Tacos de Tinga
With home made spiced crumbled chorizo
MON: 05:00 PM – 11:00 PM
TUE: 05:00 PM – 11:00 PM
WED: 05:00 PM – 11:00 PM
THU: Closed for Thanksgiving
FRI: 05:00 PM – 11:00 PM
SAT: 11:00 AM – 03:30 PM & 05:00 PM – 11:00 PM
SUN: 11:00 AM – 03:30 PM & 05:00 PM – 11:00 PM
Avocado, onion, cilantro, jalapeño and tomato with side of home made totopos
Lime cured market fish Ceviche
Citrus notes perfectly balanced with fresh cilantro and spicy Serrano peppers – a must have at Casa Enrique
Rum Bacardi light, fresh mint, fresh lime juice, sugar and club soda
Casa Enrique Margarita
Jimador Blanco, Patron Citronge liqueur, fresh lime juice and brown simple syrup
Cosme Aguilar’s passion for food began in his hometown of Chiapas, Mexico’s southernmost state, where he was inspired by his mother’s passion for cooking. Along with his sister and aunts, Cosme learned to cook traditional Chiapas dishes.
Cosme’s memories of his childhood’s flavors remain his inspiration as he brings New Yorkers a taste of home-cooked Chiapas meal.
Cosme came to the US in 1998. He began working at a French restaurant as a porter before being given the opportunity to work in the kitchen. There he began his education in French cuisine, a discipline he dedicated the next decade of his life to. During his spare time he worked with various chefs, honing his skills in French cuisine.
In 2004, Cosme began working with Winston Kulok as chef of Cafe Henri. In November 2009 he became executive chef of Bar Henri.
A few years ago Cosme’s brother Luis Aguilar pitched the idea of opening a Mexican restaurant where the two could serve their family’s traditional recipes.
Cosme was hesitant at first, as his professional experience was with French cuisine, but ultimately agreed as it represented an opportunity to reconnect with the flavors and ingredients of his childhood.