Meet MexiBBQ: The Mexican/Barbecue Fusion Restaurant That’s Heating Up NYC

MexiBBQ Restaurant, Upper East Side NYC

Anytime there’s a new Mexican fusion restaurant in town, we’re in. So naturally, we had to pay a visit to MexiBBQ — the new Upper East Side, NY spot by the same owners as it’s Astoria sister. The casual-meets-cool venue merges authentic Mexican flavors with classic barbecue favorites for a menu that’s both unique and seriously delicioso.

Highlights from Executive Chef Jonathan VanSleet include: Lobster Cakes with a Mango Lime Crema, Devil Corn Quesdillas with Corn, Mushrooms, Huitlacoche, topped with Pico de Gallo and Salsa, Smoky BBQ Brisket Tacos, Tres Leches (soaked in three milks might we add), and one really really good Passion Fruit Jalapeno Margarita. Did we mention they also have over 40 tequilas, 48 beers on tap, and an impressive selection of Mezcals?

In addition to the regular menu, the restaurant also features crazy good brunch items (holla, jalapeño goat cheese cornbread) and a happy hour special of half price pints, $5 margs, and $5 and under food offerings. Si, MexiBBQ is taking things to the next level.

Two recipes to try:

Serves 3-4 people


  • 2 T vegetable oil
  • 1 large yellow onion, medium dice
  • 1 red bell pepper, medium dice
  • 1 poblano pepper, medium dice
  • 2 jalapeños, small dice (optional, if you like it spicy)
  • 6-8 button mushrooms, sliced
  • 4 garlic cloves, minced
  • 4 cups frozen huitlacoche
  • 1 cup fresh corn
  • 1 lb. grated gruyere cheese (or any Swiss)


In a large pot heat the vegetable oil over medium heat. Add onions, peppers, jalapeños, mushrooms and garlic. Sauté until vegetables are tender and translucent. Then add the huitlacoche and corn. Continue to simmer for 8-10 minutes to allow all the flavors to combine. Remove from heat, drain any excess liquid and cool slightly. Stuff into flour or whole wheat tortillas with some shredded cheese. Toast in a hot pan with butter for a crispy crust. Served with your favorite salsas and sour cream.



  • 1 ½ oz. 100% Agave tequila
  • 1 oz. passion fruit puree
  • 1 oz. fresh lime juice
  • 1 slice Jalapeño
  • 1 tsp. paprika
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • ½ tsp. cayenne pepper 


Combine paprika, cinnamon, salt and cayenne pepper and put onto a flat plate. Wet the rim of a tall glass with a lime wedge. Coat the rim of the glass with the spice mix. Muddle the Jalapeño slice and add the tequila, passion fruit puree, lime juice and ice. Shake and strain into the glass with fresh ice.