The concept for Corima – which translates to “circle of sharing” – was born out of a desire for the northern region of Mexico, specifically the states of Sonora and Chihuahua, to be represented in New York’s culinary landscape. Chef Fidel Caballero brings a unique culinary perspective to NYC focusing on the ingredients and techniques from his upbringing in Ciudad Juárez, MX and El Paso, TX and experience cooking in Basque Country with the great Martin Berasategui*** and in NYC as sous chef of Contra*.

Corima's cuisine is deeply rooted in tradition while also being profoundly forward-looking, utilizing a wide Mexican pantry alongside local Northeast ingredients, and drawing inspiration from Fidel's travels to create a cuisine that he likes to refer to as Progressive Mexican. The beverage menu at Corima pays homage to the Northern region’s rich heritage, focusing on Mexican spirits such as sotol, as an ode to the Chihuahuan Desert.

Within a year of opening, Corima was honored by being awarded a Michelin star, being named one of Bon Appetit's Best New Restaurants of 2024, and is currently nominated for a James Beard Award.