Sunday, February 10, 2013

A Delicious Culinary Culture Shock: American BBQ paired with Mexican Spice

The NYPL celebrates the history of NYC lunches with their exhibit Lunch Hour NYC. In front of the building, we're offering up some modern lunch history by bringing exciting lunch options to the Fifth Avenue Terrace. Isabelle has graciously agreed to eat her way through the Food Trucks on Fifth. Over the next month, she'll give you a full picture of the array of cuisines in store at the rotating truck schedule.



Where I come from, Mexican food is considered as quite exotic (we probably have maximum one Mexican restaurant in all of Luxembourg). So you can only imagine how exotic Mexican food mixed with American BBQ flavors tastes to me! If the idea of such a culinary mix makes you long for it, check out Mexicue, positioned every Monday from 11 am to 3 pm in front of the Public Library at Bryant Park for Food Trucks on Fifth.


Mexicue was founded by a couple Brooklynites with a special affection for mixing the spicy flavors of Mexico and the smokiness that barbecue has to offer. There are a variety of choices for you at Mexicue and you will be able to design your personal perfect lunch; you can go with a rice bowl, a salad bowl, a burrito, 3 tacos or 3 sliders that you can then pair with the filler of your choice. Between  brisket, BBQ chicken, BBQ beef, pulled pork or different types of beans, you will feel like a child in the candy store. Your composition will then be topped with a choice of slaw, BBQ crispy strips, jalapenos, pickled red onions or cheese. Finally, you can add a sauce if you desire (Bama BBQ is my personal favorite!).


Today I tried a sampler of rice bowl, taco and sliders. Let’s start with the brown rice bowl topped with black beans, jalapeno peppers and a creamy chipotle dressing. The soft beans and the lightly crunchy rice mix amazingly with their complementary textures and the spiciness of the jalapenos gives the dish an extra kick to it.


To continue, I had a succulent BBQ pinto bean slider. Pinto beans, rather than black beans, are usually used for refried dishes. This slider made me truly recognize the fusion of American BBQ flavors and Mexican cuisine. The beans, almost reduced to a mash like consistency, were cooked in a creamy and sweet dark brown BBQ sauce. They were served on a golden-colored baby potato roll, that almost reminds me a little of French brioche. The spicy sauce on top of this creation, completed the overall sweetness of the dish.


Finally I tried the black bean soft shell tacos. The bean filling was very similar to the one that  I had as a topping of  the rice bowl, but if you prefer a lighter snack, then definitely go with a couple tacos instead.
Meat-eaters, don’t worry, the pulled pork and BBQ chicken both look and smell amazing. The only thing I did not have a chance to try, was the guacamole. A good reason to go back…


Food Trucks on Fifth Schedule
Weekdays, 11am-3pm

Monday: Mexicue
   
Tuesday: Milk Truck

Wednesday: Nuchas

Thursday: Chinese Mirch

Friday: Souvlaki GR

By Isabelle Steichen

1 comment:

  1. Hi
    it looks yummy to see these variety of items..i could feel the taste on seeing the post itself..thanks for sharing and could find how is your culture..love it..
    revista de arte contemporáneo

    ReplyDelete