{"id":313951,"date":"2026-08-05T01:34:11","date_gmt":"2026-08-05T01:34:11","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/313951\/"},"modified":"2026-08-05T01:34:11","modified_gmt":"2026-08-05T01:34:11","slug":"restaurant-review-bar-chucho-in-nyc","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/313951\/","title":{"rendered":"Restaurant Review: Bar Chucho in NYC"},"content":{"rendered":"<p class=\"css-aa8b97-Paragraph-baseStyles-paragraphTreatmentStyles-print evys1bk0\">At Cantonese spots, chefs skilfully deploy XO sauce, a heady condiment forged from dried shellfish and cured ham. At Bar Chucho on the edge of Chinatown, the chef Fidel Caballero goes a step further, adding a Mexican twang.<\/p>\n<p class=\"css-aa8b97-Paragraph-baseStyles-paragraphTreatmentStyles-print evys1bk0\">Sure, he uses scallops, but also grasshoppers and smoked coraz\u00f3n for funk and umami. And he tosses the salsa with maple-slicked rice cakes before sending them out with toothpicks. It\u2019s a funky, chewy snack that pairs smartly with the Malverde, a Jolly Rancher-hued tipple that tastes of booze and candied cilantro.<\/p>\n<p class=\"css-aa8b97-Paragraph-baseStyles-paragraphTreatmentStyles-print evys1bk0\">Chucho, by the team behind the fine-dining restaurant <a class=\"css-bhdv0x-linkClass\" href=\"https:\/\/www.nytimes.com\/2026\/03\/03\/dining\/corima-chinatown-restaurant-review.html\" title=\"\" rel=\"nofollow noopener\" target=\"_blank\">Corima<\/a>, doesn\u2019t want to be just a drinks destination with limited-supply Wagyu patties that <a class=\"css-bhdv0x-linkClass\" href=\"https:\/\/www.nytimes.com\/2025\/12\/04\/dining\/the-state-of-the-burger-address.html\" title=\"\" rel=\"nofollow noopener\" target=\"_blank\">influencers queue up for<\/a>. It\u2019s a chill hang for fancy libations and discount burgers, a place where the tequila slushy machine casts a neon glow. But what makes Chucho especially satisfying is knowing it belongs to a class of Latin cocktail dens <a class=\"css-bhdv0x-linkClass\" href=\"https:\/\/frijolerosbk.com\" title=\"\" rel=\"noopener noreferrer nofollow\" target=\"_blank\">reshaping<\/a> the cantina experience, with more of an eye toward Mexico City\u2019s edgy dynamism than old-school margarita joints.<\/p>\n<p class=\"css-aa8b97-Paragraph-baseStyles-paragraphTreatmentStyles-print evys1bk0\">Just as <a class=\"css-bhdv0x-linkClass\" href=\"https:\/\/www.nytimes.com\/2025\/12\/30\/dining\/review-dolores-crevette-zimmis-markette.html\" title=\"\" rel=\"nofollow noopener\" target=\"_blank\">Dolores<\/a> introduced hip Brooklynites to fiery papadillas, Chucho riffs on the street snack that is the chilindrina, airy chicharrones de harina that Mr. Caballero layers with kombu cueritos and undulating sheets of silky bluefin.<\/p>\n<p class=\"css-aa8b97-Paragraph-baseStyles-paragraphTreatmentStyles-print evys1bk0\">Sure, there\u2019s guacamole, but most patrons, the bartender quips, \u201cdon\u2019t realize it comes with tripe.\u201d For the best! The soy-tinged stomach, crisp on the outside and wobbly within, sits above a mash of avocado so soft it channels a verdant congee.<\/p>\n<p class=\"css-aa8b97-Paragraph-baseStyles-paragraphTreatmentStyles-print evys1bk0\">Smart diners will skip the greasy gringas in favor of the brisket burgers; they\u2019re misted with dry-aged garum (for sweet funk) and anointed with chiles toreados (for earthy heat). The price? Just $18.<\/p>\n<p class=\"css-aa8b97-Paragraph-baseStyles-paragraphTreatmentStyles-print evys1bk0\">Chucho, however ambitious, makes sure it\u2019s still a neighborhood bar. And that\u2019s why it truly shines.<\/p>\n<p class=\"css-aa8b97-Paragraph-baseStyles-paragraphTreatmentStyles-print evys1bk0\">Briefer starred reviews of New York restaurants are written by our contributing critics Mahira Rivers and Ryan Sutton, and first appear weekly in the Where to Eat newsletter (<a class=\"css-bhdv0x-linkClass\" href=\"https:\/\/www.nytimes.com\/newsletters\/where-to-eat-new-york-city\" title=\"\" rel=\"nofollow noopener\" target=\"_blank\">subscribe here<\/a>).<\/p>\n","protected":false},"excerpt":{"rendered":"At Cantonese spots, chefs skilfully deploy XO sauce, a heady condiment forged from dried shellfish and cured ham.&hellip;\n","protected":false},"author":2,"featured_media":313952,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[83767,118589,89026,118590,118588,9,56,63,65,64,1302,821],"class_list":["post-313951","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-york-city","tag-bars-and-nightclubs","tag-caballero","tag-corima-manhattan","tag-fidel-chef","tag-hamburgers","tag-new-york","tag-ny","tag-nyc","tag-nyc-headlines","tag-nyc-news","tag-restaurant","tag-restaurants"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/313951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/comments?post=313951"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/313951\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media\/313952"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media?parent=313951"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/categories?post=313951"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/tags?post=313951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}