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Tuesday, May 14, 2013

Taqueria’s tiki bar debuts tonight

Posted By on Tue, May 14, 2013 at 1:42 PM

felipes taqueria
  • Felipe's Taqueria in the French Quarter. Tiki Tolteca opens upstairs.

Known for its fast-casual Mexican format and self-serve salsa bar, Felipe’s Taqueria has been upping its game lately at the bar, which serves Mexican-inspired craft cocktails and even "flights" of mezcal, the earthier, smokier relative to tequila.

Next up for taqueria outfit is a much bigger and ambitious undertaking. Tonight, at 5 p.m., Felipe’s plans to open Tiki Tolteca, a separate tiki bar and tapas-style restaurant above its French Quarter location.

Felipe’s bar manager Nathan Dalton explains that both the tiki drinks and the food will have a “Latin fusion” theme. Tiki drinks made with regional liquors like tequilas, mescal, pisco and cachaca will join the more traditional rum recipes while in the kitchen chef Marcus Graham will serve a menu of small plates blending Peruvian, Polynesian, Mexican, and Central American flavors. See the full menu below.

Some of this had a trial run late last year when Felipe’s held a one-night tiki-themed dinner in the same second floor space, otherwise known as the Arriba Room. Tiki Tolteca retains a bit of a pop-up vibe in its schedule, which is Tuesdays and Thursdays only, from 5 p.m., as well as “some Fridays.”

On June 11, Tiki Tolteca will host a special benefit event for the New Orleans-based Museum of the American Cocktail featuring the history of the mai tai and plenty of examples of that tiki standard.

Tiki Tolteca/Felipe’s Taqueria

301 N. Peters St., (504) 267-4406

Tiki Menu

Sweet Corn Tamale Cakes
fresh corn, masa harina, salsa verde, Mexican crema picante, avocado

Classic Rumaki
hickory bacon wrapped chicken liver, water chestnuts, pineapple gastric

Huevos Diablos
hard cooked egg, Peruvian pickled black beans, red and green sweet peppers, achiote aioli

Louisiana gulf shrimp, coconut milk, lime, pineapple salsa

Pork Tostones
fried plantains, confit pork shoulder, spicy habanero mango jelly

Braised Oxtail
plantain and roasted garlic mash, purple cabbage, red wine and cinnamon pan gravy

Pupusas Guanacos
El Salvadorian style stuffed corn tortillas, loroco flower, queso, cabbage encurtido, tomato salsa

Brazilian chocolate truffles, toasted coconut, banana creme anglaise

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