In New York, where global cuisines coexist on nearly every corner, Casa Carmen arrives with a story rooted in tradition, family, and culinary heritage. More than a Mexican restaurant, it represents the continuation of a legacy that began more than five decades ago in Mexico and now finding a home in the city while preserving its essence.
The story began in 1972 with El Bajío, founded in Azcapotzalco by Raúl Ramírez Degollado. After his passing, his wife Carmen Ramírez Degollado Hernández, known as “Titita,” took the lead and carried the project forward. Over time, their son Raúl expanded the restaurant group to 18 locations across Mexico City and one in Madrid, always guided by a clear philosophy: to grow without losing identity.
Today, that legacy continues through a new generation. Santiago and Sebastián Ramírez Degollado, Titita’s grandsons, opened Casa Carmen as a tribute to their grandmother and the culinary tradition she has preserved for decades. The name says it all: a house where that heritage finds a new life in New York.
Casa Carmen is the contemporary expression of that heritage. It is not a reinterpretation — it is a continuation: the same recipes, the same processes, and the same respect for ingredients and technique.
The legacy is felt from the very first bite. At Casa Carmen, the family’s first signature dish, originally known as Carnitas El Bajío, remains at the heart of the menu. The family’s grandfather was from Michoacán, and that heritage is honored through a recipe that has remained unchanged for decades: pork shoulder and ribs slowly cooked in their own fat until they reach a rich, perfectly balanced depth of flavor. The carnitas are served with handmade corn tortillas, fresh lime, and a vibrant selection of salsas prepared daily: from salsa verde and morita to roasted salsa, chile de árbol, and salsa macha.
Another standout is the plantain and bean empanada: a dough made with ripe plantain, filled with refried beans and served with a smoky chipotle meco black sauce. The contrast is unexpected, sweet, savory, and spicy all at once. It is not a conventional dish, and perhaps that is why it has become one of the most emblematic. It is difficult to imagine finding something quite like it in New York.
Mole Xico holds a special place on the menu. Originating from a town near Xalapa, Titita’s hometown, it is a recipe with more than twenty ingredients and a preparation mastered only by the mayoras of El Bajío, a select group of cooks who oversee every kitchen.
The mole paste is imported directly from Mexico, while the final preparation takes place in New York under the same exacting standards maintained by the family. It is served over chicken or in enmoladas. The result is a deep, layered, and elegant mole, difficult to replicate outside its place of origin.
Cocktails are another essential pillar of the experience. Tequila and mezcal take center stage in classics such as the margarita and the mezcalita, alongside more contemporary interpretations. Signature creations have been especially well received, while the carajillo, the beloved Mexican combination of coffee and liqueur, continues to gain popularity across the United States.
In June 2023, Casa Carmen opened its second location in Flatiron, establishing itself as a true dining destination. The concept maintains the same essence: Mexican cuisine paired with an atmosphere that balances tradition and sophistication.
A new chapter arrived in 2025 with El Rey Tacos in Midtown: a more casual and youthful concept focused on high-quality tacos made with fresh tortillas at accessible prices. The space, also designed by Luis Enrique Noriega, remains connected to the Casa Carmen universe while embracing a more dynamic and urban energy.
Casa Carmen is not simply a Mexican restaurant in New York. It is the contemporary expression of a family tradition that has crossed borders without ever losing its soul.
Address: 5 West 21st Street, Flatiron NY
Phone: +1 (917) 540-5600
Instagram: @casacarmennyc
