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Tex-Mex? Yes. Tusc-Mex? OK, we’re listening. That’s what you get when a husband-and-wife chef team (she’s Tuscan, he’s Mexican) mix the best of their respective culinary backgrounds at this East Village fusion spot. “I’m from Tuscany, and I don’t like overcooked meat,” says Maristella Innocenti, who met hubby Esteban Molina when they were both chefs at I Coppi. “I like my steak medium-rare. In Mexican tradition, medium-rare doesn’t exist!” she laughs. The result: intriguing dishes like taco alla Fiorentina, which come stuffed with—yes—medium-rare filet mignon, Grana Padano cheese and arugula; and homemade desserts like gelato made with like Mexican chocolate and jalapeno. The eclectic restaurant—bright pink walls, dark mahogany wood, chandeliers—is named after the couple’s other Tusc-Mex production: their 4-year-old daughter. 

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East Village restaurants, Italian restaurants, Mexican restaurants