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Erich Whisenhunt, Rio Grande Restaurants
This recipe originally appeared in the July/Aug 2021 issue of el Restaurante
When Pat McGaughran opened the first Rio Grande Mexican Restaurant in Fort Collins, Colorado, in 1986, he described it as “a joint for friends, family and our community to gather and celebrate life together.”
The goal — to “provide sanctuary from the problems of the world while serving the best DANG margaritas and Mexican food this side of the Rio Grande — was achieved, as the restaurant expanded into Denver, Boulder, Greeley, Lone Tree and Fort Collins (where the business is still headquartered). And it is one that was even more pronounced in 2020 once the pandemic arrived.
“I am so humbled and in awe of our brave teams and amazing community for the support we have received for Rio and our crew,” McGaughan expressed in a note to the Rio Grande community. “’We provide sanctuary’” has never been so poignant as now. Funny thing is, our communities have turned about and provided sanctuary for us as well!”
Now, as the restaurants open to full capacity for a more normal summer dining season, Rio Grande customers will find a chef and customer favorite on the menu at each location: the Esquite Lobster Taco, a seasonal offering crafted with a corn tortilla, lime compound butter, fresh grilled sweet corn, mayonnaise, pickled onions, cotija and cilantro. Available this year in the short window from July 20 through August 29, the taco pairs well with Rio Grande’s Watermelon Margarita, also available for that limited time.
"We constructed this taco to be a play on traditional elote (corn on the cob) or esquite (corn off the cob served in a bowl or dish) in a taco form, with the added element of sweet, tender, flash-fried lobster,” says Erich Whisenhunt, operations manager at Rio Grande. “Traditional elements of this Mexican street food are grilled, fresh sweet corn, fat (butter or mayonnaise), chile (chile piquin), cheese (cotija or queso fresca), and lime."
Esquite Lobster Taco
Makes 14 tacos
14 corn tortillas
21 oz. thawed Langostino
4.2 oz. compound butter
14 oz. creamy esquite mix
1.4 oz/60 slices pickled onions
Cotija and cilantro, for garnish
The Compound Butter:
¼ lb. butter
Zest from ¼ lime
0.1 wt. oz. cilantro (½ T. loose pack rough chop)
½ t. salt
½ t. white pepper
½ T. garlic
.25 fl. oz. orange juice (⅛ medium orange), strained
.35 fl. oz. lemon juice (¼ lemon), strained
.35 fl. oz. lime juice (½ lime)
The Creamy Esquite Mix
9 wt. oz. prepped grilled corn, cut off cob (about 2 large ears)
⅔ c. mayo
0.4 fl. oz. lime juice (½ lime)
Zest from ½ lime
1 t. chile piquin powder, fine ground in house)
The Pickling Marinade:
¼ cup white vinegar
2 T. kosher salt
5 T. agave nectar
2 fl. oz. orange juice
1.5 fl. oz lime juice
1 c. of water
Mix one half of the water (warm) with the salt and agave nectar and stir to dissolve. Add the rest of the water (cold), vinegar, orange and lime juice and stir to mix.
The Pickled Onions:
1 lb. red onions, peeled and sliced thin
2 c. pickling marinade
Peel and rinse onions under water. Using the mandolin thin slice and add onions to pickling solution and refrigerate. Pickle minimum 6 hours and up to 24 hours. Remove from pickling solution and rinse under cold water.
The Langostino:
Toss Langostino with corn starch. Fry at 375°F for 30 seconds until crisp. Melt compound butter in a hot saute pan over medium heat (being careful not to burn/overcook). Remove from heat. Toss fried langostino with the butter.
To build each taco: Warm the corn tortilla. Place langostino on the tortilla. Place the creamy esquite mix over the langostino (do not fully cover it up). Top with pickled onions and cotija and a pinch of fresh cilantro.
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