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Corporate Chef Cory Seeker, Lolita Cocina & Tequila Bar
This recipe originally appeared in the Sept/Oct 2023 issue of el Restaurante magazine
Boston area diners hungry for “an ultra-modern and sophisticated approach to Mexican cuisine and craft cocktails” can find it at Lolita Cocina & Tequila Bar. Whether heading to the original Back Bay location, (which reopened in January 2023 after closing for renovations in late 2020) or the Fort Point neighborhood restaurant (which opened in 2017), they’ll find a menu that offers what the restaurant describes as “an unexpected twist on traditional Mexican fare while seamlessly offering subtle nods to Boston’s local cuisine.”
That fare includes Corn & Lobster Hushpuppies with charred jalapeño, smoked cheddar, and chipotle tartar sauce; Carne Asada with grilled Niman Ranch bavette, red chili adobo, grilled onions, black bean refrito and queso cotija; and the popular Brussels Sprouts Taco with green chili-pimento cheese, Sonoran sweet & sour, and sweet onion pickle — one of Seeker’s favorites.
“We pair the heat and depth of charred poblano with tangy feta cheese to create a flavorful sauce that brings out the best of the charred garlicky brussels sprouts,” Seeker says. “The taco is brought to life with a sweet and sour sauce that is filled with flavor from fresh pineapple, citrus and smokey chipotles.”
Spicy Brussels Taco
The Green Chili Pimento:
4 oz. egg yolk
1 T. brown mustard
5 grams garlic, sliced
1 oz. lime juice
16 oz. canola oil
2 t. salt
¼ t. black pepper
¼ t. ancho powder
¼ t. cumin powder
250 grams roasted poblano
300 grams feta
Start by adding egg yolk, mustard, garlic and lime juice into food processor. Turn processor on and slowly stream in canola oil to form a thick mayonnaise. Turn off processor, scrape the sides, add all remaining ingredients and pulse to incorporate.
The Sonoran Sweet & Sour:
½ oz. canola oil
200 grams onions, sliced
1 qt. pureed pineapple
5 oz. champagne vinegar
3 oz. lime juice
1 ea. lime zest
1½ c. sugar
1 T. Worcestershire sauce
¼ t. cumin
2 T. chipotle in adobo
Sweat onions in canola oil over low heat until tender. Add all remaining ingredients and reduce until well thickened. Carefully puree in blender and cool completely.
The Brussels Sprouts:
Brussels sprouts, cleaned and quartered
Pickled onion
Chopped cilantro
Cotija cheese, grated
Cook brussels sprouts with olive oil and a little salt until well charred and have a soft texture.
To assemble the tacos, spread each tortilla with 1 tablespoon of the Green Chili Pimento.
Add cooked Brussels sprouts and lightly drizzle them with the Sonoran Sweet & Sour Sauce. Sprinkle each taco with a little cotija cheese, some cilantro and some pickled onions.
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