New restaurant brings modern Mexican dishes to downtown Indy

What’s on today’s menu? A whole lot of “Nada”…. the restaurant, that is! Nada is a modern Mexican restaurant that opened in downtown Indy in early March! Chef de Cuisine Eric Seabolt, along with Nada Chef Brendan Martin, serve up Tracy and Amber a few dishes that are easy to share…. OR perfect to eat all your own!Farro & Sweet Potato Salad

Serves 4

Salad

10 oz. cooked and peeled sweet potato (approx. 1 small sweet potato)

1 T smoked paprika

4 oz. farro, cooked according to package

0.5 oz. pickled jalapeño cauliflower

1 oz. baby kale, chopped

1 oz. dried cranberries

1 oz. pepitas

2 oz. sherry vinaigrette

pinch of kosher salt

Overnight: To pickle cauliflower, bring vinegar, salt and jalapeno to a boil. Remove from heat. Add cauliflower florets to pickle over night. Remove from the liquid and add to salad when serving.

For serving: Toss sweet potato with smoked paprika. Mix sweet potato with farro, pickled cauliflower, kale, cranberries, pepitas and kale in small bowl.

Dress salad with sherry vinaigrette. Finish with a pinch of salt.

Sherry Vinaigrette

Makes 3 cups

1.9 oz. dijon mustard

2 g kosher salt

20 oz. sherry vinegar

32 oz. blended oil (80% canola & 20% extra virgin olive oil)

Purée vinegar, salt and mustard until combined. Slowly stream in the oil until completely emulisified. Adjust with salt to taste.Pastor Taco: Marinated Pork

Makes 2 quarts

Pork

5 pounds of thinly sliced pork shoulder (ask your butcher)Pastor Marinade

80 g garlic, peeled & rough chopped

90 g granulated sugar

42 g white vinegar

2 oz. Coca-Cola

350 g white onion, rough chopped

80 g ginger root, rough chopped

1,000 g gochujang

Mix all ingredients in large container and purée with stick blender. Adjust seasoning as needed. Combine pork shoulder with 5 ounces of thinly sliced white onions and 37 ounces of pastor marinade. Let marinate 8-12 hours before cooking.ABOUT NADA:

• Nada serves lunch and dinner daily, plus weekend brunch.

• The menu is fun and playful. Dishes are easy to share so everyone can grab a bite – from tacos to small plates to fried chicken.

• The Nadarita is Nada’s house margarita on draft. House cocktails, tequila and local craft brews add to the fun.

• Located at 11 W. Maryland St., Nada is in the heart of downtown just steps from Monument Circle and Banker’s Life Fieldhouse.

– Website: www.eatdrinknada.com

– Social media: Facebook (@eatdrinknada), Instagram (@nada.indy), Twitter (indy_nada)