day, including breakfast, with traditional Mexican breakfast tacos and Mexican-American ones as well.
THE KITCHEN
Hugo Orozco
Executive Chef
Hugo Orozco spent his childhood in Guadalajara near the “Central de Abastos” helping the family business.
Chef Orozco started La Slowteria in Guadalajara being one of the first to experiment with traditional, sustainable cuisine that can be ported to our modern needs, La Slowteria took Hugo to Tulum and Carroll Gardens in Brooklyn where he stayed for years, after which he joined Vida Verde and Rossie’s as Head Chef.
