Wild Salsa Executive Chef Katie Horne and team are preparing an amazing menu of Mexican regional flavors, paired with the greatness of Avion Tequilas. This is the first of a monthly dinner series at Wild Salsa. This unique dinner pairing takes place Thursday, July 26, 2018 at 6:30pm. Purchase your $45 tickets here.
Win a pair of seats for this dinner by commenting below and sharing on social media of your choice. Winner will be selected July 16th at random. Check out our previous look at Wild Salsa.
Avión Tequila is produced in the town of Jesus Maria, located at 7,000 ft. above sea level in the Los Altos region of Jalisco, Mexico. Only piñas of 7- 10 years of age are used to create Avión. After being carefully chosen by the jimadores the piñas are slow roasted in brick ovens for three days. The tequila is distilled in small batches and finished with a “proprietary” ultra-slow filtration. Each bottle is hand-filled and labeled with batch number and a bottle code.
Chef Horne’s menu for July 26:
fresh shucked petite oysters, tomatillo-cucumber pico, guajillo mignonette, cilantro-line froth
blue corn masa dumplings, poblano-tomatillo broth, grilled corn, radish
braised chicken, mole poblano, queso fresco, escabeche onion, sliced jalapeño
crispy pork belly confit, achiote-sweet potato, glazed pinto bean, avocado
spiced chocolate custard, tuile, candied oat, coconut oil powder