Chef Danny Mena And Mijenta Tequila Rejoice Standard Mexican Flavors In New Partnership

Chef Danny Mena cooks with the intention of transporting diners to his residence place of Mexico—to encourage, to educate, to comprehend the culture. It is a sentiment that Mena’s efficiently showcased at his New York-primarily based dining establishments all through the years—La Loncheria and previous Hecho en Dumbo—therefore, it only seemed relevant for Mena to partner with Mijenta, a freshly released tequila manufacturer rooted in community. 

Mijenta implies ‘my people today,’” explains Chef Mena, recognizing the brand’s collective attitude. Developed from 100 % blue agave developed in the highlands of Jalisco, Mexico, Mijenta tequila is overseen from harvest to bottle by Mexico-based Maestra Tequilera Ana Maria Romero. “They desired to feminize ‘mi gente’ mainly because their tequila is produced by women—it’s not all a man’s earth and I adore that,” provides Mena.

Equally important, Chef Mena also liked the taste and mouthfeel of Mijenta, recognizing the flavors of his property region in the spirit, from the peppery notes infused by the terroir of the Jalisco Highlands to the rounded sweetness pulled from the agave during a gradual fermentation. “When you make tequila, it’s the way you prepare dinner the agave which is where a great deal of the taste comes from,” describes Mena, who provides, “If you like agave, blanco is as pure as it is.” 

Mijenta’s blanco is what motivated Chef Mena to develop a sequence of recipes to showcase how tequila—like a quality wine—can complement and even amplify a dish, earning it a culinary expertise. “The dishes that I chosen are traditional dishes from Mexico,” states Mena. “In the long run, it does not make any difference what area you are from, what social class or what your tale might be, these are dishes that are eaten unanimously and are an essential ingredient in bringing people today alongside one another.” 

The dishes—Chiles Rellenos, Aguachile Verde, Mole Mijenta, and Tuna Tostada—are a blend of acquainted flavors and modern spices. And even though variants of the dishes have seasonally appeared on the Chef’s menus during the metropolis, these four dishes ended up curated exclusively to pair together with Mijenta.

“My mole is thickened making use of chili seeds, so I picked a few chillies that would be complementary to the sweetness of the agave,” claims Mena. “The aguachile is performed with scallops—the sweetness of the scallops pairs with the honey, vanilla and caramel notes in the tequila.” 

“The chiles rellenos is built with poblano pepper which delivers out the tropical, fruity, natural flavors from the soursop [local fruit] in the tequila. And the tuna tostada is a crispy, fried corn tortilla topped with creamy, umami, raw tuna the blend of the two textures is definitely wonderful,” claims Mena, incorporating that this pairing was extra about highlighting the mouthfeel. “The viscosity of the tequila performs seriously properly with this pairing simply because of the way Mijenta is cooked, the sluggish fermentation provides it texture.” 

You’ll find Mena sipping Mijenta neat along with these dishes, however, he recognizes how the tequila also lends by itself to tasty cocktails that enhance the flavors just as perfectly. Primary creations from the Mijenta team involve the Tequila Daisy (1.5 pieces Mijenta blanco tequila .5 components pineapple syrup .75 components lime juice .50 sections yellow chartreuse) and the Dandy Pinstripe (1.5 parts Mijenta tequila blanco .5 teaspoons crushed cardamom .75 sections lime juice .25 elements benedictine liqueur .50 components creme de cacao 1 bar spoon powdered sugar). 

Although La Loncheria is at this time open for patio eating, takeout and delivery, Mena and Mijenta made these dishes and pairings for an at-home expertise. “The level of cooking and ingesting is to convey enjoyment,” shares Mena. “One of the most important matters to bear in mind is you have to go with what you sense relaxed with tweak the recipes to your individual passions. “Take the mole—if you want to make it spicier, increase a chipotle, or if you want to make it sweeter, include some chocolate. Use flavors and elements that you like,” reminds Mena.

As for the partnership involving Mijenta and Chef Mena, they say it’s just the beginning as they’ll continue on to support a person a different with long term activations and collaborations in get to unfold the phrase of very good food items and tequila. 

Go to the pursuing links for a full checklist of food stuff and cocktail recipes showcasing Mijenta Tequila.

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