Covacha · Upper West Side
Caña Morada
Pozole
Photos: Mariana Pelaez
Covacha presents · October 20–25
Jalisco Beyond Agave
with Pelacañas
MICHELIN Guide · Bib Gourmand | 368 Columbus Avenue, Upper West Side
Only 912 bottles. One week at Covacha.
Our kitchen and bar open another side of Jalisco: Pelacañas rum, the Caña Morada by Tito Pin-Pérez and pozole verde & rojo from Chefs Liliana Resendiz and Maria Flores. Steps from the American Museum of Natural History.
The idea
Another side of Jalisco: sugarcane.
At Covacha, our MICHELIN Guide Bib Gourmand kitchen on the Upper West Side, Jalisco is in everything we cook: the corn, the milpa, the chiles, the agave. Jalisco also has a deep sugarcane-growing tradition, and for many New York drinkers, Mexican rum is still a discovery. So this October we’re pouring it: Pelacañas, a rum made from sugarcane at Hacienda El Carmen, in Jalisco’s Ahualulco Valley. It found its way to New York thanks to Arik Torren and Lot001 Brands. Come for one special, one pour or the whole menu. It’s all à la carte.
Meet Gaby Félix Baeza
Tuesday, October 20 · 6:30–9 PM
Our founder, Cristina Castañeda, and Mónica Baeza, the woman behind Pelacañas, were friends in Jalisco long before Covacha or Pelacañas existed. This week, that friendship comes to our table.
Gaby is Mónica’s daughter and co-founder of Pelacañas, the rum her mother created in honor of her grandmother, Martha. On Tuesday the 20th she’s with us all evening, pouring Solera Edition Zero, a limited 912-bottle release. Ask her what harvest season feels like at the hacienda, how sugarcane becomes rum, or which pour she’d pick tonight. Come say hola.
Specials all week, October 20–25 · Regular menu available · No prix fixe · No tickets · No cover
Photos courtesy of Pelacañas
Photo: Mariana Pelaez
The signature cocktail
Caña Morada
Created by Tito Pin-Pérez for Covacha
Tito made this one for us. Pelacañas Blanco from Jalisco meets Concord grapes, New York’s fall harvest, two ways: a bright cordial and a lacto-fermented juice for depth. Fresh lemon and sage syrup keep it balanced, and three drops of our house morita chile oil finish it with a little smoke. Start your night here.
Meet Tito
Before Covacha, Tito Pin-Pérez tended bar in New York at Gramercy Tavern and Dante, then co-founded Rayo in Mexico City, No. 5 on North America’s 50 Best Bars. Today he works on our cocktail program. You may remember his Nogada Sour from our Fiestas Patrias season.
Available October 20–25 · Only at Covacha
Photo courtesy of Pelacañas
The rum · Hacienda El Carmen, Jalisco
Where Pelacañas is made.
Pelacañas comes from the cane fields of Hacienda El Carmen, a family hacienda in Jalisco’s Ahualulco Valley with history dating to 1573. The cane is cut by hand, pressed fresh, fermented in open pine vats and distilled in stainless steel and copper stills on the property. Its newest pour, Solera Edition Zero, is a limited 912-bottle release aged in a four-tier ex-bourbon solera.
Blanco · Llamarada · Solera · Single Barrel. Taste them neat or side by side in our Discovery Flight.
Thursday, October 22 · Brooklyn
Our pozole goes to Bowl of ’Zole
On Thursday, October 22, we’re taking our pozole to Bowl of ’Zole in Brooklyn. Can’t make it out there? We’re serving it here on the Upper West Side all week: verde with chicken and hoja santa, rojo with slow-cooked pork, October 20–25.
Questions
Good to know
Is this a prix fixe or a ticketed event?
No. It’s a regular night at Covacha. Every special is à la carte, with no prix fixe, no tickets and no cover.
Can I still order from the regular menu?
Of course. Our full menu is available all week, right next to the Jalisco Beyond Agave specials.
When can I meet Gaby?
Tuesday, October 20, from 6:30 to 9 PM. Dinner service that day runs from 4 to 9 PM.
What is Solera Edition Zero?
A limited 912-bottle release from Pelacañas, aged in a four-tier ex-bourbon solera. Gaby pours it with us on Tuesday, October 20.
How long are the specials available?
October 20–25, all day during regular hours, while supplies last.
Do I need a reservation?
We recommend it, especially for Tuesday, October 20. Reserve on Resy. Walk-ins are always welcome.
What is Pelacañas?
A rum from Jalisco, made from sugarcane at Hacienda El Carmen in the Ahualulco Valley. This week we’re pouring the Blanco, Llamarada, Solera and Single Barrel.
I have a food allergy. Can the pozole be adjusted?
Our pozoles are slow-cooked, so we’re not able to modify them for allergies. Please let your server know about any allergies when you order and they’ll help you choose.
What is Bowl of ’Zole?
A pozole festival in Brooklyn. We’re bringing our pozole there on Thursday, October 22 (get tickets). You can also have it here, verde or rojo, October 20–25 (reserve a table).
Where is Covacha?
368 Columbus Avenue on the Upper West Side, steps from the American Museum of Natural History and Central Park.
Plan your visit · Upper West Side
See you on Columbus Avenue.
Covacha is a MICHELIN Guide Bib Gourmand Mexican restaurant on the Upper West Side, cooking food rooted in Jalisco’s traditions of corn, milpa, chiles and agave. Through the year our table follows the Mexican calendar, from Chiles en Nogada in September to Jalisco Beyond Agave in October and Día de Muertos in November. Find us at 368 Columbus Avenue, steps from the American Museum of Natural History, for lunch, dinner and everything in between.
- Meet Gaby Félix Baeza of Pelacañas Tue, Oct 20 · 6:30–9 PM
- Jalisco Beyond Agave specials Oct 20–25 · All day
- Pozole verde & rojo Oct 20–25
- Our pozole at Bowl of ’Zole Brooklyn Thu, Oct 22
À la carte · No tickets · Limited availability. Planning dinner with friends? Send them this page.
Jalisco Beyond Agave is a Covacha week, poured with Pelacañas from Hacienda El Carmen, brought to New York by Lot001 Brands.