Mercadito Midtown

Specialties

The cuisine of Mercadito encompasses everything from handmade corn masa tortillas used for tacos to freshly prepared ceviches, guacamoles, and salsas. Chef Patricio Sandoval stays true to the classic delicacies of the Mexican markets while updating them in his own way with dishes like tacos carnitas (coca cola braised pork tacos with cured onion, chile de arbol coleslaw, and toasted peanuts), and huachinango tacos (adobo marinated red snapper, cured onions, and apple-​jicama slaw).

Designed for sharing, the family style meals artistically mingle the best of south-​of-​the-​border taquerias and cantinas with local and seasonal ingredients making for an exciting and mouth-​watering menu. Specialties of the house are the carefully assembled tacos crafted with fresh and inspired ingredients creating layers of flavor. With 4 tacos per order, each is a meal in itself and designed for sharing as well as mixing and matching.

History

Established in 2010.

Mercadito Hospitality has grown from their first New York City location in 2004 to become a renowned restaurant group specializing in Latin American cuisine. The popularity of these restaurants can be attributed to the innovative interpretations of traditional Mexican cooking created by Chef Patricio Sandoval, and their partnership with renowned beverage consultants Tippling Bros., who add creativity to their beverage programs by merging complex flavors, drinkability and the unexpected.

The group currently owns and operates four acclaimed restaurants: Mercadito and Mercadito Grove in New York City, Mercadito in Chicago, and Mercadito in Miami. They also own and operate Double A, an intimate, exclusive cocktail lounge located beneath Mercadito in Chicago. Tavernita will also open in Miami this fall. For additional information, please visit www​.mer​ca​di​to​hos​pi​tal​ity​.com and www​.tav​er​nita​.com.

Meet the Business Owner

Chef Patricio S.

Business Owner

Practically a gourmand from birth, Mercadito Culinary Director and Owner Patricio Sandoval almost seems genetically engineered for a culinary life.

Born on June 16, 1974 in Acapulco, Mexico, Sandoval virtually grew up in the kitchen of his father Manuel Sandoval’s world class restaurant Madeiras. Sandoval’s inspiration for Mercadito Restaurants drew from his experiences shopping with his mother in the markets of his native Mexico. The young Sandoval instinctively gravitated towards the small market stalls where local merchants sold native delicacies that fueled a day of bargaining. Never forgetting these delectable yet uncomplicated dishes, Sandoval strived to capture the flavor and energy of this cuisine. Mercadito Restaurants are a fitting tribute to the rich culinary tradition that began with his father Manuel and lingers throughout the Sandoval family today.