After a dazzling debut in March, The Mexican continues to serve up tasty traditional northern Mexican fare to hungry Dallas diners—here, head chef Rodrigo Lomeli shares the exclusive recipe for his succulent spinalis steak.
An expertly plated spinalis
Nestled in the heart of the Dallas Design District, The Mexican (themexican.com) is the Big D’s latest “love letter from Mexico.” Owned by Monterrey businessman Roberto Gonzalez Alcalá, the dining concept celebrates the unique friendship between Dallas and Monterrey with myriad festive elements, including a tequila wall and tasting table and a cigar lounge with state-of-the-art ventilation. Mouthwatering cuisine from head chef Rodrigo Lomeli—think crispy pork belly, filet and bone marrow tacos and lobster elote—includes cherished hometown dishes passed down through generations alongside modern takes on traditional favorites. For foodies eager to re-create the delicacies of northern Mexico, chef Lomeli details his recipe for the resto’s sumptuous spinalis steak.
Chef Rodrigo Lomeli
INGREDIENTS (MAKES 1 SERVING)
11 oz. spinalis steak
1 roasted garlic bulb
½ oz. fried chives
½ oz. smoked salt
3 grams kosher salt
1 oz. Chamucos sauce
1. Season the steak with kosher salt.
2. Grill steak to the requested temperature, turning only four times to achieve a crossed pattern with the grill marks.
3. Rest the steak for 5 minutes on a resting rack.
4. Place the spinalis at the center of the plate.
5. Place the Chamucos sauce in a ramekin and above the spinalis at 9 o’clock.
6. Place the roasted garlic bulb to the right of the sauce.