Siembra and Casa Cenizo at the Best New Chefs collaborative dinner
On this occasion, two chefs who celebrate Mexican cuisine from different parts of the world joined forces to create an unforgettable experience.
The evening began with a welcome spread featuring Dolores Tuna: a tuna tostada with pipián de venas (a type of mole sauce), a mini tostada with quelites (a type of wild green) and fava bean—creations by Karina Mejía—as well as citrus-cured tuna with macha parrense (a type of clam) and mandarin orange, prepared by Alan Peña. The appetizers were paired with Tempus beer and a special cocktail made with LOCO Tequila.
The menu continued with a tlayuda topped with dried fish, fish sausage, and grasshoppers, prepared by Karina Mejía, paired with Emmolo Sauvignon Blanc from Vinos Wagner. Next, Alan Peña presented sweetbread fritters with sour cream from General Cepeda and a mix of mushrooms, paired with The Walking Fool Red Blend (Zinfandel/Petit Syrah) from Vinos Wagner.
For the main course, Alan Peña surprised everyone with creamy chorizo rice, oxtail broth, egg yolk, and marinated rib, paired with Caymus SuiSun Grand Durif from Vinos Wagner. To close the meal in style, Karina Mejía created a mango textures dish, accompanied by LOCO Tequila.
Thanks to the support of Unique Santander, BMW, Wagner Wines, LOCO Tequila and W Hotels, this third collaborative dinner became an unforgettable gastronomic experience.
Don't miss the next editions of our Best New Chefs collaborative dinners.
