Siesta ...

Mexican cuisine has been thought to have originated from the Mayan Indians that occupied the Yucatan area in Southeast Mexico. They lived on wild game, including rabbit, deer and turkey as well as fish, tropical fruit, beans and corn (maize). The Aztec Empire was thriving by the mid 1300's, while the traditional Mayan staples were not forgotten; cacao, vanilla, honey, salt and chili peppers gained importance in cooking and domesticated were the duck and wild turkey. To the Mayans and subsequent Aztecs, maize was daily nourishment, was fertility, ritual and religion. Maize is still the foundation of the Mexican diet today. The conquest of Spain in the early 1520’s probably had the most influence on Mexico’s cuisine. The Spanish introduced new livestock, like cows, pigs and sheep, a process for making cheese, garlic, herbs, including oregano and coriander, plus an abundance of spices and wheat. They also brought ingredients and recipes from France and Portugal. The Spanish did not change Mexican food; these new ingredients expanded its potential. With their arrival, the Mexican cuisine became a great deal richer and is a mélange of all the above mentioned influences. Today, there is still diversity within the cuisine by region, and food styles vary, the climate, geography and ethnic differences among the inhabitants play a huge role. Northern Mexico is famous for its beef production and meat dishes, the Southeast is known for its spicy vegetable and chicken-based dishes, and seafood is commonly prepared in the states of Mexico, that border the Pacific Ocean or the Gulf of Mexico.

La Palapa is a bona fide Mexican restaurant that offers home-style regional cooking, like Mole Negro from Oaxaca, a Chuleta Pibil from Yucatan as well as dishes from Central Mexico and the Pacific and Gulf Coasts, their specialty is the "Mexico City style" tacos and quesadillas. The service was fast and personable. The chips (totopos) are made fresh and pair very well with three homemade sauces: a dark guajillo, tomatillo, and pico de gallo. In fact, they make many things from scratch and have lots of good things to try. The atmosphere is lively and fun. The bar in the front offers 20+ tequilas, Margaritas and sangrias, plus beers and wine. There is a large room in the back to accommodate larger parties. In Spanish, a palapa is a palm-thatched "shelter" on a beach in Mexico, so my friends and I met here for some shelter and a Mexican feast. We ordered a great deal of food off the menu and everything was so amazing, but I personally didn’t care for the Tamal, but there were plenty of other dishes we ordered. The chorizo here is off the chain and my Camarones is a must for you garlic lovers out there!

Guacamole Y Totopos mashed avocado and Salsa Y Totopos pico de gallo salsa (cumin spiced blue and yellow corn chips)

Chalupas Con Chorizo Casero "little boats" of corn masa with homemade chorizo, guacamole, black beans, queso fresco and crema.

Queso Fundido Con Chorizo Casero homemade chorizo, baked with cotija anejo and monterrey jack cheese served with warm tortillas.

Tamal De Rajas Con Queso Cotija Anejo Y Pipian Verde corn masa baked with chile poblano, sweet onion, mexican cheese and toasted green pumpkin seed and tomatillo pipian.

Tacos: Chorizo homemade chile guajillo sausage.

Tinga De Pollo chile chipotle barbequed chicken.

Camarones Al Mojo De Ajo shrimp with a delicious sauce of golden garlic cloves red rice and black beans. THIS was so awesome and full of garlic - just how I like it!

Huevos en Chalupas Con Chorizo Y Crema De Chile Poblano. poached eggs over corn masa boats, black beans, homemade chorizo with poblano cream sauce, served w/papas poblanas.

Chilaquiles Verdes corn tortilla casserole smothered in spicy green tomatillo salsa topped with crema and homemade queso fresco (add grilled chicken or two eggs)

Bistec Con Huevos grilled tequila marinated skirt steak and two eggs with grilled spring onions grilled jalapenos and papas pablanas.

What’s your take on it? Did we order too much food? We were ready for siesta after we were done! Honestly, with a background so rich with roots and influences, how can one resist this authentic Mexican feast? Stop in for some “shelter” at...

La Palapa 359 Avenue of the Americas (Sixth Avenue)
between West 4th Street and Washington Place
212-243-6870