Being the foodies that we are, we had to squeeze in one final meal before our flight back to San Francisco.

Since our flight was late afternoon, we decided to have lunch before heading to the airport. I was a bit hesitant to try Cosme since we dined at chef/partner Enrique Olvera’s Pujol in Mexico City in 2017 and had a slightly underwhelming experience. However, I wanted to keep an open mind as this is another restaurant with a different vision. Chef Daniela Soto-Innes, another partner of Cosme, won San Pellegrino’s The World’s Best Female Chef 2019, which is pretty badass so I wanted to see what the hype was all about. Cosme has also ranked #23 on San Pellegrino’s The World’s 50 Best Restaurants 2019.

Cosme serves contemporary Mexican cuisine with traditional flavors while utilizing seasonal ingredients from Hudson Valley. Since we had a flight to catch, we ordered relatively quickly.

Complimentary Tortillas with Salsa.

Seafood and Sea Buckthorn Aguachile with Red Onion and Avocado (7.5/10).

Pieces of cobia and arctic char were tossed in a vibrant aguachile flavored with sea buckthorn (a sour orange berry). Since I’ve tried sea buckthorn before, I was familiar with its distinct acidic flavor but Tommy wasn’t a fan.

Prawn Tostada with Chipotle Meco and Avocado (8.5/10).

Buttery tostada was smeared with creamy avocado and topped with sweet raw prawn tartare seasoned with chipotle meco giving an intensely rich and light smoky flavor. A slightly strange dish but I happened to really enjoy it.

Butternut Squash Tamal with Ha’sikil P’ak and Castelrosso (8.5-9/10).

Oh man, this butternut squash tamal was excellent. The creamy and sweet tamal had a delicious sauce made from pumpkin seeds and tomatoes with subtle spicy and sweet notes. Grated Castelrosso cheese added a tangy butteriness. Definitely get this.

Cobia al Pastor with Pineapple Purèe and Cilantro served with Tortillas (8/10).

Another solid dish with slices of luscious cobia fish that was lightly charred on the outside. I actually would have liked the fish cooked more as it was more on the raw side but the flavors were great. The pickled pineapple and jalapeños and the sweetness from the pineapple purèe complimented the fish well.

We didn’t order any of the main courses as we didn’t want to be too full before our flight but I can imagine that their mole is outstanding.

Warm Pecan Tart with Salt and Pepper Ice Cream (8.5/10).

What’s not to like about warm nutty pecan tart with a gooey interior especially with a sweet yet savory ice cream? The combination was on point.

Husk Meringue with Corn Mousse (9/10).

Their signature dessert was amaaazzinng. The meringue, crunchy with an airy interior, was broken into two and filled with a heavenly corn flavored mousse and vanilla cream. A simple dessert with explosive flavors.

I was pleasantly surprised with Cosme with its seemingly “simple” dishes but bold flavors. However, portions were on the smaller side and prices were quite steep. Therefore, my rating is an 8/10.