Q&A: Diez y Seis’ ‘Brunch a la Mexicana’ by Chef Jose Icardi

Photography by on January 12th, 2019 in Editorials, Food, Lifestyle

Tuna Tartare: Lime Aioli, Chili, & Salt

Miami Beach, FL – January 10, 2019 – Diez y Seis lead by Chef Jose Icardi, continues to bring the Mexican flair to the Shore Club South Beach. Icardi, who fell in love with Mexican cuisine 15 years ago when he took his first trip to Mexico City, pays homage to Mexico’s culinary culture at Diez y Seis newly launched ‘Brunch a la Mexicana’. The weekly Sunday buffet-style brunch costing $35.00 per person, offers everything from the ‘Hot Station’ cooking up a variety of sweet and savory favorites including traditional egg dishes, a range of delectable freshly-cut meats to breads and cheeses, fish, tartare, build-your-own parfaits, pastries… the list goes on! And of course, brunch wouldn’t be complete without bottomless bubbles for an additional $20.00 per person. Hungry yet? Yeah we thought so. Read the full Q&A below, as we got behind the kitchen with Chef Jose Icardi. If you really can’t wait, make a reservation now on OpenTable.

Jose Icardi

WRE: Describe the inspiration behind the menu at Diez y Seis?

JI: I fell in love with Mexican cuisine 15 years ago when I took my first trip to Mexico City and it’s only grown stronger. Mexican cuisine has brought the world so many wonderful flavors from chilies, to vanilla beans to chocolate and I want all my guests to have the opportunity to experience all that and more. Named to pay homage to Mexican Independence Day, which takes place on September 16th, I wanted for Diez y Seis’ menu to sincerely reflect the celebration of Mexican tradition as well as my own unique approach to Mexican cuisine overall with a twist on the classics.

WRE: What is the cost of the brunch? What days is the brunch offered?

JI: Diez y Seis’ ‘Brunch a la Mexicana’ is available every Sunday from 11:30AM-4:00PM for $35++pp. Our menu is offered to children 12 and under at a reduced price of $25++pp.

Mexican cuisine has brought the world so many wonderful flavors from chilies, to vanilla beans to chocolate. I want all my guests to have the opportunity to experience that and more.

Jose Icardi

WRE: What are some of your favorite ingredients to work with?

JI: At the moment, I am exploring all the unique flavors and ingredients of beautiful Mexico. I have fallen in love with the variety of dry chillies and nopales (prickly pears) combined with local ingredients.

WRE: Do you have a favorite item on the brunch menu that is a must try?

JI: It’s always hard to pick a favorite because each dish exudes something very special. From the table – side guacamole, to the Salmon Tartare to the Duck Confit Enchiladas, they are all unique in flavor and presentation.

Jose Icardi Preparing Grilled Corn

Grilled Corn: Corn, Chipotle Aioli, & Cotija Cheese

WRE: Tell us about the brunch experience, what type of food is offered?

JI: Our ‘Brunch a la Mexicana’ Sunday brunch experience offers guests a full day of delicious buffet-style fare, hand-crafted, live music and an exciting and high-spirited ambiance! There are two very unique cooking stations – one hot and one cold. The ‘Hot Station’ cooks up a variety of sweet and savory favorites including traditional egg dishes, a range of delectable freshly-cut meats (bacon, sausage etc.), Mexican-style hot plates and ‘Chef’s choice’ of a sweet plate which sometimes includes our Mexican style French toast or pancakes. The ‘Cold Station’ offers fresh deli style cold cuts, an assortment of different types of breads and cheeses, build-your-own parfaits and a variety of different types of pastries. We also offer $20pp bottomless bubbles!

Jose Icardi Preparing Bronzino a La Talla

Bronzino a La Talla

Jose Icardi

Bronzino a La Talla: Bronzino, Guajillo Chile, & Smoked Pineapple Salsa

Jose Icardi

I am exploring all the unique flavors and ingredients of beautiful Mexico. I have fallen in love with the variety of dry chillies and nopales (prickly pears) combined with local ingredients.

Jose Icardi

WRE: Are there special items offered on the brunch menu that aren’t offered on the regular lunch or dinner menu?

JI: Tacos Dorados, Chicken Mole, Cochenita Pivil and of course our amazing dessert display which is unique for and unlike any other Brunch set-up.

Quesadillas: Tortilla, Queso Chihuahua, & Chiles Toreados

Empanadas Suizas & Quesadillas

Empanadas Suizas: Oaxaca Cheese, Roasted Poblano, & Sweet Corn

WRE: How does Brunch a la Mexicana set itself apart from there brunch spots in Miami?

JI: Our brunch is lively, bright, flavorful, a little spicy, a little sweet that inventively incorporates that South Beach-y/Miami flair that people truly love. It’s a fun, welcoming place where friends, family, and neighbors can get together in shared appreciation of where Mexico has been—and where it’s going. From food to location to décor, guests really do feel like they’re South of the border upon entering Diez y Seis. You don’t need to be a hotel guest to enjoy it either!

Bronzino a La Talla, Tuna Tartare, Chips, Guacamole, Grilled Corn, & Empanadas Suizas

Grilled Corn, Quesadillas, Tuna Tartare, Empanadas Suizas,Guacamole, Chips, & Bronzino a La Talla