Q Mex is diversifying its offerings with a new location in the Chinese capital.

Q Mex is bringing more of the magic of Mexican cuisine to Beijing with a second location within walking distance of Liangmaqiao subway station. Q Mex Taqueria is offering new dishes made with ingredients imported from Mexico, chef and co-owner Marcus Medina says. The Mexican-American traveled throughout Mexico to learn all he could about the country's fare, he says. The new location's dishes differ from the maiden Q Mex Bar & Grill in Sanlitun, which focuses more on regional cuisine and borrows from his mother's cooking.

"The first restaurant is more spacious, like a party-bar restaurant. The new one is more like a place where you'd like to sit down and enjoy yourself," he says.

Chorizo taco salad is a popular, spicy appetizer made with beef chorizo, grilled bacon, shredded lettuce, cheese, corn chips, tomatoes and pickled onions.

The spiciness of some Mexican areas' dishes resembles that of Sichuan or Hunan provinces', which are his favorite Chinese cuisines.

The new restaurant offers classic guacamole－a mashed avocado dip seasoned with lemon juice, onions, fresh tomatoes, chopped cilantro and red chillies.

Pico de gallo is made with fresh tomatoes, lime juice, chillies, red onions and cilantro. Green salsa is creamy blend of green chillies, garlic, onion, cilantro, olive oil and lemon juice.

The eatery also offers DIY tacos. Guests select corn or wheat tortillas and such fillings as fried fish, butter shrimp and cream mushrooms. Garnishes include smoked pepper, onions and lime.

It also serves some of the best-sellers from Q Mex Bar & Grill, such as burritos and nachos.

The restaurant pours about 50 kinds of tequilas of different ages imported from Mexico and is planning to expand to 100. Guests can imbibe shots, flasks or bottles with lime slices, lime salt and chilli salt.

It also serves such classic cocktails as Tequila Sunrises. Its signature margarita is coconut flavor, which is popular in Mexico. The liquor is mixed with coconut cream and coconut syrup served in a glass with toasted coconut lining the rim.

It also mixes micheladas－beer and lime juice, served with a chilli and salt rim. There are many variations that incorporate such additions as Worcester sauce, tomato juice and black pepper.

If you go

11 am-1 am, Room 106, first floor of Shang, 20 Xinyuanli West, Chaoyang district, Beijing. 010-8435-3601.