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So, the restaurant group and chef that I work for would be considered small by all means. But we have been consulting on several places and are now going to open a few more of our own projects. Having worked with this chef for several years, I pitched a concept to him a while back, and recently plans have been finalized to make that concept a reality! No way. I will be named chef, and concept developer, and will own an equity share in the restaurant as well as the intellectual property should we be able to brand this concept and open more in the future. This is such a HUGE opportunity for me and my cooking. Im so freaking excited.
The restaurant will be called Cabrito, and will feature the foods of, where else? Mexico and the SW. My dream.
I'm throwing a copy of our first menu draft up here for everyone to see. Ive got SO MUCH work to do I dont know what to do with myself, so if y'all dont see much of me, you know were I'm at. So if you make it t NYC, come see me at Cabrito. Theres a huge bar area, and we will have tons of tequilas and mezcals. We are hiring a serious cocktail guy to feature fresh juices and drinks that work around tequila. We'll have delicious Mexican beers, and to keep the edge that we've been known for in some of our other projects, the environment will be hip, loud and rock and roll. Hope to see some of you soon!
heres the menu so far:
Cabrito
Cemitas/Tacos/Huaraches:
Housemade Chorizo
Pollo Milanesa
Al Carbon
Cecinas
Lengua y Tomatillo
Ensenada-Style Fish
Pork Belly
Pickled Radish and Avocado
Carne Enchilada
Huitlacoche
Plates: (served with warm flour torillas)
Braised Chicharrones Served in a spicy tomato broth
Carnitas Urupan chopped and served by the lb.
Heritage Pork Green Chili Slow Cooked Shoulder, pulled and served with Roasted Hatch Green Chilies
Red Chili Beef Rib Braised Beef Ribs in Chili Roja
Cabrito Sour Orange, garlic, and chili rubbed. Slow roasted in banana leaf, served chopped with Salsa Borracha
Whole Steamed Snapper Wrapped in Hoja Santa, served with a cilantro, chili, garlic salsa fresca
Enchiladas:
Queso Chihuahua with red chili
Tomatillo braised chicken
Sides:
Classic Mexican Rice
Black Beans, slow cooked with lard and Epazote
Soupy Beans
Frijoles Refritos
Chopped Egg Salad - shaved radish, red onion, tender purslane, chili and lime
Sauteed Lambs Quarter pinto beans, chorizo oil
House made Salsas: Roasted Tomato, Tomatillo, Vinegared Chipotle, and Pico de Gallo
Desserts:
Churros y Chocolate
Housemade Flan
Bunelos
Sorbets: Mexican Cinnamon, Coconut, tres leches, caramelized goats milk
BRUNCH:
Pozole Pork and Hominy Stew
Chilaquiles
Migas
Slow Poched Eggs in Tomato Chili Broth
Chorizo and Egg Taco/Burrito
Potato and Egg Taco/Burrito
All Tacos and Tortas
Chicharrones w/ fried Eggs
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Its not too sophisticated, and I LOVE chimichangas. Im just trying to make soulful, traditional mexican food (chimis are an american creation) but elevate the technique in which its prepared. Street food brought up a notch, esentially. Mexican food is all about tradition, most great, some not so in my opinion. Im not trying to create some new cuisine or new fangled version of mexican food. Im trying to perfect my cooking of classic mexican food.
P.M. me for additional info. I actually need to keep locations and stuff a bit under wraps for the time being. We are taking over a failing space, and Im not sure of the ramifications of that... Looks like we are scheduling our opening party for..... May 5th! Surprise! The great part is, thats 5 weks away, and I still have two weeks left at my current consulting gig. That gives me three weeks to get everything together. Seriously, I'm crapping in my pants.
__________________
I.D. badges are long overdue. Security in this office park is a joke. Last year, I came to work with my spud gun in a duffel bag. I sat at my desk all day, with a rifle that shoots potatoes at 60 pounds per square inch. Can you imagine if I was deranged? - Dwight K. Schrute
__________________ "You can never give up because quitting is not an option. No matter how dark it is or how weak you get, until you take that last breath, you must fight." Wayman Tisdale
Have fun man, even though you won't because you will be working your butt off. Take pictures of your wife and kid now so that you can remember what they look like. I've been in on the opening of a new restaurant before as the Saucier and I never went home. As the Chef you will become very intimate with Red Bull.
All that said, after opening night and seeing that place full and bumping you will be one of the happiest men on the planet. Good luck, bro.
__________________ "I carry a gun because a cop is too heavy".
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