The evening began with a Ce nizo cocktail , an innovative blend of green tomato and pear that surprised with its freshness and balance, creating a refreshing and sophisticated start.
Mezcal Chacaleño It was accompanied by a homemade leg ham bruschetta, which provided a perfect combination of textures and flavors that enhance the unique character of the Jackaleño.
We continued with Arroqueño Mezcal , which was paired with a traditional lasagna. The robustness and depth of the Arroqueño were complemented by the richness and flavor of this Italian classic, offering a harmonious culinary experience.
Deer Breast Mezcal It was presented accompanied by saffron and chamorro risotto. The complexity of the Deer Breast It blended sublimely with the smoothness of the risotto, elevating each bite to new heights of flavor.
Finally, E l M ezcal Sotol It was enjoyed with a dark chocolate cake with a touch of red berries. This dessert concluded the dinner, where the intensity of the chocolate and the freshness of the red berries found a perfect counterpoint in the Sotol.
This pairing dinner not only celebrated the excellence of mezcals Root Origin of the Spirit, but also offered a comprehensive gastronomic experience, combining tradition and creativity in the heart of Durango.
