Inspired by the beaches of Mexico, Tacombi is bringing vibrant flavors South of the Border to the Empire State Building in Midtown. This is the fifth restaurant in the Tacombi empire and the largest. There are ample tables for large groups, a full bar and counter space. Tacombi produces its own tortillas for an assortment of tacos, including Carnitas, Al Pastor, Acapulco Shrimp (a personal favorite), and Barbacoa which is cooked in a banana leaf. The restaurant is also serving a Yellowfish Tuna Tostada, Monterey-style street tacos, and Corn Esquitas made with toasted corn, lime and chipotle mayo. At the bar is an assortment of tequilas, mezcales, cocteles and cerveza. Service is friendly.

- Thomas Rafael