Green vines hung over the rectangular bar. Spaths sat near cozy, chocolate-colored chairs. The rosy brown tables complemented Casa Tulumβs natural wood tones. A flat-screen TV displayed brilliantly pink ocean waves. Mexican music and laughter filled the restaurant. In a beach-themed restaurant, customers enjoyed Chef Rodrigo Abrajanβs exquisite Mexican dishes.
The sounds of Tulum music and laughter filled the restaurant. Diners smiled as they sipped from cocktails and ate beautiful Mexican food. Friendly servers introduced themselves and handed menus to customers. They recorded orders on elegant pads. Food and drinks quickly arrived. The restaurant featured stellar service in a historic New York City location.
Casa Tulum sat near South Seaport. In November 2022, the location opened. The menu offered impressive Mexican seafood dishes. Abrajan emphasized the seafood bar, taquerias, and platos fuetes. Highlights included lobster ceviche and Nopalitos Del Mercado. The staff made homemade guacamole with fresh avocados and fun twists. Abrajan traveled through Mexico to perfect his recipes.
Originally from Pubela, the recipes reflected his own culture. The Quesadilla Verde featured a spinach-jalapeno-epazote hand-pressed tortilla, cremini mushrooms, and Oaxaca cheese. The Pez Zarandeado displayed a broiled, butterflied whole branzino with sour orange and annatto-guajillo butter. Managing Luis Villanuevaβs cocktails paired exquisitely.
The Oaxacan Negroni presented Antica Formula Vermouth, Campari, Mezcal Joven, and tangerine oils. The Gold Digger involved 24k edible gold, Grand Mariner Cuvee Louis Alexandre, and Clase Azul AΓ±ejo Tequila. The bartender topped it with hickory vampire sea salt. The gorgeous drink arrived in a souvenir class. It paired perfectly with King Guacamole.
The appetizer put a spin on the Mexican staple. The waitress served homemade corn chips in a basket. A floral bowl contained guacamole and chilly, cubed crab meat. Toppings included jicama, habanero, and red onions. Customers mixed the two portions together for creamy and flakey textures. The starter went well with the enchilada suizas.
The dish had a melted cheese blend, shredded chicken, creamy serrano salsa, and green tomatillo sauce. Slices of jalapenos and onions decorated the tortillas. The waitress served it in a large, navy blue bowl. The dish combined spicy garnishes with sour sauces. βItβs about the plating and ingredients,β said Villanueva.Β
The duck had an elegant presentation on a flat, brown plate. Two pieces of tender duck arrived in-bone. Garnishes included a spicy brown sauce and a banana leaf. The roasted duck had no fat and melted in the dinerβs mouths. A bowl of sticky Spanish rice accompanied the dish. The culinary masterpiece had endless flavor. βItβs one of the most difficult dishes,β said Villanueva.
The Tulumati cocktail featured tequila, passion fruit, and Mezcal joven. With high energy, the bartender shook the drink in a mixing glass. He garnished the drink with a pomegranate slice. The crismon drink had an excellent, smooth texture. With crushed ice, the drink stayed cold on a spring night. A paper straw benefited the environment.
Blackerries and strawberries topped the tres leches cake. A carmel-and-milk sauce coated the spongy cube. The light and fluffy texture delighted customers. The menu offered a new dessert as well: a chocolate and pecan tart. The warm slice had a smooth and creamy texture. It came with a vanilla ice-cream scoop. The combination of hot and cold foods delighted customers.
