Corima

Name: Corima
Address: 3 Allen St, New York, NY, 10002, US
Price range: $$$$

Contemporary Mexican$$$$

Directions Website

Tue–Sat 5:30pm–10pm

3 Allen St, New York, NY 10002
Last verified: September 2026
Report an issue with this listing

Black-and-white shot of a Corima cook spooning sauce onto speckled ceramic plates of a plated course at the kitchen counter

A La Carte

↑ All sections

Sourdough Flour Tortilla, Recado Negro Butter$9
Add Golden Osetra Caviar 8g$25
Cucumber, Quelites, Piparra, Melon, Salsa Macha$26
Beef Cecina Tlayuda, Edamame, Salsa Veracruzana, Chapulines$26
Shrimp, English Peas, Wheatgrass Aguachile, Sourdough Miso$28
Sope, Quelites, Wood Ear, Sauce Vin Jaune, Golden Osetra Caviar$36
Surf Clam a la Diabla Toast, Chinese Sausage, Green Tomato$33
Esquites, Mushroom Carnitas, Porcini, Mimolette$35
Hamachi Collar, Chintextle, Cascabel Aioli, Chives$36
Duck Enmoladas, Black Garlic Mole, Chicharron, Cotija$41
Turbot, Epazote Pil-Pil, Spring Onions$56
Squab, Tokyo Turnip Cajeta, Rhubarb, Rompope, Amaranth$62

Cocktails

↑ All sections

Bambú$20
House Lime Leaf Vermouth, Fino Sherry
San Pedro$20
Mezcal, Lime, Bitter Orange, Agave, Nopales
Makawi$19
Sotol, Grapefruit, Apricot, Eucalyptus
Key Largo$19
Charanda Añejo, Celery, Key Lime
White Sands$22
Gin, Peony, Dry Vermouth
Mi Manera$22
Tequila Reposado, Mango, Tarragon
Corajudo$20
Licor 43, Pineapple Amaro, Cold Brew, Tonic
Pelirroja$17
Carta Blanca Lager, Persimmon, Habanero, Peppercorn

Destilados (1oz / 2oz)

↑ All sections

Sotol Flight$25
La Higeura Wheeleri, Leiophyllum, Cedrosanum
Sotol Parejo, Hermanos Arrieta$14 / $24
Leiophyllum, Aldama, Chihuahua
Flor del Desierto, Carnei$14 / $24
Venison Pechuga, Wheeleri, Madera, Chihuahua
Cinco Sentidos, Reynaldo Alejandro$18 / $32
Tobala, Santa Catarina Albarradas, Oaxaca
Lalocura, Eduardo Angeles$24 / $43
Cuishe, Santa Catarina Minas, Oaxaca
Caballito Cerrero, Blanco 46$12 / $22
Chato, Amatitán, Jalisco
Arette, Extra Añejo$20 / $35
Tequila, Jalisco

Wine by the Glass

↑ All sections

Andre Heucq, Heritage Brut Nature$29
Pinot Meunier, Champagne, FR (Sparkling)
El Bajio Brut$19
Xarel-lo, Macabeo, Valle de Bernal, MX (Sparkling)
Jousset, Premier Rendez-Vous '23$23
Chenin Blanc, Loire, FR (White)
Hermann Ludes, Thornicher '24$19
Riesling, Mosel, DE (White)
Vino Figura, "Fig 3"$21
Chardonnay, Valle de Guadalupe, MX (White)
La Casa Vieja '24$21
Palomino, Valle de Guadalupe, MX (Orange / Skin Contact)
Thibaud Boudignon Rose de Loire '25$18
Cabernet Franc, Loire, FR (Rosé)
Casa Jipi, Rancho Llano Colorado '24$21
Nebbiolo, Valle de San Vicente, MX (Red)
Wills Wine, Blue Plateau '23$23
Syrah, Gamay, Ardeche, FR (Red)
Lenkey, Szamorodni '18$20
Furmint, Hárslevelű, Tokaj, HU (Sweet)
Kato Sake Works, NY NY$18
Jizake, Brooklyn, NY (Sake)

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

A la diabla, al mojo de ajo & other seafood styles: Several phrases recur throughout the seafood section of Mexican menus. A la diabla means "devil-style" and usually signals a spicy red chile sauce. Al mojo de ajo emphasizes garlic, commonly cooked with butter or oil. Al ajillo also centers on garlic, often paired with dried chile. A la veracruzana refers to the Veracruz style of preparing fish in a tomato-based sauce influenced by Spanish Mediterranean cooking, commonly including olives and capers. Exact recipes and heat levels vary by restaurant. On this menu as: Beef Cecina Tlayuda, Edamame, Salsa Veracruzana, Chapulines · Surf Clam a la Diabla Toast, Chinese Sausage, Green Tomato.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Cucumber, Quelites, Piparra, Melon, Salsa Macha · Beef Cecina Tlayuda, Edamame, Salsa Veracruzana, Chapulines.
Cilantro, epazote & hoja santa: A few herbs and seasonings worth recognizing. Cilantro needs little introduction, but appears everywhere from taco toppings to salsa. Epazote is a strongly aromatic herb traditionally used with beans, quesadillas and other dishes. Hoja santa is a large aromatic leaf used for wrapping foods and flavoring sauces, particularly in southern Mexico. Pápalo is an assertive fresh herb particularly associated with central Mexican foods such as Puebla's cemitas. Achiote, or annatto, produces the red-orange color and distinctive flavor of recados used in Yucatecan cooking, including cochinita pibil. On this menu as: Sourdough Flour Tortilla, Recado Negro Butter · Turbot, Epazote Pil-Pil, Spring Onions.
Aguas frescas & horchata: Aguas frescas are chilled drinks made by blending or infusing water with fruit, grains, flowers or seeds and sweetening to taste. Common flavors include jamaica, made from hibiscus; tamarindo, made from tamarind; and seasonal fruits such as melon, pineapple and cucumber with lime. Horchata is commonly rice-based in Mexican restaurants and flavored with cinnamon, although horchata recipes vary across Mexico and the Spanish-speaking world. On this menu as: Monstruo de Agua, Nochtli · Jamaica.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Esquites, Mushroom Carnitas, Porcini, Mimolette.
Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Sourdough Flour Tortilla, Recado Negro Butter.

How these dishes compare

Enchiladastypically $12.95 across 254 menus
Carnitastypically $12.75 across 178 menus
Ceviche & aguachiletypically $16 across 170 menus
Moletypically $15.62 across 126 menus
Aguas frescas & horchatatypically $4.50 across 122 menus
A la diabla, al mojo de ajo & other seafood stylestypically $19.99 across 93 menus
Sopestypically $9.98 across 57 menus

Corima on our other sites

menuzrrestaurant menus of every cuisine

Corima

Menu

Tasting Menu

A La Carte

Cocktails

Destilados (1oz / 2oz)

Wine by the Glass

Beer

Non-Alcoholic

How these dishes compare

Corima on our other sites

More restaurants nearby