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Home > Restaurants > Toloache

Toloache

251 W. 50th St., New York, NY 10019 40.761849 -73.985002
nr. Broadway  See Map | Subway Directions Hopstop Popup
212-581-1818 Send to Phone

    Reserve a Table | Order Online

  • Cuisine: Mexican
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    7 out of 10

      |  

    7 Reviews | Write a Review

Photo by Andrew Karcie

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Official Website

toloachenyc.com

Hours

Sun-Mon, 11:30am-10pm; Tue-Thu, 11:30am-11pm; Fri-Sat, 11:30am-midnight

Nearby Subway Stops

C, E at 50th St.; 1 at 50th St.

Prices

$20-$39

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Delivery
  • Dine at the Bar
  • Lunch
  • Notable Chef
  • Take-Out
  • Online Ordering
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Delivery Area

40th St. to 60th St., Madison Ave. to 11th Ave.

Profile

Toloache is an earnest Mexican bistro yearning for the big time. Hand-painted tile, silver lanterns, white tablecloths, runners reciting the details of the dishes they deliver, all signal upscale intentions. Chef-partner Julian Medina’s menu skips around Mexico and beyond with a trio of guacamoles mashed to order at the bar, a fabulous organic huevos rancheros, suckling pig from the brick oven, and fine Veracruz-style paella with a foie gras detour. I have doubts about guacamole with mango, apple, peach, habanero and Thai basil, but our fussy eaters like it. Exotic margaritas including chocolate and frozen tamarind raspado are mighty potent. After so many starters, a small huitlacoche quesadilla makes a perfect entrée. Ask the waiter what tacos he suggests, and with no hesitation, he responds, “The grasshopper.” Indeed? “Oaxacan dried grasshoppers are great bar food,” he insists. I’ll leave that treat to Tony Bourdain, while we trip out on marvelous braised brisket with tomatillo salsa and horseradish cream stuffed into handmade corn tortillas. And a few days later at lunch, tangy Baja-style hamachi tacos with guacamole, spicy jícama slaw, and a smart dash of lime. Ceviche is not the house’s strong suit. I like mine packing more heat and citrus. But crispy pork on a sweet-corn tamale is fine and roasted garlic shrimp are amazingly juicy and tender.

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