Press Quotes

“… A lively crowd dines on chef NACXITL GAXIOLA’s friendly, mildly authentic accompaniments: masa gorditas and empanadas, savory little tacos, selections of salsas from throughout Mexico…The Yucatecan pumpkin seed spread, sikil pak, and the tuna tostadas are real winners.”
— New York Times

“… Some of the fervor is deserved. The chef, NACXITL GAXIOLA, formerly of La Superior, offers friendly, mildly authentic accompaniments… Tacos made with grilled nopal, mushroom and poblano are charismatic enough to stand up to any of their meaty compadres, even the sensational housemade chorizo… Mr. Gaxiola has a way with vegetables. His grilled cactus salad is an edifying heap of contrasts: beefy nopales, creamy avocado, sharp onions, salty queso Cotija. Rugged and unabashedly umami, this knockout Yucatecan pumpkin-seed spread pulls no punches.”
— New York Times

“… The cocktails are paired with chef NACXITL GAXIOLA’s take on authentic Mexican grub….”
— New York Magazine

“… Watch below as Laura enjoys an “Inebriated Monkey” (made from the delectable, ancient Mexican elixir pulque) and tastes chef NACXITL GAXIOLA’s take on Mexican street food, including a Mayan pumpkin seed dip and some red snapper tacos.”
— Huffington Post

“… Quell your desire to drunk text your ex by ordering some guacamole or nutty pumpkin-seed dip. …
… Succulent hibiscus flowers are an unexpected treat inside enchiladas basking in a creamy tomato-chipotle sauce. …
The food is certainly better here than you might expect.”
— Village Voice

“… Executive Chef Nacxi Gaxiola (of La Superior) brings some foods from his native Mexico city, but isn’t afraid to stray into more obscure regional Mexican cuisines, drawing on recipes and flavors from his extensive culinary travels throughout the country.”
— Serious Eats

“… This romantic spot also turns out some really authentic food, too. Don’t miss sharing a bowl of the Sikil Pak, a Mayan pumpkin seed dip served with housemade tortilla chips…”.
— Travel And Leisure

Overall First Impression: the best Mexican food I’ve tasted since I lived in LA…”
— Chow

“… Executive chef NACXITL GAXIOLA who hails from Mexico City, knows his hometown’s street fare. Lengua (tongue) Taco, a Tostada de Pata (with pickled pig’s feet) and Sesadilla (a quesadilla filled with brains) will satisfy expats and aficionados…”
— Cheers


“… We all know what they say about good Mexican food in New York City (that there isn’t any!), so I didn’t expect to be wowed by the new Pulqueria…”

“The food exceeded my minimal expectations… Elegantly presented small plates – … – were packed with flavor. The highlight was a whole, roasted, market fish, wrapped in banana leaf, accompanied by a simple side of black beans and rice…”
— Raison D´Être

“Talented Chef NACXITL GAXIOLA serves up a full menu which is inspired by classic Mexican street food…. Pulqueria is entertaining; pumping out music filled with twenty something’s noshing on Chef GAXIOLA creations.”

“Get the Sikil Pak, … or the tacos, not just your ordinary tacos – these are el primo! Try the Tinga, … or the Pescado Zarandeado, … – definitely a flavor burst to the palate.”

“The Mole Poblano – a classic creamy recipe of that rich dark Mexican gravy we all love – is done very well here with farm raised duck Enchiladas.”

“Pulqueria is a myriad of traditional Mexican flavors,…”
— Agenda New York

“… Mexico City, with its dizzying array of flavors, has become a foodie’s Valhalla;
Chef NACXI GAXIOLA designed the menu around his hometown’s street foods…”
— Modern Luxury