What's Angelo Sosa Up To at Anejo Tequileria?

The best dish we tried was the scrumptious beef taquitos.

Angelo Sosa--the season seven Top Chef contestant who ended up in second place--opened Anejo Tequileria in Hell's Kitchen as chef and partner this past January, focusing on aged tequilas and similar Mexican fermented products. Fork in the Road recently declared the margarita there best in the city, but what's Sosa's food like, you wonder.

One of three guacs available, served with fried tortillas instead of chips.

Actually, the place is his finest culinary moment so far. Tequila is a strongly flavored liquor, and he has come up with a series of small, intensely flavored dishes to stand up to it. The menu is blessedly brief, including guacs, tacos, tamales, and a section of further miscellaneous small plates such as shrimp ceviche (which we normally hesitate to eat unless we're sure of the source of the shrimp), strange salads (radishes and pear, mushrooms and jicama), and corn dumplings.

There are three rather creative guacamoles, and the one we tried--featuring pumpkin seeds, tomatillo, charred pineapple, and pomegranate--was extremely tasty, and still seemed like guac despite the plethora of ingredients. It was served with freshly fried half-tortillas, which glistened invitingly in the basket.

Of six taco choices (taquitos, really), we picked the beef, braised in mole with a flavor darkened by charred pico de gallo. The pair was the high point of the meal, though the $13 price tag seemed a bit steep. Nevertheless, this dish was entirely memorable and miraculously filling.

The third thing we tested was the tamales, of which three were available, either wrapped in corn husks (called Pueblan style) or swaddled in a banana leaf (Oaxacan style). Although the banana-leaf style was ordered, what arrived was the corn-husk version. It wasn't a real tamale, either, but rather a filling deposited in a pre-formed corn masa boat, the plug of pulled pork topped with creamy sauce and dried cheese. It was good, but not a real tamale.

The meal and drink left us wanting to try more of the food. Score one for Sosa.

Anejo Tequileria
668 Tenth Avenue

The pork tamale was not really a tamale, but a cunning assemblage.

The bar, with one of the high communal tables in the foreground

Next: Anejo Tequileria's menu, with prices

Location Info

Anejo Tequileria

668 10th Ave., New York, NY

Category: Restaurant

Sponsor Content

My Voice Nation Help

Oops sorry I commented on the incorrect post, I meant it for the Jonathan Waxman - Rosa Mexicano post.  Silly me


This is an old staple on their brunch menu, but it's my little secret, and I hope you, Robert, will try this one day and tell me how much you love it too. It's the Juevos Ranchero Rosa (ask for it with the salsa verde). I frequent the place for brunch sit at the bar where it's empty at Union Square. I swear it is one of the best egg dishes in town, and never a line. Salty, sweet, slightly sour, and savory. It's pretty perfect. Besides that I always wished Rosa Mexicano had better food, so I'm looking forward to trying out this new menu.


I was over there Saturday and had the pork tacos.  They were awesome -- just a little bit of pineapple.


Thanks for the review, Robert. Have you tried out Social Eatz's new menu yet? And what's the difference (flavor-wise) between the corn husk and banana leaves tamales? Any chance these are vegan (I doubt it though).  Don't understand how corn dumplings should be listed under the salad category.


Haven't tried Social Eatz yet, kim, but am curious. There are vegan things on the menu, but probably just the salads. They put cheese on the guac, but you could easily do without that.

Now Trending

From the Vault