Liquid cuisine arrives: tripe, pork, and rooster cocktails from Mos! / Cooperating
Miguel González (I don't think the olive in the Dry Martini can be considered cuisine) are delicious and so diluted in alcohol that they become addictive.
The gathering doesn't count as a visit to the god Bacchus. The owner insists that, thanks to the distillations, the long infusions of wines and spirits, and the manipulation of the cocktail temperatures, "the alcoholic sensation" is reduced to a minimum. For example, in the welcome cocktails (Cocido Albariño and Bosque Gallego), with a tripe stew spherification, the wine has been infused for seven months with pine cones, gorse, and brambles.
We enjoyed the black rooster fritter from Mos and a taco (sope), smaller and thicker than the classic version, with its traditional mole sauce. The tartare of Galician aged beef, matured for 180 days by LyO, was incredibly flavorful. A bite of coruxo (a rhomboid fish similar to monkfish, difficult to find outside of Galicia) was served, along with Galmesano cheese (from Airas Moniz in Chantada), and we finished with a dessert reminiscent of a soufflé Alaska with homemade quince paste. A brilliant ending followed with a very good flan made with goat's milk, eggs from hens fed exclusively on corn, and vanilla.
