MexiQ Kitchen & Draught in Astoria

November 11, 2011 2:48:47 PM PST
MexiQ Kitchen & Draught combines the love of Mexican cuisine and barbeque favorites.

It's the result of wanting to give friends and neighbors something different in Astoria, Queens.

The restaurant also has 48 taps lining the back bar, each one holding an artisanal style beer that has been chosen specifically and constantly rotated to match the food.

Learn more at



3-5 lbs beef brisket
2 tablespoons kosher salt
2 tablespoons black peppercorns
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
5 garlic cloves, smashed
5 bay leaves
½ bunch fresh thyme
1-2 bunches fresh oregano
1 tablespoon liquid smoke (optional)
½ cup tequila
Chicken stock to cover

In large pan place brisket in single layer, cut if necessary. Add remaining ingredients. It is very important to completely cover the brisket with liquid.

Cover pan with foil and bake at 350 for 5-6 hours. Brisket will be done when tender enough to pull apart with little pressure from tongs.

Remove from oven and cool in braising liquid for 1 hour. After 1 hour remove from pan and serve, or cool completely before storing.

To serve, either shred or slice and heat in BBQ sauce.


¼ cup vegetable oil
5 garlic cloves, minced
1 small white onion, small dice
2 28oz cans whole peeled tomatoes
¾ cup molasses
½ cup lime juice
½ cup Tobasco sauce
¼ cup Worcestershire sauce
1 cup cider vinegar
½ teaspoon cumin
½ teaspoon black pepper
1 tablespoon kosher salt

In a large sauce pan heat the oil over medium heat. Add garlic and onions and sauté until translucent and aromatic.

Add remaining ingredients and simmer for 10 minutes to fully incorporate flavors. Cool slightly, transfer to a blender and processes until smooth. Check and adjust seasonings as needed.