We’re incredibly proud to share that Corima has retained its Michelin Star for 2025.
And this one hits different; it feels like a true reassurance of our team, our food, and the work we pour into every service.
Northern Mexican food, ingredients, and technique deserve a seat at the table, and we’re grateful to help represent that on a stage like @michelinguide
To our team, who shows up every day with intention, creativity, and heart; to our guests, who trust us with their evenings and celebrations; and to our friends, family, and community who support us in countless ways, this is yours as much as it is ours.
Still grateful. Still humbled. Still inspired.
📸: @_______paco_______
We’re beyond thrilled to share that Corima has been named one of North America’s 50 Best Restaurants 2025, sponsored by S.Pellegrino & Acqua Panna.
A heartfelt thank you to @theworlds50best for this incredible recognition, and congratulations to all the inspiring restaurants and teams on this year’s list – we’re honored to be in your company.
Most of all, a special thanks to our Corima team — your talent, passion, and hard work make everything possible.
-S&F
@wynnlasvegas@sanpellegrino_official@acquapanna@theworlds50best
Japanese knotweed is often seen as an invasive species, impossible to ignore. At Corima, we believe ingredients, much like stories and people, can be recontextualized. In it, we see acidity, freshness, and potential.
KNOTWEED AGUACHILE - SQUID - HEARTS OF PALM - YOUNG CHAMOMILE
We are incredibly grateful to be included in @nytimes 100 Best Restaurants in New York City list.
Thank you, @ligayamishan for continuing to shine a light on so many amazing restaurants and for giving Mexican cuisine the recognition and space it deserves.
We are tremendously proud of our entire team, whose hard work and care every single day make it possible for us to share the progressive Mexican experience we believe in with every guest who walks through our doors.
Edward Hardebeck, Beverage Director.
From Boston, @ohwestill has been an integral part of Corima since the very beginning and has played a key role in shaping our beverage program. His growth within the restaurant reflects his talent, leadership, and deep understanding of hospitality.
At Corima, he leads the bar with intention and curiosity, guiding the team while continually refining the guest experience.
In his free time, he enjoys reading and writing, solving crosswords, and spending time outdoors.
The north of México is more than cattle and dairy it’s ocean, salt, and endless diversity. Here, Ensenada seafood meets Chihuahuan Mennonite cheesemaking: a whey aguachile that brings both worlds into one circle.
SCALLOP - WHEY AND PINE AGUACHILE - CHAYOTE.
Rooted in the north, guided by the season, and built on the idea of using everything, sharing everything.
MOREL - LAMB - ARTICHOKE - NEW SPRING ONIONS - MINERS LETTUCE
Ezequiel “Cheque” Corona, Chef de Cuisine.
From Guadalajara, Jalisco, @cheque_ccorona has been with Corima since day one and has played a fundamental role in our journey. His creativity, passion, and dedication continue to shape who we are.
At Corima, he leads the kitchen with a deep sense of care and precision, always pushing the team forward.
When he’s not in the kitchen, he’s spending time with his partner, Paty, and their Frenchies—Yuzu, Mochi, and Dashi.
