Here at delivery.com HQ, we get to try a lot of great restaurants. New York, after all, is the city that never sleeps — because it’s too busy eating. But when we hear our friends in Chicago talk about anything the way they talk about Mixteco Grill, we start to get some serious food envy.
We figured we had to find out what all the fuss was about, so we got in touch with Mixteco’s founder, Osvaldo Garcia, to find out more about the Mexican sensation that’s rocking Cubs Nation. Now we just hope we can talk him into delivering to Midtown Manhattan…
delivery.com: Can you tell us a bit about your background?
Osvaldo: I have 30 years of experience working in the kitchen, mostly in Mexican cuisine, which is recognized by UNESCO as an Intangible Cultural Heritage of Humanity. I also spent time working at what’s widely considered one of the best Mexican restaurants in the U.S., Frontera Grill. That’s where I truly realized my passion for food. After that, I took the opportunity to open my own restaurant and named it Mixteco Grill.
dcom: Why that name?
O: It was very important to me to find an easy but meaningful name. Mixteco is a region in Oaxaca, and also the ethnic group from that region. In my opinion, Oaxaca has the most delicious food in all of Mexico — it’s 100% authentic because it really has no outside cuisine influences.
dcom: How long have you been in business? Can you tell us about the process of opening the restaurant?
O: We had our grand opening in May of 2008. Back then we only had a front dining room, but Mixteco Grill was such a hit that six months later we remodeled and opened the back dining room. We also decorated with cool, colorful art from local artists. Also, when we started we were only BYOB. People seem to like that, so I’ve kept the policy, but we also offer margarita mixers.
dcom: What about the menu-making process?
O: That was definitely the biggest and most important challenge because I wanted it to be perfect. My goal was to create a small, simple menu, but one that could still cater to everyone. The reasoning behind having a small menu is that you want everything to be fresh. So we handpicked our produce and prepped every day. I wanted all the meats to be grilled in a wood-fire grill for that unique, smokey taste.
dcom: Does anything stand out as your absolute favorite?
O: My favorite entree would have to be our house specialty, Borrego en Mole Negro. It’s a rack of lamb that we grill to perfection in our wood-fire grill and serve in a Oaxacan black mole. This complex mole is made with over 26 ingredients: herbs, nuts, chocolate and spices that all impart their color and create the perfect balance.
dcom: That sounds… amazing. Any special plans for the future?
O: We plan to open a patio for next summer. We’re just really proud to be part of this community and I look forward to continuing to cook for our guests, neighbors, and industry friends for a long time to come.
Have you had a chance to get a taste of Mixteco yet? Make us feel really left out in the comments!
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