Cooking in Mexico is not just about combining ingredients. It is a culture, a celebration, an art and the heart of the family—and sometimes, a sacred feast for the gods.

For the food we serve at Café Frida, we explore the regions of our land; and we examine influences of the pre-Colombian and foreign culinary customs throughout the centuries. Our aim is to expose the warmth, imagination, talent and heritage of Mexico.

We...

Cooking in Mexico is not just about combining ingredients. It is a culture, a celebration, an art and the heart of the family—and sometimes, a sacred feast for the gods.

For the food we serve at Café Frida, we explore the regions of our land; and we examine influences of the pre-Colombian and foreign culinary customs throughout the centuries. Our aim is to expose the warmth, imagination, talent and heritage of Mexico.

We spend a tremendous amount of time preparing traditional and artisanal dishes. And we use whole and fresh ingredients to enhance the layers of flavors. Nowadays in New York, thanks to the demand, we can find a good variety of fresh imported and domestic ingredients, including Mexican style cheese, crema, dry and fresh chiles, etc… We always try to use produce in its natural state, according to its availability.

All of our stocks, sauces and “Moles” are made daily from scratch—from grinding whole spices to roasting them in slow heat. We also have a girl hand-making the “corn-masa” menu items: tortillas, quesadilas, empanadas, tacos, flautas, etc… And since refrigeration changes the flavors and consistency of foods, we sacrifice time for quality. For example, our guacamole appetizer is always made to order.