Brooklyn’s Most Craveable Wood-Fired Mexican Food || Eat Seeker: Oxomoco

Brooklyn’s Most Craveable Wood-Fired Mexican Food || Eat Seeker: Oxomoco


– What makes the wood
fire flavor so unique is the smokiness, I think that
smokiness sort of embeds a really rich earthiness that is ancient. Mexican ingredients almost
have a smokiness to them with the dried chiles that
take on that smoky flavor so we’re just sort of creating
food that’s just craveable. I think a big thing
with craveability for me is a little bit of heat,
a little bit of spice, and that’s where we
always try to make sure that we’re rounding out those flavor
profiles with the wood fire. Creates salivation and makes
things a little more delicious, in my opinion. Mexico is the first
country I went abroad to and I’ve continued to travel all throughout the country in my time. Picking up little things here and there. I went to Oaxaca as a
little bit of a food tour. I was exposed to the Central
Market in Oaxaca City and there’s one section of
that market where it’s just all open-fired, wood-fired meats. The whole section of this
market was just smoky and scallions going on the
grill and thinly sliced marinated cuts of meat. This was like heaven for me. I’ll never forget that vision as I walked into that hall of that market. That’s a lot of were this
inspiration came from to do this. There’s a restaurant in
Mexico City called Contramar and they’re famous for this
dish, it’s a fish that’s split open through the middle,
they grill it on their grill, and half the fish has a
green salsa, the other half has a red salsa and it’s
just the dish you can’t miss if you go to Mexico City. More of wanting to tribute
that dish, it was more of a tribute of that restaurant as a whole. It’s just an incredible institution, that’s what a restaurant is to me. So we fell in love with that restaurant, as many other people have, and that dish. We didn’t want to rip it off completely, so it’s just sort of a
way to do our little touch and I definitely wanted
to showcase a whole fish that was on the wood fire. So, from there we split open a
branzino, put it into a cage, drizzle it with this herb brush. We take an hoja santa paste and spread that on the flesh side of
the fish, close the cage and then grill it, mostly
75% on the skin side down so the skin gets crispy and renders. And from there we flip it to
cook the flesh side quickly. And then we take it off
and put it on the plate. It’s served with a mole amarillo. So the mole amarillo is
basically sort of like now taking one of our
favorite items we found in Mexico City with one of my
favorite moles from Oaxaca, we also serve that dish with tortillas and we serve it with crispy
potatoes tossed in that hoja santa puree. All those things put into
that tortilla is a great bite. The concha especial, that
came from Chef Matt, who’s our chef de cuisine here. The green chorizo on that
sandwich was something that we found in Mexico City,
I’d never seen that before. So when we were traveling
down there we’d had some tacos with green chorizo on it, and
I never knew of such a thing. And so one, that was very
intriguing and I always wanted to have that on the menu here in some way. And so, this was our outlet to do that. It’s everything you could
think of that’s green in Mexican food, there’s
cilantro, there’s epazote, there’s oregano, there’s
serrano, so with the concha being sort of sweet on
it’s own, then chorizo has a bit of sourness to it,
so sort of sweet and sour, and then we’re drizzling
a salsa cruda over the top, which is tomatillo. Crema drizzled over
the top, sliced onions, queso fresco, avocado,
serrano, cilantro-based salsa that’s uncooked, fried egg on top. You can’t really lose with
all those things on there. So then all that on a toasted concha and served with the knife and fork. It’s become one of our
most popular items and it’s good, it’s tasty. Tlayuda is like a large corn tortilla. It’s pressed out and then it’s
toasted and since it’s so big it sort of stays a little
leathery, and so what we do is we take that after it’s
toasted on the plancha and then take fresh corn
from the farmers market, shucking it, grilling it,
cutting it off the cob, adding mayonnaise, cotija cheese,
epazote, and salt, then that goes onto the wood-fire grill and then spreading that over that tlayuda. Taking that queseos,
string cheese, and putting that over the top of the tlayuda, drizzling an herb oil over it. The grill crisps up the
tlayuda from the bottom and we just kind of keep
turning it so when it comes out it’s sort of crispy around the edges, crispy on the bottom but
still sort of chewy on top. We’re using all these Mexican chiles and items that are so smoky
already and we’re throwing them on the wood fire to elevate the smokiness. Then we top it with Oxomoco hot sauce, sliced scallion, cilantro. So it’s like kind of
two classic market items merged together to make
something extremely craveable. I feel like I’m tied down to the menu that’s strict to one region, so we had to be clever with our menu. Of course everyone’s got an opinion on how we’re doing it and that
just sort of opens it up to more critique on how it’s not right. People love to talk about that. But we wanna have fun,
we wanna have good food that just tastes great and
is fueled by the wood fire.

12 thoughts on “Brooklyn’s Most Craveable Wood-Fired Mexican Food || Eat Seeker: Oxomoco

  1. When you say Woodfired Mexican that means that's a person from Mexico. If you want to say Woodfired Mexican food that would make it much better on the eyes and the palate

  2. Mexican and African American cuisine does the chicken justice. From tacos to fried chicken and so on, I feel like they elevate the dish to another level. In Germany we have no idea what to do with chicken lol

  3. There’s a difference between being inspired by something and ripping it off and jacking up the price. I’m no hater but damn you can’t go to a poor place eat the food study it and then bring it back to the city set up shop with someone’s else ideas and let the praise roll in. People who cook are artists and creatives as well.

  4. I see they’ve now done away with not only 5 dollar lunch… but also, is it really Dough? That just sucks. Both were pretty good and enjoyable. I’m at least enjoying eat seeker too just as much. Hopefully they don’t get rid of it too.

  5. Lots going on this episode. I ate at the restaurant (Contramar) in Mexico City mentioned at 1:45 but didn't have the "pescado a la talla" shown. It's a popular style all over the country especially coastal. But yes, Contramar is definitely a must visit. As for the tlayuda, I've never been able to wrap my mind around corn and mayo but this looks pretty good. I had the classic version with refried beans…simple and tasty. All the dishes here look delicious. 👍

  6. I love these vultures that go to other countries and steal culture, while not doing nothing for the continuity they’re stealing from but their defense will be (but I have employees from the culture in stealing) but are you giving them opportunities like making them partners? No… of course not 🤣

  7. No one is gonna mention the Grateful Dead "Aoxomoxoa" album T-shirt he's wearing and the correlation to the name of the restaurant? Ok. Now, back to your complaints about them "stealing culture"…

    P.S. These videos are terrific, @Thrillist, keep them up, please!

  8. So the authentic mexican restaurants charges $10-30 while some white guy opens up a mexican food restaurant and all of a sudden he deserves a Michillen for charging $17 for tacos……

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