Danny Mena is one of New York City’s top Mexican chefs, acclaimed by such publications as Vanity Fair, Los Angeles Times, The New York Times, Rolling Stone – and Mexican media as well – for the traditional Mexican food he serves at Hecho en Dumbo.
After forgoing an engineering career for culinary school and stints at restaurants Blue Hill and The Modern, Mena started Hecho En Dumbo as a small three-day-a-week offering in a friend’s Brooklyn bar in 2007. Quickly outgrowing that space, he and Smith opened the current Manhattan location in 2010.
Hecho en Dumbo reflects Mena’s love for his hometown of Mexico City and seeks to replicate his favorite traditional and contemporary dishes from home with the best seasonal and locally sourced ingredients available.
Hecho en Dumbo opened five years ago in NYC’s East Village and has earned a Michelin Bib Gourmand every year.