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Erick Rocha

@ledude27

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thank you for showing me that family can be found in the most unexpected places 🫶

i’m leaving kato with nothing but love

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We are honored to be included in the @michelinguide. It’s both humbling and motivating, and pushes us to keep evolving while staying true to who we are. This recognition belongs to our team–the people who show up every day and bring Vato to life through the flavors and spirit of Northern Mexico.

Thank you for being a part of it.

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@Vato.NYC, the Northern Mexican bakery from Michelin-starred Corima’s chef and owner Fidel Caballero, Sofía Ostos, Paco Alonso, and Erica Alonso, has launched a new guest-chef series in Park Slope: Cooking With Homies.

The debut collaboration brings in Yara Herrera (@yaraherrerayara) of @HellbenderNYC in Ridgewood for a tight, focused menu that leans into borderland cooking — “ni de aquí, ni de allá,” neither here nor there.

On the menu:
🌯 A choripapa burrito built with Vato’s signature flour tortilla, wrapped around red pork chorizo, cheddar, and refried beans.
🍩 A chamoy donut glazed with blood orange jam: sweet, sour, salty, and spicy in one bite.
🍹A passionfruit cold brew spritz: coffee-forward, with a restrained hit of fruit.

By mid-morning, the line was already down the block.

In a city crowded with collaborations, this one feels deliberate. Two kitchens with shared roots meeting in the middle — not here, not there, “just in between.”

Head to the link in bio @ParkSlopeLiving or today’s stories to read the full write-up.

Words and Photos by Nick Papa

Visit @Vato.NYC at:
226 7th Avenue, Brooklyn
(Between 3rd and 4th Streets)

~~~

Signup to ParkSlopePulse.com for the latest on local events, including chef popups like this!

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Capitulando
PICUDOS 2025

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Pau,Erick and Pablo.
Dec. 25’

📷 @_______paco_______

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We’re incredibly proud to share that Corima has retained its Michelin Star for 2025.
And this one hits different; it feels like a true reassurance of our team, our food, and the work we pour into every service.

Northern Mexican food, ingredients, and technique deserve a seat at the table, and we’re grateful to help represent that on a stage like @michelinguide

To our team, who shows up every day with intention, creativity, and heart; to our guests, who trust us with their evenings and celebrations; and to our friends, family, and community who support us in countless ways, this is yours as much as it is ours.

Still grateful. Still humbled. Still inspired.

📸: @_______paco_______

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We’re beyond thrilled to share that Corima has been named one of North America’s 50 Best Restaurants 2025, sponsored by S.Pellegrino & Acqua Panna.

A heartfelt thank you to @theworlds50best for this incredible recognition, and congratulations to all the inspiring restaurants and teams on this year’s list – we’re honored to be in your company.

Most of all, a special thanks to our Corima team — your talent, passion, and hard work make everything possible.

-S&F

@wynnlasvegas @sanpellegrino_official @acquapanna @theworlds50best

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EPISODE EIGHTY EIGHT of LUIS 365
CORIMA EMBODIES A DEEP CULTURAL PRINCIPAL OF EMPATHY & COMMUNAL SOLIDARITY

It refers to the act of sharing or giving to someone in need without expecting anything in return. It’s a foundational concept in Rarámuri society, emphasizing collective well-being over individual ownership

Full video in my YouTube channel / link n bio

Follow Corima on Instagram: @corima.nyc
Follow Fidel on Instagram: @fifuckindel
Follor Rocha on Instagram @ledude27

Please subscribe and leave a like to share your opinion in the comments below.It’s the energy that keeps this channel going daily

My social media: Instagram: / @galindean
TikTok: / ‪@galindean‬ My websites: www.prplrm.com

www.czechozlovakia.com
www.americandocumentaryinstitute.com

Inquiries: luisgalindoproductions@gmail.com

#dayinthelifevlog dayinthelife #luis365 #dailyvlog #dayinthelife #vlog #diary #binnacle #cinemaestudios #americandocumentaryinstitute #filmmaker #film #tirebusiness

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At Corima, desserts are much more than the end of a meal; they are the grand finale that celebrates flavors, textures, and the dedication of our kitchen. Each creation is a tribute to technique and creativity.

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Every detail is considered. A hyper-focused approach guides every decision, from start to finish.

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⏳🪤⌛️

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