Oaxaca's El Destilado Pops Up at Calavera

The Sept. 24 event features peanut-sauce rabbit, mezcal cocktails, and more.


Image courtesy of El Destilado

The team from El Destilado -- one of the trendiest restaurants in Oaxaca, Mexico -- is taking over the kitchen at Oakland's Calavera restaurant for the second year running, with a mezcal tasting and a five-course dinner set for Sunday, Sept. 24.

From 4 p.m. to 6 p.m., there will be a tasting of rare mezcal from Cinco Sentidos. Cost is $20, no reservations required.

From 6 p.m. to 8 p.m., a limited-seating dinner will be served. Cost is $60 with beverage pairings for an additional $30. Reservations -- call 510-338-3273 or use Open Table -- are recommended.

The menu for the dinner has just been announced:

Jurel Crudo: hamachi, charred avocado, fried shallots, aguachile, chile oil -- paired with a choice of Totol (Chemin Blanc, Baja California) or the Vista del Verano cocktail (Gracias a Dios mezcal gin, lime, Dogfish Dead SeaQuench Beer) 

Mollejas de Cordero: veal sweetbreads, potato starch, chayote, black beans, fermented salsas -- paired with Celto Chiari (Lambrusco, Italy)

Panza de Puerco XO: 12-hour pork-belly confit, Oaxacan XO, baby squash -- paired with Monte Xanic (Sauvignon Blanc, Mexico)

Conejo Enacahuatado: rabbit, peanut/puya sauce, arroz cremoso, baby carrots -- paired with the Conejo Borracho cocktail (Amaras mezcal, carrot juice, cilantro, Ancho Reyes Chile Liqueur, Critter Bitters, Ant Salt Air)

Pannacotta con Fruta de Temporada: stone fruit, flor de cacao infusion, herb tea, almonds -- paired with El Higo (fig crema de mezcal) 

Add your comment:
Edit ModuleShow Tags Edit ModuleShow Tags

Big savings on local dining & more.

Edit ModuleShow Tags

Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags