Tacos, tamales, moles, and tequila— that’s just the beginning of what’s on the menu at Alcomar’s three-part dinner series, Flavors of Mexico. Chefs Jeff Martinez andAlma Alcocer’s elaborate dinners feature five courses made with local ingredients. Each course is paired with handcrafted cocktails and spirits, to complement the fare and transport you deep into the regions of Mexico.
I spent an enchanting evening at Alcomar on Halloween for the second part of the series, Mezcales & Moles. Here are the highlights to whet your appetite for the final installment on Dec. 5, 2017.
Gulf Shrimp and Tortita De Arroz
I’m usually not a seafood enthusiast. In fact, I don’t really eat meat. But this dish was plated beautifully and I was eager to try it. Large gulf shrimp cooked to tender perfection sat in a rich mole sauce called coloradito. Sitting in the thick savory coloradito was a buttery small cake called a tortita de arroz (rice pancake). This dish was satisfying, reminiscent of a what you’d experience sitting at a restaurant along the Baja Peninsula.
The second course was paired with the Coyoacan, a bright pink cocktail both aesthetically pleasing and delicious. The drink combined hibiscus, lime, agave, smoked hibiscus salt, and Del Maguey mezcal.
Flavors of Mexico guests had the option of pairing the second course with a Del Maguey mezcal flight from the Single Village collection. The flight featured three mezcal samples from different Mexican villages.
- Chichicapa is made in the plains and valleys of Oaxaca, Mexico. To me, this mezcal was one of the least smoky. Notes of citrus and mint danced on my palette.
- Minero haled from Oaxaca’s Santa Catarina Minas. On the sweeter side, it had a vanilla essence.
- Wild Papalome is from the village San Pedro Teozacoalco in Oaxaca. It was the earthiest sample of the flight, with hints of dried black cherry and mushroom.
Although each tasting varied in smokiness, each had a smooth finish and unique, enjoyable flavors that complemented the second course perfectly.
Entree: Tamal-stuffed Quail and Roasted Plantains
I don’t think of quail when I think of the flavors of Mexico, so needless to say I was surprised to see it on the menu for the evening. The rich flavor combinations were even more surprising. The tender quail meat sat in a chocolatey mole sauce, with plantains on the side to complete the savory dish.
Don’t Neglect Dessert
The Alcomar team definitely had a few tricks up their sleeves for the final act. Chocolate habanero spiced cake with chocolate avocado buttercream was served for dessert. It threatened to steal the show.
This mouthwatering dessert finished off the menu nicely, with its deep chocolate flavor and just enough heat from the habanero for a slight after-burn. Although you couldn’t taste the avocado per se, it made the buttercream rich and smooth. I’ve never had a dessert quite like it and was hesitant to let our server take my plate away.
The decadent sweet treat was paired with an even more decadent mezcal horchata to wash it down. This spiked take on a traditional Mexican drink offered a warming smokiness combined with soft notes of cinnamon. It was the perfect drink for a chilly fall evening.
Final Thoughts on Flavors of Mexico
If you’re looking for a beautiful and intimate dinner that transcends preconceived notions of what the flavors of Mexico are, then look no further than Alcomar. The next and final installment of Flavors of Mexico will take place Dec. 5, 2017. Don’t miss Tamales & Tintos!
1816 S. 1st St. – Website
➡️ Keep reading: “Alcomar Takes You to Mexican Seaside With South 1st Eatery”
@dollarsaenz wants to know:
What’s your favorite dish at Alcomar?
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