3. argarita cocktail & A shrimp delicacy: shrimp from the
Gulf of Mexico, bathed in the soft taste of fresh water,
adding a pinch of dehydrated coconut, grated and served
on top of the traditional “pico de gallo” sauce. We add a few
herbs to bring out the best flavors, and you can give your
own touch of chopped serrano pepper and lime to suit your
taste.
he freshness of a Margarita made it the perfect choice
for a cocktail to open appetite. Its citrus touch pairs
beautifully with this first dish.
15/02/1934 al 16/11/2012. Girasoles - Mariposas. Oleo Pintado en 2000
4. ucumber flavored True White Tequila 1800 & Thin strips
of cecina (cured beef) cooked slowly, served with sour
cream and slices of avocado, then sprinkled with freshly
grated pink pepper. This is topped with chives strips, sliced
fresh radish, a touch of fresh herbs and decorated with
cilantro leaves, which give a special treat to your palate.
Three tortillas will be supplied for you to enjoy this dish
rolled up in traditional tacos.
ucumber flavored True White Tequila 1800 was chosen
as a touch of innovation, with a refreshing, soft touch of
cucumber pulp. Its acidity pairs perfectly with an animal
protein dish with citrus and avocado.
09/03/1950, Con Agua y Flores, Oleo Pintado en 2006
5. ezcal 400 Conejos, joven espadín & Tortilla Soup. A
tasty mix of typically Mexican fresh cheese, diced avocado,
chicharrón (crispy pig skin), sour cream and fried tortilla
strips, made in a delicately seasoned tomato based broth.
You can add crunchy pieces of pasilla pepper to taste.
he slightly smoked flavor of the espadín agave mezcal,
is an excellent pair with the herbal notes of this soup and the
crunchy fried tortilla. It also softens the fatty taste of the
chicharrón.
06/07/1907 al 13/07/1954, Sandias - Viva la Vida, Oleo Pintado en 1954
6. ohemia Beer Trio: light, amber and dark & A feast of
a trio of mole sauces: green, almond and chocolate, with a
well balanced mix of a variety of slightly roasted organic
seeds -sesame, sunflower, green and peanut- served on
strips of chicken breast, previously parboiled and seared in
butter.
true delight is each pairing of beer and mole sauce:
the acidity of the light beer with the green mole is the
optimum pair with the citrus; the amber beer paired with the
almond mole sauce to bring out the toasted flavor; and
finally the tobacco and cocoa touch of the dark beer
harmonizes with the delicious chocolate mole sauce.
04/04/1944, El Barquito, Oleo sobre Tela
7. assiopea Sauvignon Blanc, El Cielo & A superb
combination of the flavors of two fine vegetables: palmito
hearts served on nopal (prickly pear) cactus leaf. The nopal
is slightly parboiled and then sautéed in virgin olive oil, with
garlic slices also sautéed until golden. A fine dressing of
spices and herbs plus a string of thick balsamic vinegar
tops this dish for total satisfaction.
erved at ideal temperature, the citrus notes of the
classic sauvignon reminds of green pepper, tomato leaf
and asparagus. Its high acidity makes it an excellent pairing
for this dish, refreshing the palate.
Elotes Calientes, Acuarela
8. ezcal with Chilcuague, the magic root. This is
the moment to surprise your taste buds with the very distinct
flavor of this liquor, which cleanses your mouth eliminating
previous tastes and prepares it for the next dish.
06/12/1959, Junglar, Oleo
9. osé Casa Madero & Tamal made with the typically
yucatecan pork dish Cochinita Pibil. A ball of yellow corn dough is
filled with shredded pork meat previously cooked and seasoned,
then wrapped in a banana leaf and cooked in a steam pot. After a
long cooking process, the result is a delicious blend of flavors. The
tamal is served on a bed of black refried beans and then slightly
covered with red onion previously marinated in sour orange. An
additional portion of the delicious sauce which results of cooking this
dish is placed on the side, so you can add it to taste.
rosé wine was chosen: aromatic, fresh, slightly herbal, which
is perfect to soften the fatty flavor of the cochinita, leaving a pleasant
sensation in the palate. It reminds of roses, guava, cantaloupe and
peach, presenting a simple albeit exceptional pairing.
