Chef Julian Medina opens Kuxé in Greenwich Village

March 2, 2021, 6:31.50 pm ET  


Photo: Chef Julian Medina                                                                                       

Chef Julian Medina and Restaurateur Louis Skibar is opening Kuxé, an authentic Mexican restaurant celebrating the roots and dishes of the team behind it. “If the last year has taught us anything, it’s that we truly are all in this together, and that we need to rely on one another to move forward,” said Medina and Skibar.  In turn, the menu celebrates community, family, comfort and tradition, allowing for the chefs to embrace their history with flavorful dishes, while sharing their personal stories. 

At Kuxé, diners can expect tacos like Taco de Birria: braised beef in red chiles, melted chihuahua cheese, onion, cilantro & salsa verde and of course a cup of consome; Taco de Coliflor “Cochinita” with cauliflower marinated Cochinita style, steamed in banana leaves, hazelnut salsa macha, and habanero-red onions. Main dishes include Mole de Caderas, steamed lamb shank marinated in chiles, guaje seeds & seasonal vegetables, and served with Mexican rice and Pipian Rojo, pumpkin seeds, chile guajillo and tomato sauce with choice of tender pork, chicken or seasonal vegetables. Other dishes include Costillas de Puero en Salsa Verde, braised pork ribs in tomatillo salsa, verdolagas, potatoes, frijoles puercos & Mexican rice and Mone de Pescado, steamed Chatham cod in banana leaf, sweet plantains, tomato, and Fresno chiles.   

Sit back with coctktails like Oaxacan Sunsets made with Mezcal, St Germain, guanabana, coconut water, lime and coconut foam, and La Dasy: Sotol with aperol, prickly pear, lime and agave, in addition to a variety of margarita offerings, as well as beer and wine. 

The new eatery features homemade recipes using both traditional and modern techniques, and makes its own “masa” from corn sourced directly from Oaxaca, Mexico.  A molino, the traditional corn grinder is used, as well as nixtamalization, an ancient process of steeping corn in alkaline water, cooking it, and grinding it into flour which is then used to make tortillas, quesadillas, tacos, memeles, tetelas and tlayudas. 

In a time of chaos and uncertainty, the familiar always offers some relief. Embodying the spirit of the well known Spanish phrase “Mi Casa es Su Casa,” Skibar and Medina hope to provide a sense of comfort to both their employees and patrons with the opening of Kuxé.  As such, Kuxé is meant to reflect habitability, organicity, and the warmth of a home full of childhood memories and dreams, some of which may be related to the cuisine, but all of course, which are intended to make you feel part of a family.

Kuxé is located at 205 Thompson St, New York, NY  (212) 420-0600  Watch for the official opening on March 10th. 

 

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