New Mexican Seafood Wine Bar Opens in New York City
Taqueria Ramirez founders launch El Camarón Peludo featuring coastal Mexican dishes and natural wines.
1New Culinary Venture Launch
Tania Apolinar and Giovanni Cervantes, known for Taqueria Ramirez, have partnered with chef Carlos Barrera to open El Camarón Peludo. Located in New York City’s West Village, this new establishment shifts their focus from roasted meats to a seafood-centric menu paired with a curated selection of global natural wines.
2Sourcing Global Seafood Ingredients
The kitchen prioritizes high-quality sourcing for its primary dishes. Fresh shrimp are imported from Sinaloa, Mexico, and Ecuador, among other international locales. These crustaceans undergo meticulous daily preparation, including de-shelling and de-veining, to ensure the texture and quality meet the high standards required for their signature coastal Mexican seafood offerings.
3Consistency in Salsa Production
Giovanni Cervantes manages the daily salsa preparation, emphasizing flavor consistency across batches. He conducts taste tests by comparing current batches against the previous week’s production. This rigorous process ensures that the bright red salsa, which is mixed with mayonnaise for the camarones zarandeados, maintains its specific profile for every guest.
4Technique Behind Coastal Dishes
The camarones zarandeados are a shrimp-based adaptation of a traditional Pacific coast Mexican fish dish. The preparation involves grilling the shrimp in a flat wire basket to achieve a distinct flavor. This technique highlights the restaurant's commitment to authentic regional cooking methods while adapting them for a modern New York audience.
5Creative Tuna Tostada Assembly
Chef Carlos Barrera prepares Spanish tuna for a signature tostada dish. The assembly includes layers of spicy mayonnaise, fish eggs, and habanero-lime oil. To add texture and depth, the dish is finished with avocado slices and crispy leeks, showcasing a creative approach to raw seafood that defines the restaurant's menu.
6Diverse Salsa and Taco Prep
The raw bar features complex sauces, including a parsley-based salsa verde and a dark salsa negro. The latter is crafted with habaneros, piquin chile, and squid ink. These are served alongside traditional tacos, such as the deep-fried pescadilla and shrimp tacos topped with queso fresco, refried beans, and roasted poblano peppers.
7Curating Natural Wine Selection
While the initial concept focused on pairing seafood with bubbly wine, the vision evolved into a dedicated natural wine bar. The team sources bottles from various regions worldwide to complement the innovative seafood plates. Guests are encouraged to sit at the long, winding bar to observe the chefs and bartenders.
8Operational Service and Atmosphere
Apolinar manages the front-of-house operations, including the display of chilled seafood on ice in the window. The restaurant aims to provide an interactive dining experience where the preparation of aguachile and other dishes is visible to patrons. This transparency highlights the labor-intensive nature of their daily kitchen and bar service.
Original article: Eater — New Mexican Seafood Wine Bar Opens in New York City