Hecho en Dumbo was a well-known Mexican eatery when it was at its original location in Brooklyn. The entire restaurant moved over to Manhattan earlier this year (I think) and has managed to retain its large following. I was secretly pleased I was able to snag a prime seating by the open kitchen bar at the back of the restaurant when I arrived at 7.30pm on a Tuesday night. Shortly thereafter, the restaurant was filled to the brim with young Manhattanites.
Hecho en Dumbo
(between 3rd St & Great Jones St)
My dinner began with a wonderfully cool and refreshing drink of horchata - a beverage made from a mixture of ground nuts. This was followed by the picaditas de jaiba - 2 patties of ground masa topped with generous mounds of fresh and sweet dungeness crab meat and each topped with a sliver of avocado. It was such a perfect summery dish I only wished I had more!
The condiments that came before the meal went so well with everything too, there was a red and a green chili sauce plus some chunky tomato salsa:
The next appetizer we had was Esquites. This was a tiny pot of corn kernels, cooked with some spices in a creamy sauce. Totally decadent, especially when you love eating corn as much as I do!
We tried their pozole rojo, which is a clear soup made of pork and hominy. The flavors were tart and spicy but I wasn't too crazy about the overall taste... I wasn't too crazy about the gigantic kernels of hominy either. Didn't take any photos of this dish.
Our 'entree' was the Tacos de Langosta - lobster tacos. All was good again. The super fresh and sweet chunks of lobster came wrapped in mini flour tortillas with some fronds of raw pea shoots and a sliver of perfectly ripe avocado. The juices from the lobster oozed out with every bite and oh what a bite each was!!!!