Chorizo panini, fresh mozzarella cheese, garlic sauce and arugula

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DESCRIPTION

PAIRING

Vino Blanco

FLAVOR RANKING

Salty
sweet
spicy
acid

INGREDIENTS

Recado negro

Mezcla que incorpora tortilla de maíz quemada, pimientas de Castilla y Tabasco, ajo, achiote, orégano, comino, epazote y una variedad de chile colorado seco llamado de Campeche. Los ingredientes se muelen y se agrega agua. Esta preparación también es conocida como chilmole.
Es muy utilizada en Yucatán, en donde sirve como base en la elaboración del relleno negro, que combina cerdo o pollo. Este guiso es muy popular en los restaurantes de Mérida, la capital del estado, fundada en el siglo XVI.
En Mérida, conocida como la ciudad blanca, se encuentran tanto monumentos coloniales de estilo barroco y neoclásico como muestras de la influencia de la arquitectura estilo art déco en México. En sus alrededores, los enclaves mayas ofrecen otras concepciones arquitectónicas y estéticas.

Chile güero

Nombre genérico que se aplica a cualquier chile fresco de color amarillo o verde amarillento. Se encuentra en las distintas regiones del país, y puede variar de forma, tamaño, sabor, picor y uso.
El chile manzano y el habanero ocupan un lugar especial en esta categoría, pues se aprecia su distintivo sabor y picor (ambos son singularmente picantes). El manzano proviene del sur de México, mientras que el habanero es originario de la zona del Caribe, en la península de Yucatán. A ambos se los conoce como chiles güeros en el norteño estado de Sonora, y son la base de la famosa salsa güera que acompaña a pescados y mariscos que son típicos de la zona del Mar de Cortés, como se denomina al golfo de California.

Incontables playas vírgenes se extienden a lo largo del Golfo de California.

The word mezcal is derived from the Nahuatl language: Mexcallí.

Metl = Maguey
Ixcalli = Cocido

Mezcal is obtained by means of a long and complex artisan process of baking, fermentation and distillation of the heart of the maguey cactus.

Each type of mezcal is unique, its flavor determined by the species of maguey, the tradition of the region in which it is produced and the recipe of the master mezcalero in charge.

Agave Karwinskii

Agave Americana

Agave Cupreata

Agave Angustifolia

Agave Potatorum

Agave Salmiana

Agave Marmorata

Agave Duranguensis

1- Care of the ecosystem

To ensure the continuity of the mezcal tradition, it is indispensable to take care of the ecological equilibrium, promote the reproduction of wild agaves, reforest and care for the fauna that pollinate the agaves.

2 - Maguey selection and trimming

Solely ripe agaves are selected - each species has a distinct maturation time ranging from 8 to 40 years. Trimming consists of cutting the long stalks in order to extract the heart of the plant.

3 - Baking the maguey

The agave hearts (also called piñas) are baked for 3 to 8 days underground in volcanic stone ovens in order to extract the sugars.

4 - Grinding of the maguey

The baked maguey is ground to extract the juice and begin the fermentation process of the sugars.

Fermentation

This is the longest stage of the process - the juice is allowed to ferment for 8 to 15 days depending on the climate and tradition of the region.

6 - Distillation

This is carried out in a still- the heat provokes evaporation of the alcohol which, upon condensation, will make up the mezcal. Distillation has three stages, the master mezcalero determines the quantity of mezcal to be used from each stage for the final blend.

1-Observe

Stir the mezcal to observe its transparency, the pearling and its body and consistency.

2-Touch

Rub a drop of mezcal between your thumb and index finger to feel the texture, which may be coarse, oily or dry. Next, place a drop in the palm of your hand and rub it so as to heat and evaporate the alcohol, then hold your hand up to your nose.

3-Smell

Discover the aroma of smoked maguey in your hands, smell the glass in different positions and open your mouth to take in the aroma, feeling the aroma as it intensifies, and try to find memories connected to these aromas in your olfactory memory.

4-Savor

The first kiss

Take a small sip of the mezcal and spread it over your palate, tongue and mouth. Continue smelling the mezcal until your tongue begins to salivate and prepare for a second drink.

The deep kiss

Take a bigger sip of the mezcal and then tip your head back, softly allowing the mezcal to pour little by little down your throat, drinking it very slowly.

The romance

Take a drink of the mezcal and once you have swallowed it take a deep breath, slowly inhaling through your mouth and exhaling through your nose. Feel how your sense of smell and taste connect to explore the full array of aromas and flavors.

5- Order another shot!