Teqa, Murray Hill, NYC

January 24, 2014

Having missed their press dinner, Teqa’s PR person invited me to sample the food of the new executive chef Steve Cruz, who offers both modern and traditional Mexican cuisine.

I started with a spicy margarita made with Taneo jalapeño-infused tequila, lime juice and agave. Perfect, as it was not too sweet and had a small kick ($12, also available with a cucumber slush or for $42, by the pitcher).

Worth the trip alone is the lobster guacamole with fresh guac mixed with pico de gallo and huge chunks of lobster marinated in a chipotle, agave aioli ($16), served with fresh chips. Tuna lovers will enjoy “tuna on crack” ($16), a chopped mixture of sushi grade tuna, avocado, cucumber, sriracha, toasted sesame seeds, cilantro oil also with tortilla chips.

Skip the jumbo lump crab cakes ($14) as the breading over-powers the crab. That was the night’s only miss!

We sampled every taco, each on a housemade thick corn tortillas with a different salsa accompaniment. They’re $9 – $10 a pair. There’s pulled pork with a grilled pineapple salsa, chicken tinga with roasted tomato chipotle salsa, braised short rib with roasted corn pico de gallo, mahi mahi (my favorite) with a mango pico de gallo, grilled skirt steak with a roasted tomatoes pico de gallo and  a crispy taco de papa, a potato filled tortilla (think flauta for this one) with roasted tomato salsa crème, fresca cotija cheese. All recommended.

I’d also suggest the fork-tender braised boneless short ribs ($25) in a sweet tamarind BBQ sauce, over a roasted corn puree. Or the four seared sea scallops ($26) with a butternut squash reduction, roasted corn salsa and yucca chips, drizzled with cilantro oil.

The desserts are also good, especially the moist tres leches ($8).

Teqa’s worth the visit – and it won’t break the bank.
- bonnie

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Murray Hill
447 Third Avenue,
New York , NY
(212) 213-3223
Teqa on Urbanspoon

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