Agustín Kitchen gives the bistro a Southwestern turn.
Lauded for its cuisine and dedication to sustainable and locally sourced (whenever possible for the latter), Agustín Kitchen occupies a prime space in the Mercado District mixed-use development — itself a model for sustainability — on Tucson, Arizona’s West Side. The Pom Sour cocktail from Agustín Kitchen’s bar uses a local supplier’s balsamic vinaigrette to concoct a Tuscon shake on a bar standard. The classic beef tartare throws Arizona beef in with Queen Creek olive oil, giving a bistro classic a local, down-home spin.
Queen Creek Pom Sour
½ cup fresh-squeezed lemon juice
¼ cup fresh-squeezed lime juice
¼ cup sugar
3 ounces citrus syrup
2 ounces silver tequila
1 ounce Grand Marnier
3 drops Queen Creek Olive Mill Pomegranate White Balsamic Vinegar
¼ ounce pomegranate juice
For citrus syrup: Bring first three ingredients to a boil; stir until sugar dissolves. Remove from heat and chill.
For Pom Sour: Fill a cocktail shaker with ice. Shake 3 ounces citrus syrup with remaining ingredients. Strain into a rocks glass filled with ice.
4 ounces Arizona wagyu beef, finely diced
½ teaspoon fresh lemon juice
Pinch fresh lemon zest
½ teaspoon capers, minced
½ teaspoon celery, brunoise
½ teaspoon shallot, brunoise
1 teaspoon Queen Creek Olive Oil
Salt and cracked pepper to taste
1 cup house-made mayonnaise
4 ounces good Parmesan cheese
1 teaspoon white vinegar
2 tablespoons half and half
1 temperature-control-cooked egg, or poached egg.
For beef tartare: Mix all together in a chilled bowl.
From Parmesan mayonnaise: Blend all Parmesan mayo ingredients in blender and strain.
Using a spoon, smear mayo on a plate, center the beef on the plate, and garnish with the egg.
For more information or to make a reservation at Agustín Kitchen, visit the restaurant’s website.