DIY Tex Mex at Óxido

DIY Tex Mex at Óxido

It’s always great when a new restaurant opens in my ‘hood—specifically, my work neighborhood. Óxido is one of the latest restaurants to open up shop in the Flatiron District and those with an affinity for Mexican food can now get their fix at this colorful restaurant—the brainchild of Jesse Perez, a James Beard-recognized chef and owner of Arcade restaurant in San Antonio, Texas; Daihwan Choi, the mastermind behind Pinkberry; and Shmilly Gruenstein, an entrepreneur involved in funding and serving as an advisor to public and private companies.

A wide variety of chili peppers, fresh produce, naturally raised meats and rich spices are used at this Southwest-influenced restaurant, where foodies can choose from one of five “mains” as the foundation for their burrito, bowl or taco, including: New Mexican Beef Curry, a beef stew with dried chiles; Chicken Poblano, sweet and spiced grilled chicken with Ancho peppers; Chile Lime Pork Carnitas infused with salt and lime and shredded with Mexican oregano and red chile; and the Red Chile Mushrooms (an animal-friendly option).

Folks can build their meal by adding layers of toppings such as Comino Rice, Charro Pinto Beans or Sweet Corn Relish. The list of sauces includes Chile de Arbol, with toasted spices, smoked chiles, and a hint of sweetness; Suiza, a creamy green sauce with crema, tomatillos, jalapeño and Óxido seasoning; and Fire Roasted Tomato Salsa, a rustic grilled salsa.

For more on Óxido, click here.

 

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