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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. At Corima, Chef Fidel Caballero brings a unique culinary perspective to NYC focusing on the ingredients and techniques from his hometown in Northern Mexico in a way that has not been expressed before. Corima 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. Working with the rough minimalism of the Chihuahuan desert as inspiration, Corima takes what is familiar to some and makes it approachable for all.

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, along with natural wines from the Guadalupe Valley.

Executive Chef Fidel Caballero hails from northern Mexico, from the border towns of Ciudad Juárez, MX and El Paso, TX. He has spent the last fifteen years cooking around the world from spending time in Basque Country with the great Martin Berasategui*** to sous chef at Contra* in New York, as well as Shanghai, to name a few. At Corima, Fidel marries his culinary expertise with traditional recipes reminiscent of his upbringing in Northern Mexico, to bring a unique, Progressive Mexican cuisine to his first NYC restaurant.