Mexicue's Philosophy:
As its name suggests, Mexicue combines the flavors of Mexican cooking with the smokiness of the great American BBQ. A non-traditional combination for sure, but the flavors in their food work beautifully to create a comforting and tastebud-stimulating experience.
Food:
Bo and I were immediately intrigued by their concise but enticing menu of sliders and tacos. We ordered one of each option, both of us selecting the pulled pork slider and two different tacos, including the BBQ beet and the short rib.
Pulled Pork Slider - We were both drawn to this and from a personal perspective, I love me some tender, slow-cooked pork in a smoky bbq sauce. I loved the size of this thing - small but stuffed to the gills with amazing toppings such as pickled red onions, sliced avocado and slightly spicy arbol BBQ sauce. It left a little tingle on your lips, which was just perfect. The only complaint I had was that the pork was a bit on the dry side - I would've loved more sauce next time, but overall it was a solid little mouth popper.
Tacos - I went for the BBQ beet taco, which I thought was imaginative and different. It was a great choice, in my opinion, and I loved the way the earthy, juicy beats enveloped a double dose of fresh flour tortillas. My favorite aspect however, was the spiced goat cheese, which melted into the beets, creating an ooey-gooey combination of earthy goodness.
Bo ordered the oak smoked short rib tacos, which were also very good but pretty messy and globby. Dressed with salsa verde, aged white cheddar and salsa fresca, they packed a mean punch and are not for the faint of heart.
Service and Cost:
Although there was a relatively long line at the Mexicue Truck, orders were expedited efficiently and with precision. Each patron is asked his or her name and then called when their order is ready - picking up their delicious Mexicue treats in a biodegradable container that not only looks attractive, but keeps the food warm.
Prices are very competitive and include:
Tacos - $3 -$4
Food:
Bo and I were immediately intrigued by their concise but enticing menu of sliders and tacos. We ordered one of each option, both of us selecting the pulled pork slider and two different tacos, including the BBQ beet and the short rib.
Pulled Pork Slider - We were both drawn to this and from a personal perspective, I love me some tender, slow-cooked pork in a smoky bbq sauce. I loved the size of this thing - small but stuffed to the gills with amazing toppings such as pickled red onions, sliced avocado and slightly spicy arbol BBQ sauce. It left a little tingle on your lips, which was just perfect. The only complaint I had was that the pork was a bit on the dry side - I would've loved more sauce next time, but overall it was a solid little mouth popper.
Tacos - I went for the BBQ beet taco, which I thought was imaginative and different. It was a great choice, in my opinion, and I loved the way the earthy, juicy beats enveloped a double dose of fresh flour tortillas. My favorite aspect however, was the spiced goat cheese, which melted into the beets, creating an ooey-gooey combination of earthy goodness.
Bo ordered the oak smoked short rib tacos, which were also very good but pretty messy and globby. Dressed with salsa verde, aged white cheddar and salsa fresca, they packed a mean punch and are not for the faint of heart.
Service and Cost:
Although there was a relatively long line at the Mexicue Truck, orders were expedited efficiently and with precision. Each patron is asked his or her name and then called when their order is ready - picking up their delicious Mexicue treats in a biodegradable container that not only looks attractive, but keeps the food warm.
Prices are very competitive and include:
Tacos - $3 -$4
Sliders - $3
Mexicue is currently competing in Food Network's Great Food Truck Race. You can vote for them here.
Mexicue is currently competing in Food Network's Great Food Truck Race. You can vote for them here.
3 Smoky & Spicy Mmmmms
I'm having lunch on 30th ave and just noticed the old balu space has a new shingle for MexiQ.
ReplyDeleteNO WAY!! Take a picture :) I need to see.
ReplyDeleteSimilar name, different owners. The place in Astoria was in the Times restaurant preview: http://www.nytimes.com/2010/09/08/dining/08preview.html?8dpc
ReplyDeleteThanks for this awesome tip Pork!
ReplyDeleteSO up my alley! And coming from Texas, bbq and mexican food are frequently served together as they are two of the region's most beloved cuisines. I hope they do Wall Street area!
ReplyDelete