Teqa: Change is Very Good

Change is Very Good

Even the chips come with three salsas.

Change can be good. And in the case of Murray Hill’s Teqa restaurant, change is really, really good.

The menu has gone from traditional Mexican to modern Mexican cuisine, executive chef, Steve Cruz told us. “My inspiration to change TEQA's classic Mexican cuisine into a more modern approach comes from my background of Central and South America. Influenced by my grandmother and mother, I wanted to pay respect with old-school techniques with a modern twist,” Cruz told The Daily Meal. “This new menu has more of a variety of antojitos (appetizers) which are great for sharing.  The seven-hour braised boneless short rib with roasted corn aji Amarillo puree with a Tamarindo BBQ sauce and crispy shallots has a great  balance of favors and textures, which makes it my favorite on the menu.”

The appetizer menu also boasts a variety of unique dishes like the lobster guacamole and the ‘tuna on crack’ made with tuna, avocado, cucumber, and tortilla chips mixed with Sriracha sauce. Diners can also mix and match tacos for either appetizers or for a main course. Tacos come with corn tortillas and showcase a BBQ braised short rib, carne asada and chicken mole, among other variations. For main courses, the new menu offers a mahi mahi dish that’s pan seared served with chilis, sweet peppers, cilantro and yellow rice.

The cocktail list has also been revamped just in time for the restaurant’s new ladies night on Wednesday evenings that features creative cocktails showcasing different types of spirits, namely tequila. Two standouts are the leyenda, made with El Major blanco tequila, St. Germain, Cointreau, and smashed ginger, lime and white cranberry, as well as the hibiscus and rose margarita.

Check out the new full menu here.

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