Cafe Frida NYC

Repost from
•
We are thrilled to announce that, for the second consecutive year, we have been honored with the Michelin Bib Gourmand for 2023.

A sincere thank you to for considering us for this prestigious award once again. We are truly honored!

"Good Quality & Good Value" remains at the core of our culinary philosophy, and we look forward to continuing to deliver an exceptional dining experience.

Repost from
•
Did you know….✨
Mariachi is a genre of regional Mexican music that dates back to the 17th century, and that originated in the town of Cocula, Jalisco in western Mexico.

It has the mixture of musical influences from the indigenous peoples, the European and the African.

The sound fusion of guitars and violins together with other indigenous instruments, such as the conches, teponaztlis, and reed flutes, and later with the invention of the vihuela and the guitarron in Cocula, gave Mariachi its character and personality.

The word Mariachi was once thought to have derived from the French word mariage ("marriage"), dating from the French intervention in Mexico in the 1860s, related to the music's appearance at weddings, but later, it was discovered that the word existed before the French occupation.

In 2011, the UNESCO recognized mariachi as an Intangible Cultural Heritage. 🇲🇽

Today from 2 to 4, we will have Mariachi playing for our sister restaurant, El Mitote, during OpenStreets, to celebrate his 30 years anniversary.

Repost from
•
September 29th in Mexico is National Corn Day.
On this day, we honor and celebrate this ancient grain, domesticated by our ancestors over 8,000 years ago.

There are about 250 species of endemic maize in Mexico, all of which are now threatened by industrialization.

We are extremely proud to support farming communities in Mexico who are protecting our native corn, by using only heirloom corn masa and tortillas.

This, thanks to the efforts of and who now manage to bring it into our kitchens in New York.

•

Please Don't miss the internationally awarded documentary film www.Los GuardianesdelMaiz.com (the keepers of corn), with their extraordinary message to the world about native seed conservation and cultural diversity.
A film by Gustavo Vazquez produced by and 🙏

•

Cheers 🥂 to those who appreciate the artisanal and slow processes, because it takes a village, and is always towards a higher purpose 💫

•

🎥 davvall


•

🎉Happy Birthday Cafe Frida!,
a day like today, 23 years ago on Balloons Day, we opened our doors, embarking on a wonderful journey full of extraordinary people, memorable experiences, and culinary adventures💫

🙏🏽We want to give thanks to everyone that made these last decades so special, and hope to see you all in soon.

Pic1: Cafe Frida 1998
Pic 2: Covacha 2021

•

🎉Happy Birthday Cafe Frida!,
a day like today, 23 years ago on Balloons Day, we opened our doors, embarking on a wonderful journey full of extraordinary people, memorable experiences, and culinary adventures💫

🙏🏽We want to give thanks to everyone that made these last decades so special, and hope to see you all in soon.

•

Repost from
•
… and here we are again one more year, experiencing one of New York’s most iconic events, right across the street! 👌🏽
No se pierdan el Bochinche!
Enjoy with us all day tomorrow. Balloons 🎈 blowing day.

📸 Macy’s Thanksgiving Parade happening since 1927.

Repost from
•
🏃🏻‍♀️ NYC Marathon has returned 🏃🏻and we are so ready to welcome you all, with love, admiration, and lots of rehydration and delicious extra calories😉
↘️Here we are at any of our family restaurants right off the finish line on Columbus Avenue in the UWS




                                                   
 

THE DAY OF THE DEAD, A MILLENARY RITUAL, A TRIBUTE TO THE AFTERLIFE.
In Mexico, every November 1st and 2nd, we celebrate the day of the dead.
•
Death is seen as a transition, as it is a celebration to life.
During this holiday the living ones prepare to welcome and rejoice our beloved passed ones.
We celebrate them with offerings, with their favorite food and drinks and memories.
•
The day of the dead is a celebration of senses, where we enter the invisible world of spirits.

