Glen Cove · Long Island
Cocina Mexicana
& Tequila Bar
Handmade tortillas, molcajete guacamole crushed to order, and mezcal poured late. Jalisco on the North Shore.
Crushed in stone,
poured over ice
Jalisco is the state where tequila was born, and it's the standard we cook to. Guacamole gets made in the molcajete when you order it — avocado, lime, chile, nothing sitting in a tub. Tortillas are pressed by hand.
Sit at the bar, order the margarita with the Tajín rim, and take your time. We've been on School Street a long while, and we're not in a hurry.
Explore the Menu
The Molcajete
Volcanic stone, still the best tool ever made for guacamole. Crushed at your table, never in advance.
Tequila & Mezcal
A bar built around agave — blanco to añejo, plus the smoky ones worth sipping neat.
Off the Plancha
Fajitas that reach the table still hissing. Steak, shrimp, chicken, or all three.
Guest Favorites
Surf, turf, and no restraint
Lobster tail over grilled shell steak, shrimp alongside, guajillo sauce, moro rice and maduros. It is not a modest plate. It was never meant to be.
See the platillos →
Mariscos, straight from the stone
Shrimp cured in lime with onion, tomato and cilantro, served in the molcajete. Cold, sharp, and gone in about four minutes.
See the aperitivos →Agave, all night
Tajín on the rim, jalapeño in the glass. Our margaritas are built, not poured from a mix.
What People Say
Cute restaurant with indoor and outdoor spaces. Food is so delicious and tasteful! You must have the ceviche de camarones.
A hidden gem of a spot. The food is fresh and the service is outstanding.
Our local after work place. Friendly staff, good drinks, and Beto makes a good margarita. The Jalisco Especial is one of our favorites.