Limusina: A Spirited Ride Through Mexico’s Culinary Traditions, Reimagined
Limusina has a romantic charm and cinematic feel due to its violet neon lighting | Photo provided by Limusina
Executive Chef Craig Koketsu takes your taste buds on a tour ride through Mexico with dishes Lobster al Pastor, Chicharron with peanut mole; while Pastry Chef Lucy Blanche, satiates your sweet tooth with her renowned Sweet Corn Ice Cream Sundae
Limusina, the newest venture from the Quality Branded group, brings a vibrant and unexpectedly refined perspective to Mexican cuisine—one that blends regional classics with contemporary techniques and the beloved colloquial snack-food traditions that define daily life across Mexico. Set inside a transformed parking garage on 34th Street and Ninth Avenue, the space carries a retro-modern energy, where soft peach tones and warm amber lighting meet raw concrete columns. And it’s designed by GRT Architects, giving a romantic and cinematic feel with violet neon lighting, sherbet-orange curtains, and travertine floors matched with exposed concrete columns that evoke late ’70s New York opulence meeting modern Mexico City energy- as referenced by announcement notes. It is glamorous yet grounded, much like the cuisine it celebrates.
Executive Chef and Partner Craig Koketsu has created a menu that feels both nostalgic and innovative. The intention is clear from the moment you sit: this is a culinary tour through Mexico’s heritage, elevated with New York flair.
The Serrano Guacamole | Photo credit: Jorge Morales
We began with the Serrano Guacamole, served in a stone vessel resembling a rustic flat rock—an aesthetic nod to the molcajetes found in countless Mexican homes. Fresh, vibrant, and textured, it set the tone for what would become an exploratory meal.
The Queso Fundido Toasted Sesame Flambé takes one of Mexico’s most beloved dishes and transforms it into table-side theater. Sesame oil is poured over the molten cheese and set aflame by the server, its toasted aroma rising through the air before the first bite. It’s a high-cuisine interpretation that still honors the comforting, unfussy spirit of the original.
A standout cold dish was the Yellowtail Aguachile. Thinly sliced yellowtail dressed with lemon and cucumber delivered a clean yet powerful burst of flavor, rivaling the best aguachiles from coastal Mexico—including those in Tulum’s famed marisquerías. It is bright, balanced, and unforgettable.
Next came the Squash Blossom Machete, a long blue-corn quesadilla filled with squash blossoms—an iconic street food reminiscent of the iconic neighborhood of Condesa in Mexico City. It’s a dish deeply rooted in tradition, reaching back to Aztec culinary practices, and Limusina executes it with respect and finesse.
The Lobster al Pastor | Photo Credit: Jorge Morales
The Lobster al Pastor reimagines a classic marinade with origins in Lebanese shawarma traditions, traditionally used for pork, here paired with lobster. It’s succulent, flavorful, and hard to resist ordering again.
The Longbone Short Rib Quesabirria | Photo Credit: Limusina
A must-try entrée is the Longbone Short Rib Quesabirria. Quesabirria has taken Mexico’s street food scene by storm in recent years, but Limusina elevates it into something almost ceremonial. The short rib is sliced off the bone (which remains on the plate as sculptural décor), topped with melted cheese, and served alongside small blue-corn tortillas so diners can assemble their own tacos. It’s rich, comforting, and wholly satisfying.
For a playful take on Mexican snack culture, the Cauliflower Locos riffs on the iconic tostilocos—traditionally made with corn chips—here reimagined with cauliflower for a lighter yet familiar crunch. It’s a fun and unexpected nod to everyday street snacks.
The Chocoflan Ice Cream Cake | Photo Credit: Jorge Morales
Dessert is another area where Limusina truly excels. The Chocoflan Ice Cream Cake, made with Mexican coffee and chocolate caramel ice cream, is spectacular—smooth, indulgent, and beautifully balanced. The Helado de Maíz, a corn ice cream with passion fruit and peanuts, is equally compelling, blending sweet, tangy, and nutty notes in a way that kept us reaching for more.
The Tajín Martini | Photo Credit: Limusina
Cocktails at Limusina deserve their own spotlight. The Flaca, made with Mijenta Blanco, blood orange, and serrano spicy tincture, arrives in an elegantly tall flute that elevates the experience from the first sip. Potent and bright, it sets the mood for the evening. The Tajín Martini, crafted with Tajín-infused El Tesoro Blanco and house spicy brine, is essential for martini lovers—a tequila-based cocktail that has the potential to convert even the most loyal vodka or gin purist.
Service is polished yet relaxed, and the atmosphere evolves through the night as the multi-level space fills with conversation, music, and the glow of the open bar. Limusina captures something special: the essence of Mexican cooking—its history, its playfulness, its street food soul—filtered through the lens of New York dining culture.
Stepping back onto Ninth Avenue after dinner, one can’t help but feel that Limusina isn’t merely interpreting Mexican cuisine but celebrating it through a new lens. It is a reminder that dining in New York remains one of the city’s greatest privileges: a chance to savor tradition, innovation, and cultural homage all in one unforgettable meal.
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441 Ninth Avenue, New York, NY 10001 (Hudson Yards) | Phone +1.212.355.3000Lunch- Monday-Friday 11:30am-3:00pm; Saturday & Sunday 11:00am-3:00pm | Dinner: Nightly from 5:00-11:00pm 