Taking its name from a tree in the Mexican mountains, Oyamel is one of the many restaurants from Chef Jose Andres, that serves Mexican cuisine at the bottom of Hudson Yards. The place is big, colorful, with lots of light from its floor to ceiling windows and a nice vibe.

Cocktails are interesting, with their boozy Oaxacan hot chocolate ($18) standing out, made with Rosaluna Mezcal (lots of it!) and topped with whipped cream. A must have! I also enjoyed their Amor Caffeinado ($18), that is like an espresso martini, but made with Rosaluna Mezcal, espresso, Cynar and Oaxacan spiced chocolate. Smooth and nicely smokey. For non-alcoholic beverages, they have classic sodas, as well as Jarritos soda ($5 - Jodi got guava).

Guacamole and salsa ($18) is made fresh at a stand in the back of the dining room and definitely a favorite, well balanced and mild as ordered. We also tried their Chilaquiles con salsa verde y queso ($18) was good but I prefered the guacamole, the top part with the cheese being great, but then, once you eat the top, it is not as good and a bit watery. This was made with an Oaxacan cheese blend, tomatillo salsa, onion and crema.

One of the things I really appreciated is the fact that you can order each taco as one, so you can mix and match what you want, allowing you to try a few. I really liked the Hongos en Molito ($7), that was made with Mushrooms, onion and poblano peppers sautéed with mole and served with crema, salsa verde tatemada and cilantro: it was deliciously smokey. But my favorite was their Pescado Baja California taco ($8), that was composed of a tempura-battered seasonal fish with shredded cabbage, chile arbol mayo, crema and salsa Mexicana. The fish was delightfully crispy and perfectly cooked, and the shredded cabage added even more crunch. A must have! Mushroom seems to be the main option for vegetarian dishes, so we tried their empanada de hongos ($14), composed of heirloom corn dough with Oaxacan cheese blend, smoked mushrooms, roasted onion, chile morita served with avocado salsa verde and cilantro. It was good, but I just wished we could either order one or have the possibility to mix with other empanadas. The quesadilla de hongos ($15), made with Oaxacan cheese blend, roasted mushrooms, onion, chile poblano and cilantro was good, earthy, but, after the empanadas, it would be kind of the same and a bit boring. The enchiladas de pollo en salsa verde ($19) was a chicken enchiladas in a tomatillo green sauce with crema, onion, Mexican crema and cotija cheese. Quite good, but not the best chicken enchiladas I had.

For dessert, we decided to share the churros con chocolate ($15), that were served with oaxacan chocolate that I did not really care for. The churros were ok for me, I had better.
So, overall, the food at Oyamel was ok: this is a bit pricey and I had better Mexican food in the City.

Enjoy (I still did)!

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Oyamel - 505 W 30th St, New York, NY 10001

Oyamel in NYC, NY

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