TQLA in Mesa presents the heritage and flavors of the Southwest, Coastal Mexican cooking as well as some Southern influences while combining the freshest ingredients with a fun and energetic atmosphere.
Signature dishes include crawfish and spinach enchiladas, table-side guacamole, and pumpkin seed crusted salmon.
For dessert try the Cuatro Leches.
TQLA also uses locally sourced and organic products along with a mesquite fired grill to enhance the flavor profile of its food
Starting at 7pm on Thursday, November 15th, guests will enjoy a four-course meal thoughtfully paired with four tequila cocktails from the only restaurant in the Valley that serves Tequila on Tap.
The Tequila Tasting includes; Casa Noble Crystal, Reposado, Single Barrel Reposado, Anejo, and Single Barrel 2YR Anejo."
Kids Eat Free on Mondays at TQLA. The deal is good for one free children's entrée when one adult purchases any regular priced adult entrée.
Kids can enjoy mac and cheese, a cheese quesadilla, chicken strips and fries, bean and cheese burritos, and cheeseburgers and fries. A soft drink and scoop of ice cream for desert is included in the kid's meal.
PUMPKIN SEEDED CRUSTED SALMON
Fried green tomatoes
1 ea green tomato
2 c flour
2 c egg wash
2 c cornmeal
Cut green tomato into ½ inch slices. 3 per order.
Coat each with flour, eggwash and then cornmeal. Fry for 1 minute in 350 degree oil make sure to turn half way through. Place onto papertowel.
Green chile mashed potatoes 5 lb peeled Idaho potatoes cut into quarters 2 tblb kosher salt ¼
Lb butter ½ c milk ½ c heavy cream ¼ tea black pepper 1½ c green chile place potatoes and 1½tbl salt large pot and cover with cold water.
Place on high heat and boil for 15 minutes until tender when checked with a knife. Drain water with colander and place potatoes back into the pot. Add butter, milk, cream, ½t bl salt and back pepper. Mash potato till smooth.
Add green chile and mix. Salmon 1 ea 7½ salmon filet 1c egg wash 1tbl vegetable oil ½ c ground pumpkin seeds ¼ c rajas 1 tea lime juice 2 tbl butter 1 ea lime wedge heat oil in saute pan until hot.
Place the salmon in the egg wash top side down and then into ground pumpkin seeds coating the top. Place salmon into saute pan crusted side down into the oil. Season side with salt and pepper. Cook for 20 seconds, turn over and place into 500 degree over for 5 minutes for medium. Place onto serving plate.
Heat rajas and lime juice in saute pan for 1 minute. Turn heat off and fold in the butter. Pour over salmon and enjoy.
Lobster Tamale with Corn Cream, Shrimp and Cucumber Salad
3 c maseca
2 tsp chickenbase
½ tsp salt
½ c butter
Combine all ingredients into bowl and mix until incorporated filling
3 oz cooked lobster
2 tbl diced red pepper
2 tbl diced yellow pepper
2 tbldiced green onion
1 tbl diced jalapeno
2 tbl mayonnaise
2 tbl bread crumbs
1 tsp chile de arbolpaste
½ tsp black pepper
½ tsp salt
Combine all ingredients into bowl and mix
Until incorporated shrimp and cucumber salad
½ c peeled cucumber
½ c julienne red pepper
¼c cooked shrimp chopped
½ tea lime juice
Combine all ingredients into bowl
And add salt/pepper to taste tamale
1 ½ oz masa
1 oz filling using a soaked corn husk, spread masa over the corn husk.
Place filling in the middle of masa and roll up the corn husk tight. Tie both ends using a thin piece of corn husk. Place tamale in steamer for 8--‐10 minutes. Corn cream ¼tsp vegetable oil ¼c yellow onion½ tbl chopped garlic 5 ea ears of corn. Cut off the cob 2c heavy cream 2½ c milk ½tbl salt ¾tbl cayenne pepper ¼tbl
White pepper saute the onions and garlic with oil for 1 minute.
Add heavy cream, milk, corn and cook for 15 minutes till cream is reduced by ¼ add salt and pepper. Puree with blender.
Plating. Place 3 ounce mushroom cream on bottom of plate.
Peel the tamale back in strips from 1 side and place on top of cream. Top with cucumber salad and enjoy.
CUATRO LECHES CAKE
3½ oz sugar
3½ oz flour
1/8 tea salt
¼ tea baking powder
3ea egg yolk
5 ea egg white
Mix the flour, baking powder and salt together. Set aside. Place egg whites in mixing bowl and mix on high speed until there are soft peaks. Put mixer on medium speed and slowly add the sugar. Return to high speed and mix till there are hard peaks. Slowly add the yolks one at a time and vanilla extract.
Slow mixer down and add the dry mix. Place 3 ounces of cake batter in 8 ounce ramekins dusted with flour. Bake at 325 degrees for 35--‐40 minutes.
Cake is ready when knife inserting into center of cake come out clean. Cool. Milk mix 1c evaporated milk 1c condensed milk 1c heavy cream ¼c coconut milk ½ tea coconut extract place all ingredients in a bowl and whisk. Using a skewer, poke holes into the top of each cake and pour 4 ounces of milk mixture on top of cake making sure to fill all holes into cake. Let soak for 1 hour.
Top with meringue and serve with berries.
1840 S. Val