The latest venture of chef-owner Julian Medina (Toloache, Yerba Buena) is Tacuba, in Astoria, in a 3,400-square-foot space.
Tacuba is the seventh, and first outer-borough, restaurant for Medina and partners Louis Skibar and Brian Sobhan. It will be open late nights.
A section of the menu is devoted to ceviches, for example, the Peruano, featuring fresh fluke, “spicy tiger’s milk,” corn nuts, and sweet potatoes.
Tacos are offered with some unusual fillings, for example, Pulpo y Chorizo (octopus and chorizo), Langosta (spicy lobster), and Calabazita con Jamaica (zucchini, fresh corn, crispy hibiscus flowers, and pickled jalapeños).
The beverage list includes a range of tequilas and mezcals. Mixologist Artemio Vasquez (formerly of PDT) has created cocktails that have a fruit base with an eye to sharing, such as the Piña, served in a whole pineapple, and enough for two (Fidencio Mezcal Jovan, pineapple juice, jalapeño, fresh cilantro, agave, and lime juice).