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Home > Restaurants > El Atoradero Brooklyn

El Atoradero Brooklyn

708 Washington Ave., Brooklyn, NY 11238 40.676865 -73.963787
nr. Prospect Pl.  See Map | Subway Directions Hopstop Popup
718-399-8226 Send to Phone

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  • Cuisine: Mexican
  • Price Range: $$

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Photo by Melissa Hom

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Official Website

Nearby Subway Stops

2, 3 at Eastern Parkway-Brooklyn Museum; S at Park Pl.



Payment Methods

American Express, MasterCard, Visa

Special Features

  • Bar Scene
  • Brunch - Weekend
  • Delivery
  • Dine at the Bar
  • Notable Chef
  • Open Kitchens / Watch the Chef
  • Outdoor Dining
  • Take-Out
  • Design Standout
  • Reservations Not Required


  • Full Bar


Not Accepted



This venue is closed.

Denisse Lina Chavez has developed a reputation as a passionate and gifted ambassador for southern Mexican cooking—first at her bodega-slash-taqueria El Atoradero, and then at her much-loved but now defunct restaurant down the street, Carnitas El Atoradero. Her insistence on doing things her way ("the original way," she would say) and unusual commitment to the cause earned her lots of praise, including a slot as the highest-ranked Mexican restaurant on the Underground Gourmet's 2014 list of Cheap Eats. When the restaurant unexpectedly and unceremoniously shuttered a year and a half into its life, fans were left wondering just where exactly they were supposed to get their guasmole and salsa borracha fix. The answer: El Atoradero Brooklyn, a major upgrade and more ambitious restaurant, with room for 32, a wide tiled bar, and an open kitchen that's much bigger than the sardine can she used to work in.

For this restaurant, her first outside the Bronx, Chavez has teamed up with one of her devout fans: Noah Arenstein, who, like Ed Schoenfeld swooping Joe Ng out of Sunset Park, enticed her to come to Brooklyn. A lawyer by trade, the brains behind the Workmen's Circle culinary events, and a partner in Carolina 'cue house Arrogant Swine, Arenstein has made the jaunt up to El Atoradero from his Brooklyn home plenty of times over the last four years. Josh Kaplan, of Dassara, and barman Jared DeLine, who worked at the distillery Leopold Brothers and Manhattan's the Windsor, are also partners. Just as exciting is that guests won't be confined to drinking only sodas and aguas frescas anymore, as the new spot will have a full liquor license (currently just beer and wine), a margarita machine, and the cocktails to show it. 

Chavez shipped in a custom masa machine from Jalisco to nixtamalize blue corn, and there's a trompo for al pastor and tacos arabes—another Middle Eastern–Mexican fusion taco but from Puebla. There will be greater emphasis on the often-more-obscure dishes that Chavez wasn't able to serve with regularity in the Bronx, like pigs' feet cooked in vinegar, tortas de camarón (dried shrimp patties), and traditional consommé de chivo, made by collecting drippings as a goat roasts. Of course, there will be the weekend gold-rush specials that set her last restaurant apart, like tender albondigas en chipotle and costillas en salsa verde, as well as carnitas and, less specifically, more vegetables. They'll make an effort to change the menu throughout the year and to "not have this calcified Mexican menu."

The décor of the original restaurant was more homey and makeshift, but here Chavez and her partners created a more deliberate and stylized theme. Stools and water glasses are a retro-y shade of green, pineapples are painted on some walls with wispy brushstrokes, and the green, yellow, and white color scheme is cheerfully bright without looking Technicolor. It looks, in other words, like a cantina, but one at home in New York.


Reservations are only accepted for parties of six to eight. Larger parties cannot be accommodated. 

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