Last night we went to Oyamel's Tequila and Mezcal Festival. We got a sneak peek of the festival menu and sample dishes by head chef Colin King, such as the cueritos here (pork skin and chicharrones with lettuce, lime, cilantro, and salsa), with Oyamel GM David Anderson.
We snapped José Andrés, chef/owner of Think Food Group, including Oyamel, with manager Jasmine Chae, who helped create the festival cocktails such as Miramar (Herradura Silver, Yellow Chartreuse, Lime, Pineapple and Salt Water Mist), el jarocho (Anejo tequila, housemade ancho chile liquor, Cocchi Americano Rosa), and crowd fave Rosa de Oaxaca (Mezcal, hibiscus, raspberry, lemon and a mist of tuberose).
The menu highlighted the flavors of Oaxaca and Jalisco, Mexico with dishes such as Ostiones con salsa piquin (oyster on the half shell topped with salsa piquin, onion, and cilantro) and escurtidos (pickled winter vegetables with tomatillo, queso Cotija and chile piquin). Here, Serious Eats’ Brian Oh, Think Food Group's Stephanie Salvador, and DAI's Lia Gigg.
The party leads up to next month's seventh annual Tequila & Mezcal Festival starting March 10, with Latin music from the band Montuno.
