Meximodo chef inspired by Mexican great-grandmother’s cooking
Growing up in Mexico, Meximodo executive chef Chef Antonio Carballo remembers learning how to make Mexican staples from his great-grandmother.
MyCentralJersey.com
Meximodo Cocina Mexicana & Tequila Bar, a modern Mexican restaurant and tequila bar with locations in Metuchen and Jersey City, is coming to Marlboro in 2026.
The restaurant, owned by Le Malt Hospitality Group, replaces the shuttered Fireside Grill & Bar and Bad Hat Dumplings & Cocktails, which shared a building at 133 South Main St. (Route 79).
“We’re going to be redoing that entire space, gutting it out completely so inside out, it’s going to look like a totally different building,” said Saurabh Abrol, president of Le Malt and a Marlboro resident. “It’s going to be one of my most exciting projects because it’s in my own backyard.”
A fall 2026 opening is planned.
The Monmouth County restaurant is the third Meximodo to open in recent years, following locations in Metuchen, which opened in 2023, and Jersey City, which Abrol said will open in the coming weeks.
The hospitality group also owns Le Malt Lounge in Colonia, Le Malt Royale in Red Bank and Le Malt Imperiale in Staten Island.
The seating capacity of the 10,000-square-foot Marlboro restaurant has yet to be determined, but the other Meximodos seat between 260 and 320 diners. Its design will reflect its sister restaurants: bright, colorful and floral, with patio seating.
“It will have a similar look and feel,” Abrol said “It’s going to feel like a Meximodo’s, but there will be certain subtle elements that will be different (at) the Marlboro location.”
The menu at Meximodo features modern takes on traditional dishes executive chef Antonio Carballo learned to cook with his great-grandmother in Puerto Vallarta, Mexico, as well as the cuisines of the various regions of Mexico.
The restaurant serves several kinds of guacamole, including one made with chorizo; eight different tacos, from crispy mushroom to barbacoa; and platters of pollo con mole, grilled snapper, carne asada and chipotle baby-back ribs, plus vegetable-forward options including cauliflower al pastor, corn and poblano rigatoni, mushroom enchiladas and zucchini carpaccio.
Contemporary touches are seen in dishes like scallop ceviche, made with compressed cucumber, puffed rice and passion fruit coulis, and Mexican street corn, which is traditionally topped with mayonnaise or crema, Cotija cheese, chili powder and lime juice but at Meximodo is made with chipotle aioli, white truffle oil and chili dust.
The concept of authentic-meets-modern also plays through to dessert, where traditional sweets like churros and flan are options alongside a three-scoop, candy-topped, Instagram-worthy ice cream sundae served in a chocolate-rimmed margarita glass.
At the bar, there will be no shortage of tequilas: In 2024, Meximodo received the Guinness World Record for having the largest selection of agave spirits in one bar/restaurant. Their selection includes more than 1,300 bottles of tequila, mezcal and other agave spirits.
“We’ll be bringing our Guinness Book of World Records to Marlboro, with over 1,000 bottles,” Abrol said about the Marlboro restaurant. “We’re going to have that displayed as well.”
Sarah Griesemer joined the USA TODAY NETWORK New Jersey in 2003 and has been writing all things food since 2014. Send restaurant tips to sgriesemer@gannettnj.com, follow on Instagram at Jersey Shore Eats and subscribe to her weekly newsletter.
Dining and Cooking