MexiQ: Barbecue, Mexican-Style

Continuing on our restaurant tour of Astoria, my sister and I ventured not too far from Sugar Freak to MexiQ, a Mexican barbecue joint located on 30th avenue amongst a slew of popular restaurants in the area. I had passed by MexiQ a few times before moving from the area but did not make it to the restaurant until a few weeks ago.

Taking advantage of MexiQ’s weekday happy hour deal ($3 1/2 liter beers and $5 margaritas), I indulged in a classic margarita before my sister and I decided to start with guacamole topped with crispy pork followed by two types of tacos — carnitas and BBQ brisket — with jalapeno goat cheese cornbread on the side. But first we were served two crispy tortillas with salsa. The salsa was spicy, spicier than I thought it would be. I enjoyed it a lot and found it a great way to kick off the meal.

Tortillas with Salsa

As for the classic margarita…eh. I have to say, it was not my favorite margarita. I have had better. It started out okay but as I continued drinking, something about it became a bit too tart for my liking. They also had flavored margaritas that were not a part of the happy hour special. Perhaps those are worth the extra money?

Classic Margarita

Now on to the guacamole. I don’t know who thought it was a good idea to put crispy pork on top of guacamole but to that person I say, “thank you” for your genius contribution to MexiQ and society in general. Actually, a friend and I thought of something similar a few years ago when we decided to add pieces of bacon to our homemade guacamole. This MexiQ concoction was along the same lines, but better. The pork was so crispy and crunchy and salty but it didn’t overwhelm the guacamole. In fact, I thought it made the guacamole better. It’s a relationship that I hope lasts forever.

Guacamole with Crispy Pork and Tortilla Chips

Next came our two tacos and cornbread. The carnitas — citrus braised smoked pork with salsa verde, onions, cilantro and pico de gallo — and the BBQ brisket — smoked brisket with onions, cilantro and spicy cream corn — were both really filling. More filling than I thought they would be. With so much meat, it would be easy for these tacos to be dry and tasteless but they were full of flavor, juicy and a unique take on your average taco. I also really loved the spicy cream corn. An interesting and delicious side that I wish had come in something bigger than a shot glass. And the cornbread…ohhh, the jalapeno goat cheese cornbread…who thought of this? Was this the same person who thought of the crispy pork guacamole? Another genius idea, I tell you. In fact, I frequently have to fight the urge to return to MexiQ to order a month’s supply of the cornbread to take home with me. It was THAT good.

Carnita Tacos with Pico de Gallo

BBQ Brisket Tacos with Spicy Cream Corn

Jalapeno Goat Cheese Cornbread

I had never thought of barbecue and Mexican food as a fruitful union but I think it’s safe to say it is. So progressive, that MexiQ is.

Rating: Love

mexiqny.com/

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