Food & Drink

The Best Mexican Spots in NYC Doing Takeout/Delivery

From Oaxacan specialties to handmade tortillas.

Al pastor tacos are just one of the to-go options available at Tacombi right now. | Dieter Wiechmann
Al pastor tacos are just one of the to-go options available at Tacombi right now. | Dieter Wiechmann

New York’s Mexican food game has come a long way over the last half decade, growing more expansive as different regions of Mexico are increasingly represented around the city. And while we’re all stuck at home right now during the COVID-19 quarantine fantasizing about meals out and trips abroad, know that our local Mexican culinary scene is stronger than ever, even during lockdown. Many taquerias, bodegas, and restaurants are still serving, so go ahead and take a transportive trip to Oaxaca by ordering La Morada’s mole, or zap yourself to Mexico City via Taco Mix’s al pastor.

Below, we’ve compiled an updated guide to New York’s top Mexican spots that are currently open for takeout and/or delivery. While many of our favorites are currently closed, from traditional to contemporary, here’s where to order from.

Casa Pública
Casa Pública | Evan Sung

Casa Pública

As Casa Pública approaches its third birthday, chef Bob Truitt remains dedicated to serving his regional Mexican home cooking via takeout and delivery. There’s frozen margaritas to-go, in addition to all the usual suspects: esquites, guacamole and chips, and carnitas tacos. Choose from two more cheffy entrees: adobo-braised beef with salsa verde, and chicken mole dusted with sesame and amaranth.
Call 718-388-3555 or order via Caviar


Crown Heights
This Franklin Avenue mainstay has been attracting brunch-goers since opening in 2011. Diners scarf down breakfast enchiladas and huevos rancheros with hefty pours of sangria. Still open for takeout and delivery during COVID, the dinner menu expands to include sopas, tacos, quesadillas, tortas, and larger plates. Any selection from a large offering of tequilas will pair nicely with the pork short ribs braised with salsa verde.  
Call 718-622-3100 or order via Seamless

Claro | Elissa Goldman


Claro is a little slice of Oaxaca on the canal. Like the restaurant’s tiles and ceramic dishes, most of the ingredients here are imported from Mexico. Housemade masa, cheese, and sausage are key to the menu’s success. Don’t miss the frijoles Oaxaqueño  with Benton’s bacon or the melt-in-your-mouth short rib mole negro, with spring onions and potatoes.
Order via Caviar, Seamless

Empellón Taqueria
Empellón Taqueria | Evan Sung

Empellón Taqueria

West Village
Chef Alex Stupak shut down his cluster of popular Mexican eateries when COVID hit, but he’s reopening his prized West Village taco shop for one night only: Cinco de Mayo. Making it the ultimate #TacoTuesday, Stupak will sell $44 taco kits for pickup and delivery. Think, 12 of his fantastic corn tortillas, along with chicken guisado and skirt steak, plus all the requisite garnishes: salsa roja, salsa verde, onion, cilantro, limes, guacamole and chips. Since a Mexican fiesta is no party without margaritas, he’ll also offer 9-ounce classic margaritas for $8 a pop.
Reserve in advance here for pickup order delivery via Caviar


Chelsea, East Village, Park Slope
Maybe your Mom is in town and wants a margarita? Chef/owner/cookbook author Roberto Santibañez -- a Mexico City expat -- operates three solid locations of his popula, upscale Fonda restaurant, that serves classic Mexican cooking. Think heirloom corn that fortifies dishes like chorizo nachos and carne asada taquitos.
Chelsea: Order online or via Caviar, Grubhub, Seamless, Uber Eats
East Village: Order online or via Caviar, Grubhub, Seamless, Uber Eats
Park Slope: Order online or via Caviar, Grubhub, Seamless, Uber Eats

Gordo’s Cantina

This beloved Long Island City Central Mexican staple relocated to Bushwick last year, quickly earning a fresh following for dishes like Oaxacan mole and chef Ray Morales’ take on a burrito, called a burrita, stuffed with tiger shrimp and (made Central Mexican-style) devoid of rice. Bookend your meal with the bacon wrapped hot dog served with homemade crema and pico de gallo before finishing it all off with churros dipped in cajeta and chocolate sauce.
Order online (within 4 miles) or via Caviar, Uber Eats

JAJAJA | The Social Club


Lower East Side, West Village, Williamsburg
All three locations of hip, plant-based powerhouse JAJAJA are up and running, offering an animal-free take on Mexican classics. Chimichurri eggplant tortas, paleo caveman tacos made with a coconut and arrowroot tortilla, or the popular nachos with turmeric queso fundidos are just some of the items you can expect to find on the expansive menu.
Lower East Side: Order via Caviar
West Village: Order via Caviar
Williamsburg: Order via Caviar

La Contenta
La Contenta | Lisa Kaplowitz

La Contenta Oeste

West Village
La Contenta’s West Village shop is still up and running, and its beloved nachos -- heaped with black beans, pico de gallo, pepper jack and cheddar, and decorated with avocado sauce and sour cream -- are available for both pickup and delivery. There’s a range of dishes and proteins to choose from, but if you’re in the mood for seafood, try the crab taquitos ahogados with sweet crab meat or the braised branzino with Veracruz sauce.
Call 212-533-2233 or order online (within 2 miles) or via Caviar to include alcohol, Uber Eats for food only

