Claro is where New York and Oaxaca meet - the result of T.J. Steele’s long-time love for Oaxacan food and culture.

In his many years of living part-time in oaxaca, Steele cultivated relationships with craftsmen, artists, mezcaleros, cooks and farmers throughout the region. He still visits them regularly and sources corn and beans for Claro’s menu from farms that hand-pick non- GMO heirloom (criollo) varieties. The restaurant is dedicated to making everything by hand, including masa, cheeses, chorizo, and moles. All the meat and produce is organic and sourced locally when possible.

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