Moving South of the Border (south of Houston Street, that is) Dos Caminos SoHo has brought the fiesta downtown, capturing the true spirit of genuine Mexican cuisine. Executive Chefs Scott Linquist continue to spice up the New York Mexican scene. From after-work margaritas to a fiesta-friendly lunch, dinner or brunch, Dos Caminos SoHo has also earned a place among the city’s top Mexican spots. Let the celebration at Dos Caminos SoHo begin!

Consider the menu a boarding pass to Mexico City. Enjoy Cazuela de Queso, Rib Eye Steak Alambre or one of our other modern takes on traditional Mexican cuisine like the Grilled Kobe Beef Tacos with Caramelized Onions. And no one should miss the fresh, made-to-order guacamole (that Food & Wine called the City’s Best) served with homemade tortilla chips – or veggies for those counting carbs!

After spicing up your night, cool down with our sweet, mouth-watering masterpieces created by Pastry Chef Hugo Reyes. Top picks include the Mexican Chocolate Banana Split and Crepas de Cajeta, a combination of warm Pistachio Crepes, Roasted Bananas and Cajeta Sauce.

To wake up your taste buds on those lazy weekend mornings, be sure to check out Dos Caminos’ hit-the-spot brunch, featuring our “Breakfast Americano” of seasonal specialties. Try Mexican favorites like Chilequlies – known in Mexico to cure hangovers – but this side of the border it’s enough to inspire a passionate food obsession.

Join us for a pitcher of sangria or try one of our irresistible specialty cocktails, such as the Strawberry Pisco. Or sit back and sample one (or a flight) of our 150 tequilas hand selected by our Master Mixologist Eben Klemm and Beverage Department.

Catch a few rays in our 80-seat outdoor cafe or soak in the warmth of the hot pink, burnt orange and chocolate brown 110-seat indoor surroundings, including murals and whimsical lighting designed by award-winning architects Yabu Pushelberg. You’ll be feeling that Baja breeze in no time. Muy bien indeed!

Zagat 2007: Usually “jam-packed”, Steve Hanson’s “party” Mexicans host “major bar scenes” that can overwhelm the “solid” enough eats; they’re renowned for “killer” guacamole made tableside, “muy excellente” margaritas and a “slow” but “exceptionally attractive” staff; P.S. an East Midtown branch is in the works.

Crain’s New York Business
“Winning candidates for food capital dining” by Bob Lape
“Mexican merry-making, a young and zesty crown, and assertively seasoned eats, including guacamole made to order at your table, are the attractions…”