Chef Julian Medina and BRUXO Mezcal – the essence of Mexico

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JULIAN MEDINA, chef-owner of Toloache, Toloache 82, Toloache Thompson, Yerba Buena, Yerba Buena Perry, Coppelia, Tacuba Mexican Cantina Astoria and Hell’s Kitchen, has been creating refined Latin cuisine for over twenty years.


The opening of Toloache Mexican Bistro followed by seven other succesful Latin inspired restaurants throughout the city of  New York in nine years has ensured award winning stars by the New York Times, followed by features in  the Men’s Journal and The New Yorker.

In 2011 Julian made his debut on Iron Chef America: Mexican Chocolate Battle, other television appearances include the Today Show, CBS “The Dish”, Beat Bobby Flay (guest judge), NY1, and Telemundo.

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Over the next couple of weeks, CHEF JULIAN MEDINA will be sharing with us some of his most treasured recipes. We suggest wrapping-up your Julian inspired evenings with BRUXO N0.1 as a digestif.


Braised beef short ribs, sunchoke puree and mezcal-seven chiles salsa

Serves 4


For the Short Rib:

6 pound short ribs, cleaned and trimmed

1 carrot, chopped

2 stalks of celery, chopped

4 garlic cloves

2 ounces of thyme chopped

1⁄2 gallon cranberry juice

2 cups red wine

Water, to fill the pot

Kosher salt to taste

For the Sunchoke Puree:

1 quart 10 sunchokes
2 tablespoons garlic puree

2 cups heavy cream

2 cups vegetable oil

Kosher salt to taste

For the Mezcal-Seven Chiles Salsa:

1 cup BRUXO N0.3

1 quart heavy cream

3 tablespoons chipotle puree

1 tablespoon of 7-chiles seasoning. To chef’s taste grind together: Pasilla, Puya, Chipotle, de Arbol, Ancho, Morita, Guajillo

1⁄4 cup red onion, thinly sliced

Kosher salt to taste


For the Short Rib:

1. In a large pan sear the short ribs on medium heat, making sure to turn over on both sides to cook evenly.

2. Ready a separate pan with olive oil on medium heat, sauté the onion, celery, carrots and garlic. Once the vegetables are tender, deglaze the pan with red wine and allow to reduce; then add the cranberry juice and thyme.

3. Stack the short ribs in the Dutch oven. Add the cranberry juice and red wine (save 1 cup of red wine for the sauce), and then pour over the water until covering the meat. Cover with foil and place the Dutch oven in a 350°F oven to cook for 3 hours, or until meat is tender.

4. When thoroughly cooked remove from the oven and allow the short ribs to cool in the braising juice. Remove the short ribs from the braising juice. Slice the meat then set aside.

5. Let the braising juice cool fully, estimated time about 4 hours, then discard fat; save the braising juice to make the sauce.

For the Sauce:

1. Strain the cooled braising juice, then bring to a simmer over medium temperature. Once simmering, deglaze the pan with 1 cup of red wine. Allow wine and sauce to reduce half-way.

2. Place the slices of short rib again in the Dutch oven. Once the sauce is ready pour it over the slices of short rib. Return the pot to a 350°F oven for about 8-10 minutes, or until meat is thoroughly warm.

For the Sunchoke Puree:

1. Sprinkle sun chokes with salt and pepper, to taste. Place on a well-greased hot grill. Char for 6-8 minutes, turning as needed until sunchokes are soft and have grill marks evening, though just slightly blackened.

2. In a different sauce pan on medium heat, bring the heavy cream to boil. Be careful not to burn the cream. 3. In a blender combine the charred sunchokes and heavy cream and blend until the sunchokes break down. Then add the remaining ingredients. Puree until a light, smooth texture forms.

For the Mezcal-7 Chiles Salsa:

Place heavy cream in a sauce an over medium heat. Warm thoroughly, then add the remaining ingredients and cook for 15 minutes. Be sure to stir occasionally with a whisk.

To Assemble and Serve:

Per each plate, paint through the center a stroke sunchoke puree. Place center plate a generous piece of the braised short rib then pour the mezcal-seven chiles salsa. Garnish with microgreens.

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100% Agave Barril

Made in San Agustín Amatengo, Oaxaca

Made by Mezcal Master Felix Santiago

It has a rich blast of cooked maguey fruit, citrus, mushrooms and notes of buttery, burnt movie-popcorn with warm spices. There is a slight yeastiness as it glides into a caramel syrupy finish.


100% Agave Espadín

Made in San Dionisio Ocotepec, Oaxaca

Made by Mezcal Master Lucio Morales López

Sweet and floral, with milk chocolate, vanilla and honeysuckle flavors. Rich notes of roasted maguey, earth and a light subtle smoke to round it out.

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