Since its opening in Spring 2014, The Black Ant has been unsurpassed in the subtle integration of insect protein in its artful cuisine and cocktails. Chef/partner Mario Hernandez serves a contemporary Mexican Cocina de Autor menu that expertly combines his Oaxacan roots, finely honed techniques, bold flavors and distinctive presentations. The 150-seat restaurant complements its East Village neighborhood with a sleek noir style. www.blackantnyc.com

60 Second Avenue, NYC.

212-598-0300.

Ofrenda was an immediate hit when it opened in the bustling heart of Manhattan’s Greenwich Village in December 2009. Its ofrenda, or gift to New York diners is authentic, home-style Mexican cooking in all its wide variety of flavors. Acclaimed agave cocktails and a menu of excellent value, rustic, evocative design and perfect sidewalk café seating have made Ofrenda a neighborhood favorite. www.ofrendanyc.com

113 7th Avenue South, NYC.

212-924-2305.

Mexican food and cocktails 

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True to its name, Temerario brings a bold, fearless interpretation of Mexican food to its Chelsea neighborhood. Chef/partner Mario Hernandez serves his creative take on the foods that are a part of daily life in Mexico. Inventive specialty cocktails and a vast selection of tequilas and mezcals complete the beverage program. Streetside graffiti and striking interior murals of luchadors symbolize pride in the strength of Mexican culture, in the temerario. Opened February 2016.

www.temerarionyc.com

198 8th Avenue, NYC.

212-645-2100.

Wine and Tapas bar 

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Around the corner from Temerario, and in a second location in the West Village coming soon, LAMANO is an intimate Spanish tapas and wine bar. Its menu (also by Chef Hernandez) offers classics from all regions of Spain along side modern dishes. Spanish and Latin wines, and inspired cocktails, in an industrial yet intimate atmosphere make LAMANO a popular hangout. Opened January 2017. www.lamanonyc.com

265 West 20th St and 39 Christopher St, NYC. 212-741-2398. 

NYC

Jorge took on positions in some of the city’s most prestigious restaurants. As he worked, his responsibility grew into leadership roles; he realized he wanted to own his own restaurant.

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