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Pelea Mexicana: Out with the old, in with the new…and old. In a space that has swapped cuisine three times in the past three years, Pelea Mexicana, the latest incarnation on a busy Tribeca corner, aims to make things fresh by taking it old-school. The traditional Mexican cuisine—created by Chef Richard Caruso of Rosa Mexicano reputation—sizzles alongside the zippy tunes of a Mariachi band on Monday nights. But every weeknight offers a taste of authenticity with a happy hour including agave tequila frozen margaritas ($8) and $15 all-you-can-eat tacos, made from homemade tortillas prepared within eyesight. The sky-high ceilings, wide-open space and boisterous atmosphere (over one hundred tequila varieties, ay!) are ideal for group dining—cuddling couples hoping for a cozy nook will have to take cover behind some of the plentiful tropical shrubbery. Not to be completely stuck in the past, a gigantic mural was commissioned for one wall, colorfully invoking present-day US/Mexican border struggles. And the prices seem almost futuristic—an $8 domestic draft (Blue Moon, Six Point Righteous Rye) is a step ahead of inflation, but then again, no one dines in TriBeCa to save pesos. |
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