Covacha

Name: Covacha
Address: 368 Columbus Ave, New York, NY

Mexican restaurant, 368 Columbus Ave, New York, NY

VeganScore 50 · 1 vegan main dish

Vegan Cauli Chicharron — Tossed with salsa macha, cabbage slaw, zucchini pure, onion, cilantro, salsa Vegan
Fish — Hoja Santa marinated fish of the day, roasted tomatillo salsa, chayote, watercress, pickled onions
Chipotle Shrimp — Marinated in chile morita, red cabbage relish, chipotle aioli, cilantro
Pork Belly Carnitas — Simply delicious served with fresh radish, onion, cilantro, salsa
Enchiladas — Chicken-filled with roasted tomato-morita sauce, cheese, crema, avo puree, radish, and cilantro; Don't worry VEG friends, we also make them with wild mushrooms tinga and plant based crema...bien requete sabrosas compas!

Guacamole Ashes — Not a regular one, but one with a smoother texture, blackened tortilla and chile ashes, smokey and full of flavor but mild in heat.. but hey, you can always add more! Vegan
Crudo of the Day — Made fresh with today's catch
Lovely Roots — A celebrative autumn delicacy with shaved jicama and market beets, orange supremes, thyme-honey vinaigrette, spiced roasted pumpkin seeds, fresh epazote
Esquites — Grilled slathered corn kernels cooked with tequesquite, a natural mineral salt used by our pre-hispanic ancestors, with chipotle mayo, lime juice, cotija cheese, tajin, fresh epazote, morita oil
Yaka Tinga Tostada — Wow! it tastes like real pulled beef, but its a veggie! slow cooked jackfruit with caramelized onion, tomato, and chipotle; pickled carrot and cauliflower, cured red onion, fresh cilantro, avo puree
Quesadilla Negra — A mighty fine crunchy black bean empanada filled with wild mushrooms, cheese and Huitlacoche, served over corn truffle sauce, onion, radish, tomatillo salsa, crema, cotija cheese, and tortilla ashes
Roasted Tomato Soup — Comes with a touch of crema; avocado, crispy tortilla, mild toasted chile ancho garnish, is one of our all time favorites
Caesar — Nothing beats a classic! with romaine hearts, aged cotija cheese & panko crumbs

Pepian — A vegan delicacy from our ancestors, this pumpkin seed mole is served over a feast of seasonal roasted squashes; house-pickled scallion, radish, carrot & cauliflower Vegan
Flautas — These rolled crunchy tacos are also called tacos dorados, they come over two mouthwatering salsas: guajillo and tomatillo; topped with crema, cotija cheese, fresh radish, cilantro
Quesabirrias — The iconic traditional dish from Jalisco is served in artisanal tortillas with birria broth on the side, to dip-in your quesadillas
Mole Dulce — Tía Felix always makes us happy with this sweet mole aged for 30 days, over a free-range half roasted chicken marinated in dry chiles, and cooked to-perfection, roasted baby carrtos, pickled radish, cambray petals, and sesame seeds, rice on the side
Birria — The ICONIC traditional dish from Jalisco is a heavenly broth made of a blend of spices, and served with a variety of protein slow-cooked in their own jus; onion and cilantro. Rice on the side
Zarandeado — This is our memory from the sunsets of the Mexican Pacific, a whole charred catch of the day, butterfly split, rubbed with achiote adobo; charred red onion, grilled pineapple, rice and beans on the side
Barbacoa Tapatía — This very soft over-night roasted beef shank is a staple from the streets of Guadalajara, with radish and jalapeño; brothy beans on the side. Get dirty! make your own taco with your lovely hands

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