Spicing up the summer menu
The Q Mex Bar and Grill at Sanlitun, Beijing, recently unveiled a series of new dishes, giving gourmands who love spicy food something to cheer about.
Top of the list is Chef Marcus Medina's spicy corn chowder. First created by Medina and his brother when they opened a Mexican restaurant in New York city some 40 years ago, this decadent and creamy roasted corn broth has been a staple at the US restaurant since the beginning.
Topped with black beans, cilantro and diced avocado, the soup makes for a decadent appetizer that prepares the palate for the larger dose of spice that awaits. Diners who are adverse to spice could order an alternative appetizer such as the refreshing Mexican Cobb salad of sliced chicken, roasted corn, avocado and shredded cheese.
