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Mexico City native Jorge Galicia cooks up classics from his hometown at this white-tableclothed restaurant in Harlem. The menu is divided into aperitivos (appetizers), including hominy corn pork soup; platos fuertes (main courses), such as slow-cooked lamb marinated in achiote; and postres (desserts), like buñuelos (fritters) filled with a daily-changing homemade ice cream and topped with caramelized pumpkin seeds. The 49-seat space features rotating works curated by Las Bellas Artes, a nonprofit organization dedicated to promoting contemporary Latin American art.