Celebrate Cinco de Mayo in High Fashion at Komali

komaliby Steven Doyle

We will be talking up Cinco de Mayo all day, and we are sure that many of you started your celebration last night. The enchiladas will be flying, along with massive amounts of tequila in every form. The margarita will be king this weekend for sure. But this morning we discovered something a little different; a bit more refined. Anastacia Quinones has devised a special and creative menu over at Komali that truly gets into the spirit of the holiday.

First understand what we are celebrating. Many believe that the day is to commemorate the Mexican Independence Day, but that would be September 16. In the state of Puebla, the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.       

To celebrate the victory in the Franco-Mexican war of Cinco de Mayo, Chef AQ has created a menu based off popular French dishes and transformed them into contemporary Mexican dishes. This will be a unique experience that allows Chef AQ to step away from the usual (and amazing) enchiladas for a day and stretch her culinary charm. These dishes can be served as a total dining experience, or ordered ala carte.

In addition to these marvelous sounding dishes you can wash it all down with a cocktail called The Loser. Le Perdant is made with Liquor de Agavero, Champs, Papaya and Candied Jalapeno, and can be found at the bar for a mere eight dollars. That’s just over six euros for those keeping track in France.

Here are the special menu items that will be offered this weekend. Reservations are recommended. Note that Komali is closed Sunday for a special party.

Foie Gras
Seared foie gras, Mango-habanero jam, toasted brioche, pickled red onion and cilantro salad.
 
Salade Nicoise
Chile piquin seared tuna, watercress & purslane salad, crispy poached egg, jicama, avocado, heirloom tomatoes, pickled green beans, sherry-pasilla dressing.
 
Boeuf Bourguignon avec Pomme Dauphine
Beef stew, heirloom carrots, chayote, crimini mushrooms, pearl onions with potato and Oaxaca cheese croquette.
 
Crème Brulee
Mexican Chocolate Crème Brulee, crema de Tequila, strawberries
 

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Filed under Cinco de Mayo, Steven Doyle

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