Union Square’s buzzy cantina brings out the best of the border with its Mexican-BBQ fusion cuisine.
Photos by Olivia Cohen
Having just opening their doors a mere two months ago, Javelina has definitely brought the heat of Texas to New York City. At 1 PM on a Wednesday, their location just east of Union Square is bustling with amateur foodies and office escapists, and there’s no surprise why… Fusing classic Texan barbeque techniques and traditional Mexican cuisine, Javelina offers a new, irresistible flavor of comfort food—a decidedly modern update to cantina dining.
Our Editor in Chief tried out the new Tex-Mex sensation and spilled on her favorite dishes—plus, recipes from head chef Richard Caruso for a note-perfect salsa and flavorful guacamole.
THE "BOB ARMSTRONG"
Your choice of traditional or white queso with guacamole, ground beef, pico de gallo, and sour cream.
Fried avocado, black beans, pico de gallo, cheese, and lettuce.
Two corn tortillas stacked with layers of lamb cooked barbacoa-style with red chile sauce, cheese, and onions.
Served on a sizzling comal with onions, red, green, and poblano peppers. Sides include guacamole, pico de gallo, sour cream, jalapeno relish, jalapeno ranch, rice, beans, and house-made flour tortillas.
THE PRICKLY PAIR MARGARITA
FROM THE KITCHEN
RECIPES FROM HEAD CHEF RICHARD CARUSO
2 ripe avocados
2 tbsp diced plum tomato
2 tbsp diced white onion
1/2/tsp chopped jalapeño
2 tbsp chopped cilantro
Salt to taste
Remove the flesh from the avocado with a spoon and place in a bowl. Add the remaining ingredients (minus the salt!) and mix together well. Add salt to taste. Serve with warm yellow corn tortilla chips.
THE TABLE SALSA
6 plum tomatoes (roasted and peeled)
1 jalapeno chili (roasted with seeds) finely chopped
1 small white onion (roasted and diced)
1 clove of garlic (roasted and diced)
1 to 2 tbsp white vinegar
Salt to taste
In a food processor, mix all ingredients and pulse until your desired consistency. If you don’t have a food processor, mix all the ingredients together in a large bowl and crush with a wooden spoon until chunky. Serve with warm yellow corn tortilla chips.
Still hungry? For more bites, check out our menu of Madison Square Eats.