"Chef Maycoll Calderon has opened up his first restaurant taking inspirations and influences from Merida, Mexico here in New York. Located in the East Village at The Standard, people can expect the best out of what Merida has to offer to the world. After the success of his pop-up earlier this year in New York, Huset, his menu at Cuna expresses the different sides of Merida, and he explained further about his motivations for deciding on Merida as the staple place his dishes would be"
"Merida has beautiful ingredients. I brought many of those ingredients to Cuna, like the octopus. There's very few regions in the where you can fish octopus, or that grills octopus, Chef Calderon discussed. One of the few dishes that includes octopus has it grilled and served with black beans, mole, plantain, cilantro, and crema. Chef Calderon also commented that Cuna is more seafood-oriented, this is shown within his wide variety of fish that is offered between the mains and starters."
Cuna opened in the East Village at The Standard, focused on flavors and ingredients from Merida, Mexico. The menu emphasizes seafood, including a grilled octopus served with black beans, mole, plantain, cilantro, and crema. The restaurant sources local seafood through community connections when travel to Yucatán is not possible. Spice plays a prominent role, with chile habanero and spicy cheeses adding a balanced kick in dishes like Corn Fritters without overpowering other flavors. Citrus is used across many preparations to brighten flavors. Indoor and outdoor seating are available, and the menu highlights starters such as sea bass ceviche.
Read at www.amny.com
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