Cosme

Name: Cosme
Address: 35 E 21st St, New York, NY, 10010, US
Price range: $$$$

Contemporary Mexican$$$$

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Sun–Wed 5pm–9:30pm, Thu–Sat 5pm–10pm

35 E 21st St, New York, NY 10010
Last verified: September 2026
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Overhead view of Cosme's Pekin duck carnitas in a cast-iron pan with corn tortillas, salsas and lime for tableside tacos

Appetizers

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Guacamole$24
aux fine herbes, heirloom corn tostadas
Ensalada de la Casa$23
radicchio, roquefort
Smoked Salmon Tostada$30
english cucumber, avocado
Hiramasa Tiradito$32
sorrento lemon
Aka Ebi Shrimp$40
serrano kosho, ajillo
English Peas$34
coco bean huarache, italian sausage
Asparagus$32
sikil pak, green beans, salsa macha
Grilled Atlantic Scallops al Pastor$38
Octopus Daikon$34
chile morita

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

Dishes to know on this menu

Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Grilled Atlantic Scallops al Pastor.
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: Pekin Duck Carnitas.
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Smoked Salmon Tostada.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Mole de la Casa.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole.
Crema, queso fresco & cotija: Crema is a cultured cream, generally thinner and less sharply sour than American sour cream. Queso fresco is a mild fresh cheese that crumbles easily. Cotija is firmer, aged and salty and is commonly grated or crumbled over finished dishes. Quesillo, often called Oaxaca cheese, is a stretchy string cheese prized for melting. Asadero and Chihuahua cheese are other melting cheeses particularly associated with northern Mexican cooking. On this menu as: Fresas con Crema.

How these dishes compare

Carnitastypically $12.75 across 178 menus
Tostadastypically $9.50 across 175 menus
Al pastortypically $7.50 across 163 menus
Flantypically $6.99 across 132 menus
Moletypically $15.62 across 126 menus
Margarita & palomatypically $12 across 71 menus

Cosme on our other sites

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Cosme

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How these dishes compare

Cosme on our other sites

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