MexiBBQ

Astoria restaurant/bar owners Dimitri Paloumbis and Dino Philippou knew they wanted to work together on a new project, but Dimitri, owner of Break, a bar and billiard hall, favors very casual spots while Dino, owner of Cavo, prefers more upscale dining. The pair ultimately found a common denominator in their mutual enjoyment of barbeque and beer. Along with their affinity for the Mexican food of Chef Julieta Ballesteros, whom they both saw battle on Iron Chef America, they knew they had come to a tasty resolution. Why not take the immense popularity of barbecue joints in New York, New Yorkers’ intense love of Mexican cuisine, and add Julieta’s culinary acumen to the mix and create a new breed of Mexican BBQ restaurant. So along with partners John Bortolis and Rick Boutureira comes MexiQ Kitchen & Draught (37-11 30th Ave., Astoria, NY 718.626.0333 www.mexiqny.com), opening September, 2010 featuring American barbecue favorites with a Mexican accent. That’s the kitchen part; the draught part is equally as intense: 48 taps line the back bar, each one holding an artisanal or Mexican beer that will make choosing a libation as intricate as choosing your meal. But the rewards will certainly be worth the thought.

Southerners take their barbecue very seriously indeed. They argue about dry versus wet rub, Tennessee versus Carolina, vinegar and tomatoes versus vinegar and pepper. But barbecue traditions don’t stop at the U.S. border. For barbecue of a deliciously different sort, head even further south, to Mexico, or in this case, Astoria where Chef Julieta Ballesteros’ team is giving rubbing, smoking, mopping, and roasting whole new meanings. The open flame is the oldest cooking method in the world. Every culture does it, and the results are always delicious.

What Mexican meal worth its weight in the salt on a margarita glass doesn’t start with guacamole, but at MexiQ, in addition to the classic preparation one can add Lime Poached Shrimp, Roasted Pork Belly, or Chicken Cracklin'. Cowboy Style Beans, pinto beans cooked in beer, jalapeños, with chorizo, bacon and beef franks, is a campfire treat all gussied up for a night out, and the Fiesta Nachos, 8 layer dip of cheddar, jalapenos, beans, salsa roja, pico de gallo, olives, Mexican cream and guacamole with either Steak, Chorizo, or Chicken, truly is a party on a plate. Fried Chicken gets a Mexican facelift with cornmeal crusting, ancho chile dust, guacamole, salsa valentine and corn tortillas; in true family style one can get a half or whole chicken. Beef and Pork Ribs are taken very seriously, and in honest Mexican fashion are Adobo rubbed, marinated in dark beer and braised in banana leaves. But the meat that all barbecue restaurants seem to be judged by is the Brisket, and at MexiQ it is tequila and oregano braised, smoked in-house, and served with corn tortillas, salsa roja, guacamole, Mexican cream and pickled jalapeno cabbage. Fish has a duo personality at MexiQ as well with Julieta’s specialty Tuna Burrito with avocado, jicama relish, and sesame-pasilla sauce. The peso doesn’t stop there; MexiQ offers a variety of Quesadillas, Salads, Burgers, and other entrees to make each visit unique.

Located on a busy Astoria block, MexiQ pleases the eye as well as the palate with accordion glass doors, wide- planked wood booths and bar, exposed brick and a picnic table for large groups that looks as if it came directly from a Mexican churchyard, bringing an urban look and feel to a Mexican cantina. And let’s not forget those 48 taps standing at attención like good soldiers just waiting to be poured, and the temperature controlled tequila dispenser which will pour shots at a perfect 32º. MexiQ gives this neighborhood a new culinary attraction from two prolific neighborhood restaurateurs.