TASTE TEST JAVELINA

Javelina-Dining-Room

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. 

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AVOCADO TACOS 

Fried avocado, black beans, pico de gallo, cheese, and lettuce. 

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LAMB ENCHILADAS 

Two corn tortillas stacked with layers of lamb cooked barbacoa-style with red chile sauce, cheese, and onions. 

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STEAK FAJITAS

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. 

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THE PRICKLY PAIR MARGARITA

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FROM THE KITCHEN

RECIPES FROM HEAD CHEF RICHARD CARUSO

 

THE GUACAMOLE

 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.