Gran Electrica is an authentic Mexican restaurant in the heart of DUMBO. Together, owners Tamer Hamawi, Elise Rosenberg, and Emelie Kihlstrom, offer an authentic and market-driven Mexican menu inspired by travels abroad, particularly traditional Mexican street fare. Creating a new take on regionally-influenced Mexican cuisine, the menu aims to showcase a diversity of dishes from across the country.
Gran Electrica’s emphasis on keeping our menu rooted in authentic Mexican cooking and techniques is expressed through items like fresh hand-pressed tortillas crafted with heirloom corn, house-made crema and queso fresco, as well as spicy chorizo made on site.
The beverage program incorporates Mexican flavors with seasonal ingredients, and cocktails geaturing tequila and mezcal by small-batch and artisan distillers.
For more information on our food and drink, check out our menu.
With a respectful nod to Mexico, Gran Electrica boasts artful touches celebrating the vibrancy of Mexican art and painting. Inspired by famous Mexican artist Jose Guadalupe Posada, carefully designed wallpaper includes classic Day of the Dead themes with a quirky twist – set in the Brooklyn landscape. Embracing the surrounding neighborhood, Gran Electrica also offers a large outdoor area directly under the Brooklyn Bridge for dining or casual drinks.
CHEF PAOLO PERALTA
Chef Paolo Peralta grew up in Cuernavaca, the largest city of the state of Morelos, just two hours south of Mexico City. Ironically, Paolo was raised in a family that didn’t often cook. His dad, a professional footballer, had only one rule for Paolo and his two brothers, “play a sport and stay out of trouble”. However, Paolo’s grandmother and aunt both were fantastic cooks and heavily influenced his upbringing. After moving to New York City to cook, Paolo spent years training in traditional Italian and French kitchens, before deciding to return to his Mexican roots, training under Danny Mena at Hecho en Dumbo and Richard Shandoval at Maya. In 2014, Paolo joined the team at Gran Electrica as soon as he “saw the lady pressing tortillas in the kitchen.” Chef Paolo draws inspiration from his childhood memories, of his grandmother and aunt, and the local foods he grew up with, to build his menu driven by seasonal and local ingredients, while also utilizing traditional Mexican ingredients.