La Morada
La Morada | Argenis Photo

La Morada

The Bronx
Casual and unfussy Bronx-based Oaxacan staple La Morada earned a James Beard nomination this year for Outstanding Restaurant. And despite the COVID shutdown, chef Natalia Mendez is still serving. Go for La Morada’s claim-to-fame: the mole chicken -- dark meat blanketed in Oaxaca’s most famous sauce, a rich blend of nuts, seeds, fruit, cacao, and more. Or choose from other rustic plates, like shrimp sautéed with cactus, and a poblano pepper stuffed with cheese.
Order via Uber Eats

La Palapa Cocina Mexicana
La Palapa Cocina Mexicana | Gabi Porter

La Palapa Cocina Mexicana

East Village, Hell’s Kitchen
Chef Barbara Sibley debuted her upscale Mexico City-inspired street food eatery a full two decades ago, and last year she introduced her third effort (she also operates a temporarily closed UrbanSpace Vanderbilt kiosk), a more casual taco-focused spinoff, La Palapa Taco Bar within Gotham West Market. Both are currently offering takeout and delivery, with the former serving a deeper menu of composed, regional Mexican plates, like Yucatán pork cochinita pibil, ancho-grilled lamb braised with avocado leaves, and the house favorite, duck breast in Oaxacan black mole.
East Village: Call 212-777-2537 (preferred) or order via Caviar, ChowNow, DoorDash, Grubhub
Hell’s Kitchen: Call 212-757-7774 (preferred) or order via ChowNow, Grubhub

Los Taco’s No. 1

Los Tacos No. 1 is the brainchild of two friends from Southern California and another from Tijuana, Mexico. Their Chelsea Market location is currently offering takeout and delivery with items that include off menu specials like the quesataco, a grilled cheese tortilla with your protein of choice, and the vampiro, a tostada with melted cheese also topped with your protein of choice. And if you’ve got an entire party to feed, go for the make-your-own-taco-bar option that can be assembled for up to ten people.
Order online

Mesa Coyoacan
Courtesy of Mesa Coyoacan

Mesa Coyoacan

At his product-driven, regional Mexican haunt Mesa Coyoacan, chef Ivan Garcia embraces organic ingredients and grass-fed proteins, which he weaves into rustic plates that span from chile en nogada to carnitas tacos to green enchiladas. Their drink selection includes Michelada, mezcal and tequila flights, and plenty of margaritas included a newer option infused with hibiscus tea.
Order via Caviar (code ‘ZONAROSA’ scores you a $5 discount and free delivery)

Taco Mix

Harlem, Lower East Side
Here, street tacos here are the name of the game, decked out with a mix of traditional adornments. Jorge Sanchez’s acclaimed al pastor tacos are a favorite, alongside corn tortillas dressed with pig’s ear and beef tripe. Since launching his first cart nearly thirty years ago, Taco Mix -- now counting three locations in Harlem, Industry City (temporarily closed), and the Lower East Side -- continues to be one of the best taco options in the city.
Harlem: Order online or via Grubhub, Seamless, Uber Eats
Lower East Side: Order online or via Grubhub, Seamless, Uber Eats

Cole Saladino/Thrillist


Nolita, Upper West Side, Williamsburg
Mexican chainlet Tacombi is currently offering delivery and pickup via three (out of eight) locations: Nolita, Upper West Side, and WIlliamsburg. Which means its famed al pastor tacos -- thinly sliced Mexico City-style heritage pork dressed with roasted, shaved pineapple -- is safely within reach for many. Or pick from other regionally inspired tacos, like Yucatán-spiked recado rojo (spicy-citrusy achiote sauce) chicken and beer-battered Baja fish. To wash it all down, discounted margaritas and mezcal mules for $9.95 each (down from $13 and $14, respectively).
Nolita: Order online or via Caviar, Seamless
Upper West Side: Order online or via Caviar, Seamless
Williamsburg: Order online or via Caviar, Seamless

tacos el bronco
Cole Saladino/Thrillist

Tacos El Bronco

Sunset Park
If you’ve stopped by the ever-mobbed food truck near Melody Lanes, you owe it to yourself to try the brick-and-mortar restaurant on Fourth Avenue to work your way through the 19-item taco menu (currently open for takeout/delivery). Choose from fillings both familiar (carnitas, pollo, pastor) and less familiar (tongue, pork stomach) -- all are heaped on yellow corn tortillas and topped with cucumbers, radishes, grilled green onions, and a spritz of lime.
Order online

Tortilleria Nixtamal

You know the tortillas here are fresh when you can smell them (and see them) being made as you walk in. The tortillas here are made from nixtamalized corn -- a time-consuming process in which fresh corn is boiled with lime juice, rinsed, and ground to make vibrant-tasting tortillas. More than a decade ago, owner Fernando Ruiz decided New Yorkers needed a more authentic take on the Mexican staple, and launched a cozy Queens eatery entirely dedicated to it. Try any of the corn-based options: chorizo tacos, the elote (sweet corn) tamale, or even the chicken soup, laced with chipotle and adorned with tortilla strips. 
Order via Uber Eats

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Scarlett Lindeman covers the city's best taquerias, fondas, and cantinas. She writes the ¡Oye! Comida column for Fork in the Road. Follow her on Twitter, Instagram, and Facebook.

Kat Odell is a food and travel journalist.

Amy Schulman can be found wherever the queso fundido is. Follow her on Instagram.
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