Taller 2018
10. Cetto, Private Reserve, Nebbiolo & Delicious loin
of tuna marinated in our Chef’s sauce, seared in butter and
bathed with a delicious dressing made of essences of oaxacan
coffee and a touch of liquor, an exquisite blend of flavors and
textures, decorated with strands of Edam cheese.
ebbiolo is the grape of the finest italian wines. Its color is
an intense ruby, with aromas of red and black ripe fruits, cinna-
mon and tobacco. Perhaps the most wonderful thing about Neb-
biolo is its perfume. The wine is typically intensely aromatic,
developing an extraordinary bouquet. On the palate, this wine is
typically high in acidity, and blends beautifully with the ingre-
dients present in this dish.
1957, Lluvia de Estrellas, Oleo Pintado en 1989
11. ate harvest Monte Xanic & Slices of exquisite guava
sweet roll, served with gruyere cheese for a striking contrast
of flavors.
he wine chosen, Chenin Blanc grape, is the ideal
pairing for this simple dessert. Its sweetness and flavors
reminding of acacia honey, date, apricot and caramel, as
well as the low level of alcohol, provides a smooth and
elegant taste.
02/02/1918 al 29/09/2014, La Capilla, Tinta Suibouk sobre papel
12. 08/12/1886 al 24/11/1957, Desnudo con Alcatraces, Oleo Pintado en 1944
hile Ancho Liquor & Prehispanic dessert. Fine
crystallized strawberries covered in sweet, bitter and white
chocolate, leaving the last strawberry covered only in sugar.
e chose Reyes Chile Ancho Liquor, a recipe from the
20’s, for its deep bronze tone, pleasing unctuosity, and its
light taste of a variety of spices: dried chiles, cinnamon,
cocoa, tamarind and the aroma of wet wood. It makes the
perfect combination with the varieties of chocolate in this
dessert.
13. Traditional lemonade, lightly sweetened, and with a touch of fresh herbs and
chía seeds, which gives it a peculiar texture. This tasty blend provides you with
digestive benefits and omega 3.
Pineapple is a tropical fruit with lots of fiber and vitamins, so a pineapple drink
is an excellent choice for any meal. Its own sweetness is enough, and we add
a secret choice of fresh leaves to enhance its unique flavor.
Tamarind is a pod-like fruit from a tree indigenous to tropical Africa. The juicy
pulp, when ripe, has a sweet-sour taste, so we sweeten it with the syrup
squeezed from sugar cane or with piloncillo.
Watermelon has the colors of the Mexican flag-green, white and
red-. It has a very gentle taste and its flesh is very juicy, so no
need to add water; just sweeten it lightly.
Jamaica water is made as an infusion from the crimson colored
sepals of a flower (Hibiscus sabdariffa), also known as the rose of
Labasia, originally from Africa. It has an exquisite tart flavour and
we mix it with a selection of fresh herbs, to give it a special touch.
Made from hydrated, crushed white rice and mixed with the right
amount of milk, horchata is a delicious drink. We add a little bit of
cinnamon, a touch of vanilla, and the secret family ingredient.
14. E X P E R I E N C E S
México Gourmet
987 876 16 26 / 987 102 22 38
10experiences@gmail.com
15. The delights of Mexico
T his will be a
gastronomic tour through 10 regions
of Mexico, enjoying some of the most
representative dishes in a ten course dinner. Each
dish has been carefully paired with a cocktail, wine or
beer, to match with its particular flavors. Should you
prefer non-alcoholic beverages, we offer a variety of
refreshing fruit drinks, also selected to match each
course. To help you immerse yourself into the
lushness and beauty of this country while you
taste its flavors, we include an audiovisual
accompaniment to your dinner; with fantastic
images and Mexican music, and a bit of
information of the 10 different regions that
your palate will be visiting. BIENVENIDO
A MÉXICO and… Bon Appettit!
