Born on a corner in Oaxaca.
Noche started as a dream: a late-night street taco stand that felt like a party. Chef Marisol García brought her grandmother's recipes from Oaxaca and turned them into something Brooklyn had never seen.
We make tortillas from masa nixtamalizado every morning. Our braised meats go in at midnight and come out at 6AM. Every salsa is ground on a molcajete. This is not Tex-Mex — this is the real thing.
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