A whopping 93% of folks say his food belongs on a menu? This chef must really know what he's doing. He's one of the finalists to open up his very own restaurant as part of this Dinner Lab experiment. I got the honor to taste his 5 course meal and I'm here to break down what was served. For those that do not know what is "mole", it's a generic name for a number of sauces used in Mexican cuisine. It usually consists of one or more types of chili peppers, black pepper, cumin, cloves, anise, tomatoes, garlic, sesame seeds, and sometimes some dried fruit or chocolate. Basically everyone in the pool! If you love "mole" then this would have been a delight for you! I'm only so-so with the taste of "mole". The highlights for me were the Caesar Salad and the Duck Breast! Yes, Caesar salad originated in Mexico! Not in Italy!
 |
| Chef Daniel Espinoza |
 |
| Sous Chef |
First Course:
Atun
- Albacore Tuna, Mole Vinaigrette. Toasted Tamal Crumble, Pickled Pear
Second Course:
Ensalada de Cesar paired with
Farmhhouse Ale [Saison Dupont, Barasserie Dupont, Belgium]
- Grilled Romaine, Shaved Crouton, Spicy Parmesan Vinaigrette, Freeze Dried Corn
Third Course:
Tostada de Cochinita
- Banana Leaf Braised Pork, Habanero Vinaigrette, Lentils, Beets
Fourth Course :
Mole de Zarzamora paired with
Chimayo [Tequila, Apple Cider, Creme de Cassis, Lemon]
- Duck Breast, Blackberry Mole, Red Quinoa, Almond Espuma
Fifth Course:
Taza de Camote
- Sweet Potato Pot de Creme, Rosemary Meringue, Edible Flowers
No comments:
Post a Comment