Elite Event: Oxido

With a plethora of dining options in the Flatiron area, it’s hard to cut through all that white noise. Thankfully, this Elite Event at Oxido has turned me on to my new favorite spot for lunch. Some may compare Oxido to chains like Chipotle because of the build-​your-​own bowl/​burrito model, but that’s where the comparison ends. What really sets apart Oxido are the variety of sauces that really makes each entrée come alive. I’m looking forward to trying each of the sauces with all of their protein options. Yum!

So glad I was able to attend this event bc now I have a new place that can satisfy my mexican cravings. When hearing about Oxido, I can’t help but immediately think about chipotle. But this place is different! I will begin by saying that I am not a big fan of chipotle, to me their food is eh and sometimes way too salty. Sadly, their food just does not fit well with my stomach either. Fortunately, Oxido did not leave me with this disappointment after trying their burritos. The manager was kind enough to let each elite and their plus one order anything off the menu in addition to ordering something for the road. So NICE!
With that being said, ofc I tried 2 burritos. My absolute favorite was the beef curry. Perfectly seasoned and extremely juicy. They are known for their carnitas and I can say it did not disappoint but ultimately I would recommend the beef curry (not spicy at all). They are also know for their 7 sauces, the salsa cruda and suisa sauce were my fav. There is a chart available that informs you what sauces sit well with your order but eh I just like to have it all in a mix. Finally, the melted cheese, what a great mix to my burrito. Bravo!
Unfortunately, there is only 1 location in the city but i have high hopes that they will do well and expand. I just can’t see how they wouldn’t. This place is top notch.
Thanks Ruggy and Unilocal

This was such a great event, with awesome sangria and fresh food, you can’t get any better than that!
I am glad we got to go to this event because we absolutely loved this place, we are already talking about wanting to go back there again very soon!
Their concept is very similar to chipotle, I agree. But the fact that this place is Korean operated, with Jewish entrepreneur, and Mexican chef, they do offer some unique features. The food had more variety of flavor, and their selection of sauces are really fun and tasty. The quality of food was really high, all made from scratch, so they are super fresh also. Everything tasted so awesome!
I also have to mention their awesome quesadilla… We also had some quesadilla at the beginning, and before the first bite, I could smell the fresh herbs in it, and the cheese was really great quality too.
The staff were all really nice and helpful, friendly and polite. I enjoyed talking to them also.
We will definitely go back there for more of them delicious, fresh, tasty food!

What a great elite event — thank you to Ruggy and the management and staff at Oxido!
Everything from the sangria, food, décor and set-​up of the event was 5 stars. The staff let us sample whatever we wanted from the menu, and brought out different quesadillas and salsas for us to try.
Personally, Oxido blows Chipotle-​style competition out of the water. I thought the flavors were fresher and bolder, for everything from the meats to the sauces. The sauces here will keep me coming back — that smoky jalapeño sauce was so good paired with the mushrooms and garlic steak! I also liked how they layer the different ingredients and proteins in your burrito bowl instead of stacking everything on top of each other — allows the flavors to be enjoyed differently!
Thank you again to Ruggy and the wonderful team at Oxido — I will be back in the future!

A great event at a fast-​casual restaurant I had heard about in passing. Appreciate the invitation. Elites arrived here in Flatiron district with the idea they’d be treated to a taste of Mexican. Boy, were our socks blown off!
Oxido came through with house-​made sangria, something that’s entirely off-​menu and it was really fantastic! Fruity with every sip, there was a ton of fruit and plenty of wine included. Alongside, they served up fresh tortilla chips doused with spices to give it an extra kick. They had green and red sauce, of which I was only to try red but it had the right amount of kick. Very tasty.
The owner introduced himself to the group and pointed us to the décor and the significance of the color and meaning. Their claim to fame is big bold, bright flavors, with everything made fresh from scratch and all-​natural, a claim not many are able to adhere to. They’ve apparently been in that location for six months and they’ve just got everything in order to be able to host such an event. The décor is bright, stunningly pleasant, and appeals to the palate.
Some quesadilla & chicken nacho bites were served and both were savory and full of flavor. I loved it! (I read that this is available after 4pm most days)
Everyone was treated to their choice of entrée on the board. As everyone understands fast-​casual, you pick a type, a protein, toppings and sauces for your order. I chose the grass-​fed grilled garlic steak with fiery hot sauce, queso, lettuce, and guacamole. Tasty, bold flavor… their claim really stood up to the litmus test.
The crowd was a smaller group than was typical of Manhattan events and proved to be more intimate. Oxido really stuffed us to the gills with food. They outdid themselves. I ran into some Unilocal Elites I’ve known and were able to sit down to catch up with them until well after the event was over. Cheers Vivian, Ed, and Abelle!
Kudos to Oxido and Unilocal NYC /​Ruggy for putting this event together. I’m a believer and a fan. Thank you!

