Three Places Bringing CDMX to N.Y.C.

I’ve been seeing a lot of Mexico City-inspired restaurants, bakeries and bars this year. Here are a few that stick out: Starting strong is the best concha I’ve had in the city. A baker from Mexico City opened Masa Madre last year working with his sourdough starter named boroquito. Honestly, his baguette and croissant are pretty amazing, but my favorite dish here is the vanilla concha. It ferments for two days until it has this slightly sweet sourdough taste to it. It sounds fancy and it sounds expensive, but they are only $2.50 each. The new restaurant Comal on the Lower East Side still feels like a work in progress, but there are two things I think it does really well: One, the soft-serve is amazing. They do theirs swirled with strawberry and mamey sapote — a fruit indigenous to Mexico. And the vibe rules. It’s loud, packed and open until midnight. It’s kind of just an ideal place for a dessert and a Mexican beer. Speaking of beer, my new favorite place to drink is Olmo in Bed-Stuy. I had a michelada, but the tomato mix was frozen into a popsicle that melts as you drink. And then our server suggested we try a piedra, which is basically equal parts fernet and tequila. He told us that it cures hangovers but also prevents them. What other Mexico City-inspired restaurants should I check out?