At Casa Enrique ($$$), our food critics consistently recommend: Mole Negro, Tamales de Rajas, Enchiladas de Mole Rojo. Mole Negro scores 95.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Chiapan black mole of extraordinary depth with pulled chicken; the dish that earned Casa Enrique its Michelin star
"Casa Enrique's mole negro is the dish that earns the Michelin star and justifies the Long Island City journey — a black mole of extraordinary complexity with layers of chili, chocolate, and spice that…"
Steamed corn masa tamales with roasted poblano and cheese; corn-forward and deeply nourishing
"Tamales de Rajas at Casa Enrique are the version I grew up eating — the masa is thick enough to hold its shape, the poblanos are fire-roasted and stripped by hand. The achiote-braised chicken undernea…"
Hand-rolled enchiladas in brick-red mole rojo with queso fresco; a regional classic executed with authority
"The mole rojo at Casa Enrique is a three-day project — dried chiles toasted and blended with chocolate, toasted seeds, and Mexican spices. Rolled into enchiladas with queso fresco and a scattering of …"
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