You've probably seen the photos. Sunlight streaming through a massive skylight, lush vines drooping from the ceiling, and plates of tacos that look more like art than street food. Oxomoco on Greenpoint Avenue in Brooklyn, NY has been a fixture of the North Brooklyn dining scene since 2018, and it’s one of those rare places that managed to snag a Michelin star within months of opening its doors.
But here's the thing. Most people walk in expecting a traditional taqueria because they saw the word "taco" on a blog. They get hit with a bill for $150 and leave confused.
Honestly, if you go there looking for a $4 street taco, you’re going to be disappointed. That’s not what this is. Oxomoco is named after the Aztec goddess of the night, and the vibe is very much "elevated wood-fired exploration" rather than "quick neighborhood bite."
The Wood-Fired Heart of Greenpoint Avenue
The centerpiece of the kitchen is the wood-fired grill. Everything here touches the flame. Chef Justin Bazdarich, who you might know from the pizza-centric Speedy Romeo, brought that same obsession with fire to Mexican cuisine.
It works. Mostly.
The smoke isn't just a gimmick; it’s a seasoning. When you order the Lamb Barbacoa Tacos, you aren't just getting meat in a shell. You’re getting lamb that has been slow-cooked until it's falling apart, served on house-made heirloom corn tortillas that actually taste like corn. They use purple-hued masa, and it makes a difference. You can taste the earthiness.
Why the "Fusion" Label is Kinda Lazy
A lot of critics call Oxomoco "Mexican Fusion." That feels a bit reductive. It’s more "regionally agnostic." They take techniques from Oaxaca, Baja, and Mexico City and mash them up with New York seasonality.
Take the Soya Marinated Tuna Tostada. It’s one of their most famous dishes. Is it strictly traditional? No. Is it incredible? Yes. It uses a bit of Asian influence with the soya, but the crunch of the tostada and the hit of citrus keeps it firmly rooted in the flavor profile they’re aiming for. It's easily one of the best things on the menu, though it's gone in about three bites.
What to Actually Order (and What to Skip)
If you're heading to Oxomoco Greenpoint Avenue Brooklyn NY for the first time, the menu can be a little intimidating. It’s not huge, but it's dense.
- The Guacamole: It’s $19. I know. But they top it with blistered cherry tomatoes and smoked salt. It’s arguably some of the best in the city, though the "Dick Cheney guac" jokes from Reddit (referencing the oil content) aren't entirely unfounded. It’s rich.
- The Tlayuda: Think of it like a Mexican pizza but way thinner and crunchier. It’s layered with crema, cotija, and market corn. It’s a great sharable plate if you’re with a group.
- The Beet "Chorizo" Tacos: This is for the vegetarians, but even meat eaters should try it. The way they manipulate the texture of the beets to mimic the spicy, crumbly nature of chorizo is genuinely impressive.
- The Giant Chicken: If you’re really hungry, get the brined and smoked "giant chicken." It’s a commitment, but it’s the best way to see what that wood-fired oven can really do.
One thing to note: the tortillas are delicate. They are made fresh, which is great, but they can sometimes fall apart under the weight of the heavier fillings like the lamb. Eat fast. This isn't a "sit and chat for twenty minutes while your food gets cold" kind of place.
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The Vibe Shift: Brunch vs. Dinner
The atmosphere changes completely depending on when you go.
During the day, it’s a "resort-style" haven. The plants (maintained by Greenery NYC) make it feel like you’ve escaped the gray Brooklyn pavement and landed in a Tulum boutique hotel. It’s loud, bright, and very "Instagrammable."
Dinner is different. The lights go down, the glow from the wood fire becomes the main light source, and it gets loud. Like, "lean in to hear your date" loud. If you want a quiet, intimate conversation, this isn't the spot. But if you want energy and a great mezcal cocktail? You’re in the right place.
The Michelin Star Factor
Oxomoco earned its star in 2018 and has managed to keep it. In a neighborhood like Greenpoint, which was historically Polish and is now a mix of everything, having a Michelin-starred Mexican spot is a big deal.
However, some "foodies" argue that it has lost its edge over the years as it became a tourist destination. I don't know if I buy that. The quality of the masa is still top-tier, and the service is usually professional, if a bit rushed on busy Saturday nights.
The Logistics: Getting a Table at 128 Greenpoint Ave
Don't just show up. You won't get in.
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Reservations drop 18 days in advance on Resy. If you’re eyeing a Friday or Saturday night, you need to be on the app right when they open up.
Pro Tip: If you can't get a dinner slot, try brunch. The Chilaquiles are stellar, and the space feels even better when the sun is actually out. Plus, they have a small outdoor patio area that’s great for people-watching on Greenpoint Avenue.
Is It Worth the Price Tag?
Let’s be real. It’s expensive.
You’re looking at $20+ for two tacos. For some, that’s a dealbreaker. But you aren't just paying for the calories. You’re paying for the heirloom corn sourced directly from Mexico, the skilled labor of the wood-grill station, and the literal Michelin-starred atmosphere.
If you want the "most authentic" street taco in Brooklyn, go to a truck in Sunset Park or Taqueria Ramirez down the street. But if you want a "New York Experience" that happens to serve incredible Mexican-inspired food? Oxomoco hits the mark.
Actionable Takeaways for Your Visit
- Book early: 18 days out on Resy. No exceptions for weekends.
- Order the Tuna Tostada: It’s the signature for a reason.
- Explore the Mezcal: Their bar program is sophisticated. Ask the bartender for a recommendation based on how "smoky" you like your spirits.
- Check the Patio: If the weather is nice, the 30-seat outdoor area is much quieter than the main dining room.
- Dress Code: It’s Brooklyn. You’ll see people in designer gear next to someone in a beanie and a Carhartt jacket. Just look like you tried a little bit.
Oxomoco remains a cornerstone of Greenpoint for a reason. It’s not perfect, and it certainly isn't cheap, but it’s a masterclass in how to use fire to elevate simple ingredients. Just don't forget to order the Hoja Santa curd for dessert. It's a minty, herbal finish that clears the palate after all that smoke.