Cerveza, Amigos, y Comida!

This last beer dinner was such an amazing experience. Choosing the dishes to this Mexican theme and using the special releases of Ballast Point beers really pushed us to be a bit more creative. Mexican food is usually on the top list of people's favorite food so our inspiration was to use traditional ingredients and dishes but twist them up a bit.

Thanks to all of you who attended and helped us in creating the wonderful and memorable moments with our food, the making of new friends, the craft beer, the Jarocho music from L@s Cafeter@s, and of course thanks to Miguel Hidalgo for rallying it up and getting Mexico on its way to its independence.

For those of you who could not make it, we hope to see you at the next...OCTOBER 18TH

Same-day picked local black mission figs from the backyard tree topped with goat cheese and drizzled with chipotle honey

1er tiempo: Grilled shrimp taco in a jicama tortilla with watermelon pico de gallo and tlacoyos de huitlacoche. Paired with Ballast Point Fathom India Pale Lager
The freshness of the jicama, watermelon and the citrus in the shrimp brought out the fruity hoppy aroma of the beer. Its light clean and refreshing lager body really balanced the spice and overall flavors. The tlacoyos de huitlacoche with a dash of chile de arbol salsa were just a nice treat...really nice treat!

2do tiempo: Chile Pasilla relleno de picadillo con frijoles negros Paired with Ballast Point Abandon Ship Smoked Lager
The chile's bittersweetness and smokiness was complimented with depth from the smoked lager, which had a nice medium body with some balanced smoky flavors. The lightness of the lager helped cut all the rich savory flavors from the pork picadillo. The black refried beans were fried southern Chiapas style...dried out and then flipped like a pancake!

3er tiempo: Ensalada de espinaca, ejote, y betabel con aderezo poblano. Paired with Ballast Point Longfin Helles Lager
The spiciness of the poblano dressing along with the fresh spinach, radish, and green beans were a nice pair with the light, cleansing Helles style lager.
I always love how the 3rd course gets the palate cleared up and ready for dessert.

4to tiempo: Pastel de 3 leches al chocolate con un picoso ganache Paired with Ballast Point Black Marlin Porter with cocoa nibs
Who doesn't love pastel de 3 leches? So how about it with chocolate? We used a whole grain pastry flour that gave it a nice nutty texture for the milks to soak up really nicely. The chocolate used for the cake and ganache was from Oaxaca, pure and spicy.
The sweet and rich & spicy ganache pieced the dish together with the porter's rich, robust, and toasty sweet cocoa nibs.
This all went down suavemente!

La Mesita diners in the garden and under the moonlight

Nothing goes down better after a handcrafted Mexican meal like some Mezcal and homemade sangrita in the lime cups. For the Mezcal we poured Scorpion blanco, and Don Amado reposado.
Salud!

After the party is the after-party!
L@s Cafeter@s all the way from El Lay sharing with us the beautiful music that is, Jarocho. I didn't spot that many Guayaberas, but I know the few that repped it, Brad!
Listos pa' tirar party!

Encantados!

Where else can you see someone with an donkey's jawbone used as a percussion?

Thanks to Jeff from Ballast Point for all the beers, La Mesita crew, our followers, and life for giving us the opportunity to do these events and take food and beer to another dining experience.

Que Viva Mexico, Que Viva!!!