Mad max restaurant3/19/2023 ![]() ![]() Other menu highlights include Buechele’s take on the wildly popular quesabirria tacos with consommé, a birria ramen, which consists of ramen topped with diner’s choice of birria meat and taco toppings like sliced radish and cilantro, and sincronazados, which are tortillas with hand-sliced ham and Jarlsberg or white cheddar cheese.īuechele added that the drinks menu is still in the works, but he is carefully curating a slew of beverages imbued with traditional Mexican flavors and spices. Traditional goat birria, lamb birria and, eventually, jackfruit birria will satisfy all varieties of birria cravings. With birria, a Mexican stew, as the centerpiece, the menu itself is truly mouthwatering. “The menu contains stuff you’d get from a street vendor in Mexico, not necessarily traditional restaurant-style things,” Buechele said. His newest culinary venture shifts focus to Mexican-style barbecue and street food. Owner and head chef Ron Buechele, who also owns Mad Art Gallery, is the former head chef of Capitalist Pig, the barbecue joint that occupied Mad Art Gallery from 2012 to 2018. ![]() In the smoky Thunderdome of meat and sauce, Mad Max is easily holding his own.Mad Mex STL, the newest lunch pop-up inside the Soulard gallery, catering and event space Mad Art Gallery, opened Saturday, Feb. While most new restaurants need some time to settle into a smooth routine, the Montaños made the transition from truck to building without a hitch. Upon learning that Max and Francis had opened their doors a mere month before my visits, my amazement grew. Only minutes after ordering, my food was placed before me, drinks were constantly refilled and emptied plates quickly removed. Max, on the other hand, insists on its authenticity, saying, “It’s more northern New Mexico style.” Either way, it tasted pretty good, bringing a freshness to the plate that long-stewed sauces just don’t have. Chunky tomatoes, onions and green chile appeared (to me at least) as a cooked salsa. I ordered cheese enchiladas, which arrived as two corn tortillas buried under melted cheese. Taking direction from Max and Francis' moms, enchiladas, tacos and burritos make their own mark on the menu. This coliseum of meat also serves several New Mexican dishes. ![]() Max does offer it in burrito form, so if you give it a shot, try it that way. Alongside creamy, tangy potato salad, it seemed out of place. Perhaps the dish comes to life wrapped in a tortilla and smothered, but the solo smoked carne with red chile just didn’t sit right. ![]() I wasn’t as enthusiastic about the smoky adovada. Underneath, I found moist flesh that nicely reflected Max’s powerful spice blend. It’s like West Texas barbecue with Kansas City-style sauce.”Ĭhicken thighs were cooked with their skin on. When asked to describe his cooking style, Max explains, “I guess it’s my own style. According to one employee, “It’s standing-room only, with a line out the door.” With space largely dedicated to cooking, diners have to squeeze into a few tables that fill up quickly, especially at lunch. Inside, you’ll find more room than their truck would have offered, but not much. Now stationary on Sara Road, around the corner from Intel’s compound, Max and Francis are well on their way to becoming a saucy oasis in a barbecue wasteland. Max Montaño and his wife, Francis, spent two years as drifters in the desert, delivering their slow-cooked meats from trucks as caterers before setting up shop in Rio Rancho. Who could’ve guessed that a real-life Mad Max would come to the rescue? Having spent several years gorging myself on the finest barbecue Kansas City has to offer, New Mexico's slim pickings are like a glimpse into a post-apocalyptic world. ![]()
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