Queens Spotlight: Casa Enrique

Casa Enrique, located in Long Island City, Queens, is a highly acclaimed Mexican restaurant known for its authenticity and being one of the most budget-friendly Michelin-starred restaurants in New York City.¹

Here is a detailed look at the restaurant:

What Makes It Unique and Its History

• Michelin Star: Casa Enrique opened in 2012 and was awarded its first Michelin star in September 2014, an accomplishment it has maintained almost every year since 2015.² It is noted for being one of the most affordable Michelin-starred restaurants in the city.³

   

• Authentic Mexican Cuisine with French Technique: Chef-owner Cosme Aguilar, who hails from Chiapas, Mexico, trained in French restaurants for 15 years before opening Casa Enrique.⁴ This background informs the painstaking technique in his dishes, such as the mole sauces and braised lamb shank.⁵

   

• Family Recipes: The menu is based on traditional recipes from Chef Aguilar’s mother and aunts, providing a taste of his childhood in Chiapas, the southernmost state in Mexico.⁶

   

• Unchanging Menu: The core menu rarely changes because the ingredients used are in season year-round, ensuring consistency for their loyal clientele.⁷

   

• Atmosphere: The dining room has a contemporary, white-hued storefront and has been described as more like an unassuming cottage, lacking the common colorful banners, wrestling masks, or mariachi bands often associated with Americanized Mexican restaurants.⁸ Some reviewers describe the atmosphere as casual and bustling, though some note it can be loud.

   

Highlight Menu Items

Casa Enrique prepares everything from scratch, including its salsas, corn tortillas, and totopo chips.⁹ The menu offers traditional favorites alongside more complex main courses:¹⁰

• Mole de Piaxtla (House Specialty): This is a well-known dish from Puebla, Mexico.¹¹ The mole sauce is made following the traditional method using a complex mix of dry peppers, almonds, raisins, plantain, sesame seeds, and chocolate, served over chicken and rice.¹²

   

• Chamorro de Borrego al Huaxamole: Lamb shank braised in chile pulla, huajes, and cilantro, served with rice and beans.¹³ One diner described the lamb as “superb, literally falling off the bone.”¹⁴

   

• Branzino Al Pastor: Grilled Branzino marinated in guajillo and achiote, served with red onions, pineapple sauce, cilantro, and radish.¹⁵

   

• Ceviche de Pescado: Market fish marinated in lime, onion, avocado, tomato, and chile serrano.¹⁶

   

• Guacamole: Made with avocado, onion, cilantro, chile serrano, and tomato, served with a side of homemade totopos.¹⁷

   

• Tacos: Options include Suadero (slowly cooked brisket), Chorizo (homemade spiced crumbled chorizo), and Tacos de Pescado (beer-battered market fish).¹⁸

   

• Postres (Desserts): The Pastel Tres Leches (sponge cake made with three kinds of milk and goat milk caramel) is a highly praised item, noted by one reviewer as “one of the best we ever had.”¹⁹

   

Customer Feedback

• Positive: Customers consistently praise the high quality and authentic nature of the food, noting that it is “real Mexican dining” and “simply Mexican food at its best.”²⁰ The food is described as fresh and beautifully prepared. Many appreciate the combination of Michelin-starred quality with moderate pricing.

   

• Ambiance/Noise: A common piece of feedback is that the restaurant can be quite loud and hectic, which one reviewer noted is “simply NY.”
• Drinks: The Casa Enrique Margarita (Jimador Blanco, Patron Citronge liqueur, fresh lime juice, and brown simple syrup) is popular.²¹ The restaurant also has a large selection of Mexican beers.²²

   

Significant Events

The most significant event in the restaurant’s history is the awarding of its Michelin star in September 2014, which it has retained.²³ This achievement elevated Casa Enrique’s status and is a testament to Chef Aguilar’s decision to maintain the original vision and family recipes.

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