Another Great Unilocal Event (Remember AGYE– it’s a thing now). Really enjoyed our time at Oxido. Shout out to Ruggy and crew for doing their thing.
As for the restaurant– great find for us. A huge plus is the restaurant is just down the street from where we live. Second huge plus is that they gave us A LOT of delicious food. Chipotle and Tres Carnes don’t even compare. Loved, loved, loved Oxido’s sauces. The owner who spoke with us was great. But the best part was that the serving staff were genuinely nice and sincere in their efforts to educate us on the food.
And to top it off, met a great Unilocal Elite couple who made it a good Saturday night out for us.
Can’t wait for the next Unilocal Elite event.

Oxido means oxidized, rusty in Spanish as the operations representative told us. At first, that didn’t quite make sense to me. I didn’t exactly want to think of «rusty» when eating. But the rep tells us that rusty means warm, bold flavors, so that made more sense to me. And if you look at the tiles on the wall, the colors are warm with orange tones. I do like to think of my food as warm, cozy, and even a bit spicy if possible.
This was a pretty casual Saturday Elite event with not too many people crammed in, so we were all able to get to know one another better.
We all checked in easily and then we sat down at the tables. Soon enough, they brought out the chips dusted with chili and all the different kinds of sauces they are showcasing, which include 7. I did like the chipotle cream sauce, it had a very nice smoky kick to it.
For the event, they also had sangria available for us, very nice touch. Just FYI, this place doesn’t serve alcohol, sangria was only for the private event.
Some of the staff brought out chicken quesadillas for sampling and they were quickly gobbled up by everyone, so I imagine they are good.
After a short intro speech by the representative, we all went up and got in line to sample some of the offerings. My friend and I are both of the veggie persuasion and there was a veggie option for us. We ended sharing a red chile mushroom quesadilla with a side of guac. The quesadilla was fresh and flavorful and the sauces went well with it. Guacamole was also pretty good, fresh and tasty.
Great chatting with old and new Unilocalers, shout-​out to Ed, Melissa, Ron and Abelle!
Thanks Unilocal and Oxido for starting up my Saturday night! I had a lot of fun and this place will be an easy option for me when I am in the area.

Another great event organized by Ruggy. Only thing was that a few of us had to eat standing up — but the owner was very attentive and cleared space for us to put down our plates.
I thought the food would taste like most other «mass-​produced, Americanized» Mexican food, but my first taste of the quesadilla they were passing around challenged that preconception. Then, a taste of the chicken quesadilla, once-​again, continued to show that the ingredients were fresh and the food made to-​order, with the intent of being authentic Mexican food.
I had the garlic meat tacos, which come with rice and beans. It was a lot of food. I tend to get full quickly, unless I’m eating over a long period of time, so I could not finish my second taco. The flavors were very simple, clean, and purposeful to result in a happy and satisfied palate.
I asked the owner about the quesadilla «on-​hours», which indicate they are only made after 4pm. He said that only applies during the week; and the reason is because they are too busy serving food in those time to create a proper quesadilla on the grill. Another example of their attention to detail — choice to do it right, or not do it at all.
I’m glad to know that this place is here because I’m in this area pretty often for the ease of shopping in the area.

Oxido is easy to describe by comparison to its template: it reminds me a lot of Chipotle. And oxido looks like it could easily scale up to a chain. The cool thing now, why it is better than a chipotle is the food is fresher, prepared on site. That’s particularly noticeable in Oxido’s guacamole, which was fabulous, tastes like it was recently a whole avocado. Oh, and the corn chips which were obviously freshly fried. Yeah, I’m a fan.

This was my first Unilocal Elite event and it was a great introduction! From the sangria to the huge burrito I had, everything was served up abundantly and with high quality. I really like how the restaurant is designed: it’s very modern and has lots of muted colors that are catchy but not too overwhelming. I also really enjoyed hearing the owner’s story of wanting to create fast casual Mexican food with bolder flavors and more of a home-​cooked feel. The team itself is really cool: I really like that there are so many influences from other cuisines (namely Korean) and the owner told me that the chef often plays around with different flavors.
Also a huge fan of the green medium salsa. So sweet and tangy all at once! All around a great event. Glad I became part of the community! :)