After six years of running his successful pop up-turned restaurant, Hecho en Dumbo, chef Danny Mena is striking out on his own, opening Sembrado in New York City’s East Village neighborhood.
Inspired by the roadside stands he grew up visiting in Mexico City, Sembrado is a Mexican-style taqueria, serving up tacos al pastor. These simple tacos, loaded with flavor, are traditional fare made from all natural, hormone-free pork slow roasting on a spit called trompo and piled high on homemade corn tortillas.
To round out the menu, Mena is also dishing out tacos al carbon, made with grilled charred beef, chicken, chorizo, and nopales. Also try out the alambres, or stirfries made with onions and peppers and your choice of protein, served with the housemade tortillas. Or for a quick bite, order up costras, cheesy topped tortillas with chicken, beef, or pork or loaded seafood tacos.
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And save room for dessert! Fany Gerson, aka La Newyorkina, designed the menu, which features Mexican sundaes, ice cream flavors like fresa con crema (strawberries in cream), Mexican vanilla, Mexican chocolate, and goat’s milk caramel, topped with candied pecans and raw cane sugar.
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Wash it all down with the classic Mexican spirit, mezcal. Mena partners on his own mezcal brand, Mezcales de Leyenda, and tastes will be served in candle holders as they are in Mexico. If you’re looking for cocktails, check out the healthy list from Cesar Chavez, formerly of Apotheke. We suggest starting with one of the four different mezcal margaritas. And perhaps ending with one too.
Sembrado is now open for lunch and dinner.