A New Family-Run Restaurant Brings Recipes from a 'Matriarch of Mexican Flavor' to NYC

The new Tribeca eatery honors grandmother Carmen “Titita” Ramirez Degollado of El Bajío and is the first international venture for the family behind the Mexico-based empire.

For the Ramirez Degollado family , running a restaurant imperium in Mexico — and having a “ materfamilias of Mexican relish ” as a grandparent — naturally always led to the subject of one solar day ramify out internationally . And with the unveiling ofCasa Carmenthis calendar week , not only does the project mark the first venture alfresco of their habitation country , but also a novel kinfolk chapter that ’s been yr in the making .

dedicate as an homage to their darling 83 - year - previous grandmother and renowned Mexican cook , Carmen “ Titita ” Ramirez Degollado , Casa Carmenin Tribeca is a new Mexican restaurant from the brother duet and co - proprietor , Santiago and Sebastian Ramirez Degollado .

" The story of how our grandma claim over the business when she became a widow at 40 and managed to provoke five children is very inspiring , ” says Sebastian ( also the general manager ) .

Casa Carmen

Casa Carmen|Photo by Cole Saladino for Thrillist

As the matriarch to the pop Mexican restaurant , El Bajío , for the past 50 years , Titita gained international acknowledgement for her masterful execution of feel and dedication to traditional formula sourced from Veracruz , Puebla , and Oaxaca . What started with humble beginnings in 1972 has now grown to 19 localization work across Mexico City .

“ I am really honored that the new NYC restaurant is named after me , ” tell Titita . “ I find very proud that my family ’s third multiplication want to continue our journey in the business . ”

With two principal chefs and a team of “ mayoras ” ( respect sr. women ) overseeing the computer menu , Casa Carmen ’s traditional Mexican food centers around formula learned from and perfected by Titita . “ We strongly consider our grandmother´s cuisine and hospitality are unparalleled and it gives us heavy atonement being able to deal this with the world , ” says Santiago .

high spot let in key signature dishes like the Tostada de Pato en Escabeche ( pickled duck’s egg tostada with refried beans and cabbage ) ; Empanadas de Plátano gyp Frijol ( plantain empanadas with charred chipotle salsa ) ; and Pescado a la Veracruzana ( rotating excerption of fish , güero peppers , olives , capers , tomato salsa ) .

For the beverage program , created by Santiago , expect agave - forward cocktails employ a wide-eyed diverseness of mezcal and tequila like the Mezcamaica ( reposado , hibiscus , tajin ) , in addition to a wine-colored list sport natural selection primarily sourced from Valle de Guadalupe and Parras , Mexico .

design by Mexican designer Luis Enrique Noriega ( El Bajío ) , the 2,500 - square - foot , 105 - seat space is part into a barroom area and main dining room , and the interior ’s artistic draws inspiration from earth - toned , stucco - walled haciendas .

Santiago and Sebastian Ramirez Degollado