Opening: Toloache Thompson

    Toloache Carnitas de Lechon
    Courtesy of Toloache

    Chef Julian Medina is heading downtown, expanding his restaurant empire with Toloache Thompson, in Manhattan’s West Village neighborhood. This will be the third Toloache and the sixth restaurant for Medina and partner Louis Skibar.

    A Mexican city native, Medina opened Toloache 50 in 2007, after sharpening his knives as Richard Sandoval’s corporate chef. Today, Medina and Skibar own Toloache 82, Toloache Taqueria, Yerba Buena, Yerba Buena Perry, and Coppelia.

    At Toloache Thompson, a 2-story property with room for more than 90 guests and an open kitchen, expect to find Mexican food with a modern twist. Try: the guacamole de frutas, a guacamole with apple, peaches, pomegranate seeds, and Thai basil; the tostadas de cangrejo, served with fresh lump crab meat, sea urchin, avocado, and tortilla strips; chapulines taco, stuffed with Oaxacan-style dried grasshoppers, onions, and jalapenos; the costilla y tuetano taco, made with beef short ribs, bone marrow, and roasted red onion and jalapeno salsa.

    For heartier fare, try: the arrachera, tenderized flap sirloin served with hand rolled masa dumplings, fresh cactus, Texas onions, pork rinds, and tomatillo and avocado salsa; or the lechon, suckling pig served with sweet corn pudding and a bitter endive salad. Save room for dessert: classic churros or try the pastel de zanahorias, carrot cake with jalapeno lime cream and sweet corn sauce.

    At the bar, you’ll find more than 100 types of tequila, mezcal, and Mexican beers, as well as spicy cocktails like the Chef Selection Margarita, made with Herradura Double Barrel Reposado tequila, agavero liqueur, and lime juice.

    Get a taste of what Toloache is serving up with this recipe for Carnitas de Lechon, pictured above. 

    Carnitas de Lechon 

    • 3-4 pound Lechon, suckling pig
    • 1 bunch celery, chopped
    • 1 Spanish onion, chopped
    • 1 carrot, chopped
    • 5 garlic cloves
    • 1/2 bunch of thyme
    • 4 oranges, halved
    • 1 quart orange juice from concentrate
    • 2 stalks celery
    • half of a Spanish onion, diced

    Get the full recipe.