Oxomoco

Name: Oxomoco
Address: 128 Greenpoint Ave, Brooklyn, NY, 11222, US
Telephone: 646-688-4180

Mexican

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Brunch Mon-Fri noon-3pm and Sat-Sun 11am-3pm; dinner daily 5-10pm

128 Greenpoint Ave, Brooklyn, NY 11222
646-688-4180
Last verified: August 2026

Charred round dish presented on a banana leaf at Oxomoco

Dinner — Para La Mesa

Mango$8
- Vegan
Chili, lime
Popcorn$8
- Vegan
Mole negro oil, escabeche powder
Chips And Salsa$19
- Vegan
Variety of salsas, heirloom corn tostadas
Oxomoco Guacamole$21
- Signature
Smoked cherry tomatoes, queso fresco
Ensalada Caesar$23
Romaine, cotija masa crunch
Sweet Pea Tostada$25
- Vegetarian
Goat cheese, fiddlehead ferns, jalapeño puree
Tomato Tostada$25
- Vegetarian
Salsa verde, burrata, macadamia
Pink Moon Oysters$24–44
Clamato verde, serrano relish
Corn Aguachile$30
Catch of the day, pico de gallo, nopales
Soya Marinated Tuna Tostada$27
Avocado, salsa macha, radish
Seafood Tostada$27
Salsa negra, avocado basil puree, jicama
Caviar Tuna Tartare Tostada$48
- Signature
Kombu oil, achiote aioli, chile onza
Maitake Tacos$25
- Vegetarian
Herbs ricotta, morita-ancho salsa, black trumpet chips
Softshell Crab Tacos$34
Cucumber slaw, Thai basil, chipotle mayo
Suadero Tacos$29
Beef cheeks, roasted jalapeño, guacachile
Half Roasted Chicken$59
Chintesle, salsa pasilla, crispy red rice
Cochinita Pibil$65
- Signature
Habanero-pineapple salsa, black beans
American Wagyu Bavette$90
- Signature
Mole coloradito, crispy potatoes, summer squash

Brunch — Para la Mesa

Papas Bravas$15
Chipotle aioli
Chilaquiles$23
Tomato salsa, queso fresco, mole crumble, sunny egg
Shrimp & Chorizo Nachos$32
Queso coloradito, pickled fresnos
Gloria Pancake$22
Cajeta pecan toffee, whipped butter

Brunch — Tacos

Lamb Barbacoa Tacos$27
Squash blossom, watercress, salsa pipicha
Pork Carnitas Tacos$26
Onion, chicharron, tomatillo salsa
Arrachera Flank Steak$26
Queso asado, caramelized onions, salsa macha

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Sweet Pea Tostada · Tomato Tostada · Soya Marinated Tuna Tostada.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Pork Carnitas Tacos.
Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Lamb Barbacoa Tacos.
Cochinita pibil: A Yucatecan preparation of pork seasoned with achiote and citrus, traditionally cooked slowly using the pib, an underground oven. Restaurant versions are commonly wrapped in banana leaves and roasted until the pork can be shredded. Pickled red onion is a classic accompaniment, as is habanero salsa for anyone who wants considerably more heat. On this menu as: Cochinita Pibil.
Cabeza, tripa, buche & suadero: Several of the less familiar fillings you may see at a taquería. Cabeza refers to meat from the beef head; cachete, or cheek, may be identified separately. Tripa is intestine, commonly cooked until tender and then griddled or fried, sometimes quite crisp. Buche is pork stomach and is frequently prepared alongside carnitas. Suadero is a tender beef cut particularly associated with Mexico City tacos, where it is slowly cooked and finished on the griddle. The exact cuts and preparations vary considerably from one taquería to another. On this menu as: Suadero Tacos.
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Shrimp & Chorizo Nachos.