Las Almas Rotas, the funky Expo Park mezcal bar, announced the first in a chef-driven dinner series that pairs a four-course street-food inspired tasting menu with the agave-based spirits the place focuses on. This month, they’ll have a meal by Luis Sánchez, executive chef for The Village Dallas cooking school with Alipus and Los Nahuales mezcal lines. (Both are artisan mezcals from Oaxaca.)
If anyone was wondering whether we’re proliferating elevated Mexican street food—what Regino Rojas and Hugo Galvan are doing and, as I mentioned in a recent post, getting James Beard recognition for at Revolver Taco Lounge—here is more proof.
Try this street-food on for size:
A first course will offer a mini bollilo with bone marrow-black bean spread, cured egg yolk, gooseberry pico de gallo, and, of course, microgreens. A second course turns a pulpo taco into a fabulous creation of compressed octopus with finger lime, micro cilantro, and caramelized pineapple foam on a squid-ink darkened tortilla. A third course presents a flour tortilla crowned with sous-vide pork loin and red truffle mole. And dessert is a sweet pecan tamale with smoked vanilla mezcal ice cream.
Sánchez worked with Andrew Savoie at Resident Taqueria. (You’ll recall that Savoie’s polished, creative takes on tacos at Resident catapulted it into my Best New Restaurants line-up for 2016.) Savoie worked at Thomas Keller’s Bouchon and Jean-Georges Vongerichten’s Jean Georges, both Michelin-starred. It’s that mix of classical training and vibrant Mexican ingredients and inspiration that is so energizing and forward-thinking.
You’re invited into the egalitarian ethos: seating is on a first-come, first-served basis … and you may find that seat at either table or bar.
The dinner takes place on March 13 from 6 p.m. until 9 p.m. Tickets cost $100 and can be purchased here.