Serving Mexican street food classics and beloved regional fare from Mexico, Chefs Roxanna Mejía and Pablo Rojas merge their French training in fine-dining and their vastly polarized culinary upbringings in birthplaces like Mexico City and Tamaulipas to the Olly Olly Market in Chelsea. Ploo, Latina and BIPOC-owned, aims to diversify NYC’s Mexican food offerings with treats like Hidalgo-style pastes in pink mole, a vegan pastor with endless sheets of root vegetables, tongue-n-cheek tacos, house-made chorizo, and bone-marrow salsa (for starters). With Mexican history fertile in cultural amalgamation, Ploo, like New York, promises flavor.

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