Mexicue

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Mexicue Kitchen and Bar opens their new location at The NoMad this week, and we’re pumped to try their GF options! They are serving a delicious blend of Mexican & BBQ, and plenty of the recipes can be recreated in your own home! Here are recipes for a few of the best NOBREAD approved dishes, so you can make them in your kitchen!

Arugula & Avocado Salad

Mexicue Kitchen & Bar_Arugula Avocado Salad_Alex Stein

Chef/Partner Thomas Kelly

  • 4 cups arugula
  • 3 fl oz citrus vinaigrette (recipe below)
  • 2 fl oz manchego, grated
  • 2 fl oz corn salsa
  • 2 fl oz pepitas
  • ¼ avocado, thinly sliced
  • 2 fl oz sliced mango
  • 3 thinly sliced watermelon radishes
  • .5 oz cotija (light sprinkle)
  • light sprinkle mint, julienned

Citrus Vinaigrette

  • 1 teaspoon cilantro
  • ½ teaspoon chopped garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • ½ cup Distilled White Vinegar
  • ½ teaspoon orange extract
  • 1 teaspoon kosher salt
  • ½ teaspoon Dijon
  • ¼ teaspoon Cayenne Pepper
  • 1 cup oil
  1. Puree all ingredients except oil in blender.
  2. Slowly drizzle in oil to emulsify.
  3. Taste for salt.

Grilled Shrimp Tostada

Chef/Partner Thomas Kelly

Yield: 6 servings

Mexicue Kitchen & Bar_Grilled Shrimp Tostada_Alex Stein_resized

Ingredients:

  • 36 large shrimps, peeled and butterflied
  • 1/3 cup Cajun rub (store-bought)
  • 6 5” corn tostada shells (store-bought)
  • 1.5 cups canned black beans, pureed
  • 2 cups arugula
  • 1.5 cups Chipotle mayo (store-bought)
  • 2 cups corn salsa (store-bought)

Directions:

  1. Toss shrimp in Cajun rub
  2. Grill over high heat until cooked through
  3. Warm tostada shells in oven for a couple minutes
  4. Spread each tostada shell with a thick layer of pureed black beans.
  5. Then layer arugula, 6 shrimps per tostado, chipotle mayo and top with corn salsa.

Mexican Street Corn

Chef/Partner Thomas Kelly

Yield: 6 servings

Mexicue Kitchen & Bar_Mexican Street Corn_Alex Stein_resized (1)

Ingredients:

  • 6 ears of corn on the cob, husked
  • 6 tablespoons unsalted butter, softened
  • 6 teaspoons sea salt
  • 1 1/3 cups chipotle mayo
  • 1 cup finely grated cotija cheese
  • 1 tablespoon chipotle powder
  • 6 lime wedges

Directions:

  1. Brush corn with butter, sprinkle with salt and wrap tightly in foil.
  2. Grill over medium heat for 15 to 20 minutes, turning every 5 minutes or so.
  3. Unwrap corn and brush liberally with chipotle mayo.
  4. Coat generously with cotija and chili powder.
  5. Serve with a lime wedge and cold beer.

 

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