Chronicle Of A Guacamole ~

•
“Renovarse o morir” - Miguel de Unamuno -

We were thrilled to reconnect with our very own PANCHO & PAMELA after almost two years of pandemic turbulence. These precious people are our first guests ever when we first opened on Balloon’s Day 1998. Since then, this space has been their home, including in 911 when they both found shelter here.
We love you ♥️ always 💐

ENFRIJOLADA with adobo coated brisket and filled with soft scrambled eggs is a perfect Sunday Brunch addition, bringing innovation and tradition at the same time.

We have been touched by the amount of love poured over us.

Many many old regulars have returned sharing their countless memories lived in Cafe Frida over the years.

Basking in nostalgia cae de perlas from time to time.
I took a step back to look at old things in new ways, and in that looking, I saw what was going on back home: a place that grounds me, the source of it all; "no dejes el zarape en casa aunque al sol parezca brasa" diría mi abuela.

So, here we are, giving it a notch. Café Frida’s cookbook re-amped, brought forth to these days, transformed into satisfied new neighbors and passers-by.

Tapatíos (guadalajareans)are doing a lot of amazing cooking, it's a vibrant scene; but hey, we’re not doing bad here either.

We decided to reimagine ourselves as Covacha because of that. All vaccinated and ready to show you the wonders from our hometown, Upper West Side style.

🌈

So happy to reconnect!
Raymon or Ramon, has been a regular before the times!, before it was Cafe Frida, and since it was TacoVillla and Tequila’s back in the 70’s.

There can’t be a better way to celebrate Pride together with our dearest guests and friends.

We ♥️ U too -

Our dream came true. In a magical spring night, we are enjoying the tree line of the AL FRESCO. Visit us now as 💕.

Have you heard about TEPACHE? This regional drink is a refreshing probiotic, naturally fermented with pineapple skin.
Tepache Highball is a perfect healthy alternative to open the season. Salud!

Are you missing Cafe Frida’s succulent brunch..?, don’t you worry, like we say in our rancho “el que nace pa tamal, del cielo le caen las hojas” ... (it kind of translates like this: “the one that is born for a tamale from heaven the corn leaves fall 😜)

So, here we are, giving it a notch. The abuela’s cookbook re-amped, brought forth to these days with these Chilaquiles con Barbacoa, accompanied by refreshing Covacha spritzers or spicy Bloody Marias.

Visit us and support your local business.

We just removed our old Cafe Frida sign, and the event touched our hearts beyond expectations.
Just because we feel incredibly grateful for the wonderful memories that Cafe Frida holds, and to continue to be able to evolve and be here standing together with New York, regenerated and ready for the next round.

We hope to see you soon at , and stay tuned for our Cafe Frida pop-ups coming soon.

We are celebrating our first month, and let us tell you that we miss those days of pre-opening, fueled with so much energy and creativity and craziness and sleepless nights, and fun.. it was challenging, but so rewarding.

We want to give special thanks to the creators behind Covacha, .

Chef Fabián DelPa, one of México’s finest and Guadalajara’s sweetheart (Caligari café, PalReal, Yunaites), has proven throughout his self-taught 15-year career that responsibly sourced and fresh ingredients, traditional recipes, historical conscience, and a keen eye, married to an educated palate, can give avant-garde Mexican cuisine, a fresh new start at the global table. His dishes have the perfect ratio between the sociological event and the sensorial experience.

Alongside Isaac redMan Padilla, a true visionary and the creative force behind RISOMA WORKS, Café Caligari, PalReal and his many other south-of-the-border successful endeavours, Covacha is setting the voice of a game changer and a cheering approach to hospitality.

Thank you for making sure that magic happens everyday and for keeping the flame alive.

Looking for responsible line cooks with experience in Mexican food and brunches, wanting to work in a joyful and creative environment.
Send us your resume to
[email protected]

14 hour-braised short-ribs.
Black bean sauce.
Burrito.
Coming soon.

A good kick-off! is thank you to all of our regulars for celebrating our return. We are so happy to see you again, and we are here, as always, to welcome you with lots of love and joy.
Thank you for covering us.
Go to the link to see the full menu.

🌻 On behalf of our team, we wish you all a wonderful Spring.
Stay tuned for our spring menus and happenings