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Oaxacan Mexican

Claro

Gowanus, Brooklyn, NY 📍 Maps

Chef T.J. Steele, who co-founded El Buho Mezcal, opened Claro in 2017 as a love letter to Oaxaca, where he lives part-time and sources heirloom corn directly from farmers. This Michelin-recognized spot brings serious Oaxacan technique and flavors, especially its moles and house-made masa, to a relaxed Brooklyn setting. Regulars know to grab a seat at the bar if the dining room is booked, as you can often still enjoy the full experience.

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★ The Legend
Mole Negro with Short Rib
Claro is renowned for its moles, and the Mole Negro is consistently highlighted as a masterpiece, built over hours with dozens of ingredients including chilies, nuts, and a subtle hint of chocolate. This rich, complex sauce perfectly complements the tender, slow-cooked short rib, making it a deeply satisfying and iconic dish.
◆ Fan Favorite
Churros
Multiple diners rave about Claro's churros, with one YouTube reviewer calling them the 'best I've ever had' and stating they would return just for them. They are consistently described as crispy on the outside with a fluffy interior, served with cajeta.
◇ Hidden Gem
Frijoles Oaxaquenos
While many focus on the larger plates, regulars often rave about the Frijoles Oaxaquenos, heirloom black beans cooked with Benton's bacon. This side dish is a hearty and flavorful addition that many first-timers might overlook, but it offers a true taste of Oaxacan comfort.
✦ Off the Menu
Off-menu potato enchilada
Vegetarian diners have been offered off-menu options, including a potato enchilada, which was described as a delightful start to the meal.
Insider Tip

First-timers often assume the dining room is the only option, but if you can't snag a reservation, head straight for the bar. You can often order from the full menu there, and sometimes even get special off-menu items, which gives you a more relaxed and intimate experience with the same incredible food.

Every restaurant has its legendary dishes.

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