For its first event of the year, the enthusiastic Bailliage of Guadalajara (Bailli: Fernando Brizuela) had a wonderful dinner at La Tequila. This renowned restaurant in the heart of the city has delighted our palates since 1995.

We were presented with a wonderful combination of Mexican food - mostly prepared using local delicacies - combined with Mexican wine and spirits.

“The gastronomic richness of Mexico is due to its geographic, climatological and cultural diversity, but the love and passion for our craft complement the equation”, said Julio Sánchez, Chef of La Tequila when presenting the menu.

MENU

Sacred pepper doblada
(a tortilla-based dish)
creole corn, bone marrow
served with amaranth, cheese and sauce
Laberinto Sauvignon Blanc - Bodegas Cava Quintanilla

Sustainably-caught striped bass
lime purée, yellow chilhuacale sauce
home-grown dehydrated tomatoes
Bodegas del Viento Pinot Noir, Coahuila

Duo of desserts
Burnt tortilla ice cream
caramel, mescal, blue corn dust
and
Chocolate tamales
nuts, raisins, marzipan ice cream
Agua Maldita Mezcal, Oaxaca, Matatlán

The fish was exceptionally fresh and the accompaniments a true delight. The drinks pairings were outstanding thanks to Vice-Échanson Miriam Nuñez who selected the two Mexican wines and the mezcal.

Members and their guests had a most enjoyable time especially from using the occasion to welcome the spring and its warmer weather.

Marco Albarrán Arozarena
Chargé de Presse