Covacha was featured in The New York Times as part of a roundup highlighting notable restaurant openings in New York City.
Located on Columbus Avenue in the Upper West Side NYC, Covacha was recognized for introducing a menu inspired by the flavors of Jalisco, a region known for its culinary depth and connection to agave traditions.
The feature highlights the transition from Cafe Frida to Covacha, marking a new chapter for this Upper West Side restaurant while keeping its roots in Mexican cuisine.
It also points to what makes Covacha different—an approach centered on regional Mexican cooking, with dishes that go beyond the expected and reflect a deeper exploration of ingredients, technique, and tradition.
For those searching for Mexican restaurants on the Upper West Side, restaurants near Columbus Avenue, or dining options near Central Park and the American Museum of Natural History, this recognition places Covacha firmly on the map.
Being included in The New York Times is not just a mention—it’s part of the story of how Covacha introduced Jalisco-inspired cuisine to NYC.
👉 Read the full feature here:
https://www.nytimes.com/2021/04/20/dining/nyc-restaurant-news.html