Covacha

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Covacha Inspired in western México
MICHELIN GUIDE & Bib Gourmand
Mon-Th 11:30-9
Fri-Sat 11:30-10
Sun 11:30-9

Meet the other side of Jalisco. 🌾From October 20–25, Jalisco Beyond Agave comes to our table on the Upper West Side: Pel...
10/05/2026

Meet the other side of Jalisco. 🌾

From October 20–25, Jalisco Beyond Agave comes to our table on the Upper West Side: Pelacañas rum from Jalisco, pozole verde and rojo, the Caña Morada by Tito Pin-Pérez, and seasonal specials from our kitchen.

On Tuesday, October 20, 6:30–9 PM, spend the evening with Gaby Félix Baeza, co-founder of Pelacañas, and taste Solera Edition Zero, a limited release of just 912 bottles.

Our founder, Cristina Castañeda, and Mónica Baeza, the woman behind Pelacañas, were friends in Jalisco long before Covacha or Pelacañas existed. This week, that friendship comes to our table.

No tickets. À la carte. Just reserve a table.

📍 Covacha · 368 Columbus Ave, Upper West Side
Steps from the American Museum of Natural History
Reserve on Resy · link in bio

Send this to your dinner group.

09/09/2026

The wait is over. Chiles en Nogada is here!!!

One of Puebla’s most iconic seasonal dishes: a roasted poblano filled with hand-chopped beef and pork, slow-cooked with fruit and spices, then finished with walnut nogada, pomegranate, and parsley.

Available all day through September 30, in limited quantities. Upper West Side.

On September 15, we’re celebrating El Grito with live mariachi by Mariachi Real De Mexico around 8:30 PM. We’ll be extending our hours that evening and serving dinner until 10 PM.

📍 368 Columbus Ave · Reserve via the link in bio

TOMORROW: CHILES EN NOGADA ARRIVE AT COVACHA, UPPER WEST SIDE NYCThe dish behind the cocktail arrives tomorrow.On Septem...
09/08/2026

TOMORROW: CHILES EN NOGADA ARRIVE AT COVACHA, UPPER WEST SIDE NYC

The dish behind the cocktail arrives tomorrow.

On September 1, Tito Pin-Pérez poured his liquid interpretation of Chiles en Nogada at the bar. Starting tomorrow, the tradition it’s built on arrives from the kitchen.

A roasted poblano filled with hand-chopped beef skirt steak and pork butt, slow-cooked with apricot, apple, peach and golden raisins, finished with creamy walnut nogada, parsley and pomegranate — green, white and red, the colors of Mexican Independence. A vegetarian version, filled with cauliflower and finished the same way, is also on the table.

Served at room temperature, the way Puebla has always made it. Through September 30, in limited quantities.

On September 15, everything comes together for El Grito, with live mariachi around 8:30 PM.

Reserve through the link in bio.

Contains walnuts and dairy. The traditional version also contains beef and pork — ask our team about other allergies.

Covacha · Chiles en Nogada · Upper West Side, NYC

Started with the Nogada Sour? Tomorrow, the dish it was chasing arrives — in two versions.

Address

368 Columbus Avenue
New York, NY
10024

Opening Hours

Monday 11:30am - 9pm
Tuesday 11:30am - 9pm
Wednesday 11:30am - 9pm
Thursday 11:30am - 9pm
Friday 11:30am - 10pm
Saturday 11:30am - 10pm
Sunday 11:30am - 9pm

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