Pristine, sushi-grade hiramasa sliced thin and cured raw in fresh lime juice, serrano chilies, cilantro, and other aromatics. Spicy, citrusy, bright. A traditional Mexican aguachile prepared with premium fish. Light and refreshing starter.
Tips from diners
Order as a starter to open your appetite — the acid and spice cleanse the palate beautifully.
The signature dish — a half-chicken grilled over charcoal until the skin crisps and the meat stays juicy. Comes to the table dressed in house salsa verde and pickled onions, with warm tortillas on the side. The Josper flame gives it incredible char while keeping the flesh tender. A showstopper.
Tips from diners
Tear into the chicken with your hands, wrap in warm tortillas, and add salsa and pickled onions. The char is the whole point.
Tender, fatty pork shoulder braised until it's fall-apart soft, served on warm handmade tortillas with raw onion and cilantro. Simple, classic, perfect execution. One of their five signature taco styles.
Tips from diners
Order a mix of all five taco varieties — they're small enough to try them all and each is distinct.
Charred grilled steak served on warm handmade tortillas with raw onion and cilantro. The Josper grill gives the steak an incredible crust. Simple, perfect, one of their five signature taco varieties.
Tips from diners
The char from the wood fire is what makes this special — you can't get this quality from a regular grill.
An unexpected appetizer — fresh mango smoked over charcoal until it's warm and slightly caramelized, dressed with chili powder and lime. Sweet-spicy-tart balance. A vegetable-forward, uniquely Oxomoco creation.
Tips from diners
Not a traditional Mexican appetizer, but it works — sweet fruit, smoke, and heat create something special.
Oxomoco (from the people behind Speedy Romeo) is a one-star Michelin restaurant celebrating Mexican cuisine with wood-fire cooking. Housed in a sunny, green space in Greenpoint, the menu features best-in-class guacamole, fresh aguachile, five types of tacos, and grilled proteins cooked over charcoal, particularly their pollo a las brasas (half-chicken).
Book on Resy for evenings — but lunch is often walk-in friendly, especially weekdays.
The space is gorgeous and sunny with plants and an amazing bathroom. Greenpoint's best-looking restaurant right now.
The menu is built around what they can do over wood fire — ask which dishes are cooked over the Josper for the best experience.
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