I am cooking up brunch at a pop-up event sponsored by Feastly this coming Sunday, May 3rd in The Mission, so for those of you who were just waiting for a chance to taste my food, this is it!. There will be a tortilla-making class first, starting at 10 a.m, then brunch at 11, with bottomless Mimosas, an all-Tequila bar and lots of great locals. Come through!
A % of event proceeds will go to One Heart World-Wide’s Nepal fund. OHWW has been working in Nepal since 2010 and is on the front line of getting relief to those in immediate need right now. We will also provide an opportunity for those of you who may want to make additional donations.
Tortilla making starts at 10 AM.
Brunch starts at 11 AM
Dietary options:
Apple-Tequila Guacamole
Chunky, the way they serve it in Mexico, with a distinctly California twist,
adding tequila-soaked Granny Smith apples and chipotle-honey roasted pecans.
Motul-Style Baked Eggs
From Mexico’s Yucatan: baked eggs served over refried Frijole de Olla
(Rancho Gordo black beans stewed for 24 hours in a clay pot)
layered with handmade tortillas and Mexican Manchego cheese,
then drenched in a sauce of simmered tomato, garlic and onions
with diced ham and baby organic green peas
Mexican “Niçoise”
For a Mexican twist on the French classic, grilled fresh albacore tuna
is tossed with jicama, roasted pobalno chile strips,
salt-cured olives, capers, tomatoes, hearts of palm and topped
with hard-boiled egg slices and anchovies and tossed with a chiptole EVO vinaigrette
Small Plate
Dessert
Mexican Corn Cake
Soaked in decadent agave-lemon rum sauce
BAR
Noble Ritual $11.00
First sip: a Sangrita (a traditional accompaniment to Tequila in Mexico
made with tomato juice, fresh squeezed orange and limes juices,
salt and pepper and other seasonings) served in a shot glass Second sip:
Casa Noble Tequila Third sip: Corona Extra Repeat!
Ginger or Traditional Margarita $9.00
A great margarita is part art, part science. It requires a Mix Master (we’ve got a great one!)
and quality ingredients, from the lime juice to the tequila to the rim salt.
What’s so different about my Margaritas ? We use tiny, tangy Mexican or Key limes,
squeezed by hand using a Mexican lime-juicer, which releases the precious aromatic oils
hidden in the skin of the fruit and allow our fresh-squeezed lime juice to “mellow”
overnight for a smoother, silkier margarita. We use organic agave syrup as a sweetener,
not sugar and water and rim our glasses Ancho Chile salt. Salud!
Caballito y Verdita o Sangrita $8.00
In Mexico, Sangrita (not to be confused with Sangria) is a customary partner
to a shot of straight Tequila Blanco; a non-alcoholic accompaniment that
highlights tequila’s crisp acidity and cleanses the palate between each peppery sip.
Made with Seville orange, lime and pomegranate juices and a hint of ancho chile,
its garnished with a couple of jalapeño slices. Or, choose Verdita,
which is made with pineapple juice, cilantro, mint and jalapeño,
and is also served with a straight shot. Bright and refreshing.
my Mission: Tastes of SF 