This is the Silver Anniversary of Mad Mex. I often get asked about the secret to Mad Mex. Why do so many people like Mad Mex? What makes it continue to attract new customers while retaining current customers. My “short” answer is that Mad Mex appeals to everyone. Kids, teens, young adults, young professionals, dating couples, young families, mature families. Everyone can feel comfortable at Mad Mex. How do I know this? At this point, I have lived almost all those categories.
When my daughter first started eating solid foods, she ate pretty much everything we gave her. My pride knew that her advanced and adventurous palate reflected my passion for food. “Of course big Chef Bill Fuller’s firstborn eats everything! She was exposed in the womb to all sorts of deliciousness and her tastes evolved and solidified before she took a breath! She will be my lifelong adventurous eating buddy.”
August 2018 | Chef Bill Fuller lays out some helpful guidelines to make great BLTs and chopped salad with the bountiful summer vegetables that are available this time of year. Recipe: BLT Club With Chili-Peach Salad
July 2018 | People will love you more if you fry them chicken. Here are tips for fry oil, marinating and cooking. The recipe includes corn fritters, greens and honey hot sauce.
June 2018 | Chef Bill Fuller overcomes childhood aversions and embraces mushrooms. Recipe: Super Mad Mex Burrito with Portabello
May 2018 | “Like many people, I prefer different drinks in different seasons. Spring and summer drive me towards white and rose wines and gin cocktails, while fall and winter are for red wine and brown liquor. But through every season, tequila is king.” Recipes: Mad Mex Perfect and Grapefruit Basil Margaritas
April 2018, Originally published April 2006 | Those quintessential spring gifts from the ground: asparagus, ramps, morels, rhubarb. Recipes include Grilled Local Asparagas with Shaved Parmesan and Lemon, and Local Rhubarb Crisp
March 2018 | Spices are the key to making delicious food. Chef Bill Fuller is particularly picky about the spices we use in our restaurants, as Mad Mex, Kaya, Soba and Casbah all draw from cuisines where spices figure predominantly. Recipes: Lamb and Pear Tangine
February 2018 | “Living in Pittsburgh has always felt to me like living in a city constructed by—then abandoned by—giants. The massive bridges with huge arches and grand sculptures seem fit for armies of giants marching back from war. Tunnels, bored through the thick base of Mount Washington at the cost of much sweat and blood feel un-creatable in this modern era of local governmental fiscal paucity. The cavernous mills, open structures four stories tall suspending massive cranes for hauling the huge machines these giants constructed, whisper silently of the ages of giants dwindling to fairy tale. The city is haunting and beautiful.” Recipe: Carnitas Tacos, Pineapple Habanero Salsa, Avocado-Citrus Salad
This year, we will be celebrating the Silver Anniversary of Mad Mex! Twenty-five years of great food, delicious margaritas, crazy Rick Bach art, (too) loud music, and lots of fun. Recipe: Super Mad Mex Portabello Burrito