Agustin Kitchen has revitalized most of their menu to highlight summer ingredients and freshness with flavor profiles from around the world.
New on the appetizer menu, Mexican street corn takes a supporting role in the Elote Chicken Drums ($15) alongside desert spice, mayonnaise, cotija cheese, and lime. Though the corn kernels are no longer on the cob, the chicken drumsticks keep the fun finger food vibe.
Squash blossoms are notorious for extra prep work in the kitchen, but Agustin Kitchen still features the beauties via their Squash Blossom Salad ($15). The blossoms are filled with a lemony goat cheese, breaded, and fried, then served on a salad of SouthWinds Farm mixed greens, mango, spiced pecans, and mimosa dressing. The creamy, crunchy blossoms provide satisfying richness to the light salad.
The Confit Duck Leg ($22) features a succulent duck leg with skin beautifully seared amber and crispy. While duck confit is a rich dish that generally evokes winter, this interpretation features Mediterranean ingredients that make it easy to scarf down in warm weather. Chilled summer Israeli couscous with roasted tomatoes, green onion, cucumber, and mint serve as a light base while the garlic labneh and apple Peppadew sumac lime chutney provide a sweet tanginess to balance the richness.
For a Puerto Rican beach feel, order the Mofongo de Cabra ($24). Six-hour braised Australian goat and a pamplemousse jus reduction are surrounded by a fried plantain and house bacon mash. Local farmer’s vegetables help brighten the hearty dish.
The India-inspired Butter Poached & Grilled Tandoori Chicken ($23) balances the rich chicken and apple brandy beurre blanc with a brown rice pilaf and kohlrabi pea shoot salad. The combination of butter-poaching and grilling creates chicken with both a rich, tender interior and complex crust from fire and spice.
AK’s new summer cocktail menu makes liberal use of bright citrus.
Natural Selection ($11) balances bitter and sour notes with Negroni and Moscow Mule flavors by using AppleJack Brandy, sweet vermouth, Bruto Americano, ginger syrup, lemon, and soda.
Common Descent ($10) features the recently-released Ancho Reyes Verde for poblano flavor alongside tequila, Peychaud’s Aperitivo, lime, Angostura Bitters, cucumber, cilantro, and Tajín. The bright, grassy notes of poblano, cucumber, and cilantro all work in unison for a refreshing cocktail tempered by pepper heat and a touch of lime acidity.
Agustin Kitchen is located at 100 S. Avenida del Convento, Ste#150 and can be reached at (520) 398-5382. For more information, visit agustinkitchen.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
