Sure, Teqa Still Does a Mean Taco, But There’s So Much More You’ll Want to Try (All Food Photos By Anne Raso)
It’s a fact that Foodies can get Fickle Fast. Even restaurants that have laser-like focus on a successful culinary groove may need to change things up in the kitchen sooner than anticipated. On a review visit to traditional Mexican eatery Teqa back in the late summer of 2011, this self-proclaimed ‘Taqueria & Tequileria’ was savoring its position as a hip newcomer and was all about promoting a ‘Tacos and Tequila’ vibe that would attract a fresh crowd to its Murray Hill neighborhood. But it wasn’t long before anyone with a Mexican food hankering could find Tacos and Tequila every few blocks. It was clearly time for a re-think, as Teqa came under new ownership, bringing in a new Chef, 28-year-old Steven Cruz (a private catering expert also formerly of the Lower East Side’s Orchard House).
Earlier this month, we were part of a large group of bloggers and journalists invited to dine at Teqa, meet Chef Cruz and sample many of his new dishes for ourselves. And while the menu has been revamped (think now of Teqa as a culinary equivalent alternative to Dos Caminos for when you’d rather not drop $100 on dinner and drinks), Teqa still feels comfortable and familiar. The cocktail menu still includes a full page, triple column listing of specialty tequilas offered behind the bar; and yes, Teqa’s cozy yet modern dining room still flaunts that amazing Tequila Bottle Chandelier by designer Johnny Swing. Here’s a walk through some of our favorite new items!
Our dinner kicked off with potent cocktails and a “family style” service of many of Teqa’s new featured appetizers, so everyone got a chance to try many things. The Avocado Ensalada (pictured above, $12) is a refreshing mix of carrots, frisee, cucumber, hearts of palm and chives dressed with a pleasantly sweet cilantro lime vinaigrette and, of course, a generous portion of rich ripe avocado.
The Chips & Dips ($15) deliver three varieties of Salsa, plus freshly-made Guacamole to be scooped up by both quick fried plantain and house-made tortilla chips, which is a nice take on a traditional antojito!
Another sure to please starter is the Guava Chicken Wings ($10) — a generous portion of tender chicken drumettes grilled in a Guava BBQ Sauce with cilantro chimichurri dipping sauce on the side. Finger lickin’ good!
We also really enjoyed the Crispy Calamari ($12.00), which is lightly cornmeal crusted and served almost like a salad tossed with crisp Nappa Cabbage and a Chipotle Agave Aoili. Honestly, this is the best Calamari appetizer we’ve had in any NYC restaurant, ever. Tuna crudo lovers will absolutely want to try the Tuna on Crack ($16.00): Sushi Grade Tuna, avocado, cucumber, Sriracha, toasted sesame seeds and chive cilantro oil served with tortilla chips! Delicious!
The night’s superstar entrée selection proved to be the Boneless Short Rib ($25) one of Chef Cruz’s specialties. Preparation begins on this truly outstanding dish when Cruz arrives at the restaurant at 10 AM to begin braising the ribs for a total of seven hours. Tamarind BBQ Sauce adds flavor before and the dish is served simply over a roasted corn puree and topped with cilantro oil. Even though this is just one rib, it is a huge portion and the meat is so tender and lean it would fall off the bone if it was not already boneless! High Fives all around on this one.
Meat lovers should also check out the ample Grilled Skirt Steak ($28), marinated in chipotle adobe for 14 hours, then grilled to order and served with grilled scallions, yucca fries and chimichurri sauce.
Stand out desserts include a plate of traditional Mexican Churros (yummy donut sticks, $6) which arrived to the table crispy and hot from the fryer, dusted with cinnamon sugar and served with both dulce de leche and chocolate tequila sauces for dipping.
Another of Cruz’s new additions to the Teqa menu is the Crema De Chocolata ($8), a divine milk chocolate pudding which was light and luxurious but more substantial than a mousse. Just a dollop of whipped cream kicked it up a notch to sheer perfection. Cruz confessed that he adds a splash of tequila to all of his desserts!
Teqa is open late most nights and has what looks like a fantastic Brunch on the weekends that we are looking forward to checking out. Thanks to Teqa and Chef Cruz for hosting such a fun and delicious dinner!
Teqa is located at 443 Third Avenue (near 30th Street). Hours are Sunday and Monday 4:00 – 10:00 PM, Tuesday and Wednesday 4:00 PM – Midnight, and Thursday to Saturday 4:00 PM to 2:00 AM Brunch is served Saturday and Sunday starting at 11:00 AM to 4:00 PM. Phone 212)213-3223 for reservations or visit their website at Teqa Dot Com for menus and information on special events.