As a frequent traveler to Mexico, I’ve become quite the connoisseur of Mexican cuisine and am always seeking out places where it is don’t right.
Last night, I jumped at the opportunity to spend my evening in Barcelona, one town where I seldom find great Mexican food, and attend a special dinner hosted by guest chef, Lula Martin del Campo, aka Lula Chef, to celebrate Mexican Independence Day, September 16th, in style at Salt.
Start to finish, this was one of the best fine Mexican cuisine meals that I have ever had, and certainly ever had outside of the North American continent.
Lula’s perfectly prepared menu of Chilapitas with Corn Palm Ceviche, Shrimp Tacos, Codfish with Black Mole and Beef Solomillo were each beautifully presented, packed with flavor and very pleasantly surprising that they were not the least heavy, leaving me content and eager for the amazing desert of 3 Cajets Cake, where my plate was left spotless.
Adding to the fabulous cuisine was the unique spin of Mezcal pairing with each course, presented by the knowledgeable Javier Solorzano of Cultura Mezcal. Having discovered Mezcal via Mexican friends a few years back, I’ve personally been a huge fan of the spirit, but have never considered it as an accompaniment to food. This all changed last night, as I thoroughly enjoyed the smoky Mezcal Marca Negra, Agave Espadin with my Beef Solomillo and even the desert.
Taking with me both a new favorite Mezcal to share with friends and learning a new cocktail recipe, the “Bloody Mezcal” made the night complete. So, yes, you may be wondering how I’m writing this article, the morning after consuming mass quantities of Mezcal in the form of cocktails and straight shots? That’s the beauty of this artisanal made spirit. Go out and try some for yourself and feel free to share any food pairings or cocktail concoctions that are inspired by your experience.