"Starting Tuesday, Sept. 16, and Wednesday, Sept. 17, he will introduce an exclusive taco-tasting experience a Tacomakase, named after the Japanese omakase tradition in which diners give themselves over to the talents and whims of the chef. Copita Tequileria y Comida's multi-course meal will be limited to 20 guests each Tuesday and Wednesday evening, with reservations a must. There are two seatings, at 6 p.m. and 7 p.m. The eight-course menu is priced at $65 per diner."
"An optional beverage-pairing menu, $25, has been created by Cuenca-Maitret and Copita owner Joanne Weir, noted Wine Country and TV chef and cookbook author. The idea harkens back to his years cooking in Mexico City, a capital known for its vibrant gastronomic scene. This is definitely something I would create there without hesitation, Cuenca-Maitret said. This concept will allow Copita to offer our customers a culinary experience reminiscent of Mexico City, without the need for a plane ticket."
"The inaugural Tacomakase will welcome guests with a Blue Corn Quesadilla (with pork rind, Oaxacan and Cotija cheeses and crema agria topped with pickled onions), followed by six innovative tacos: Queso Fresco (cactus, crema chipotle, roasted tomato and pumpkin salsa) Chipotle Octopus (with pork rind, roasted pineapple, tomatillo salsa) Tlalitos (pork belly bacon bits, green tomato salsa, watercress, lime, with blue corn tortilla) El Califa de Azari (lime steak topped with squash blossom paper, guacamole, habanero salsa) Garlic Shrimp (with guajillo. lime. black bean puree)"
Azari Cuenca-Maitret will introduce a Tacomakase taco-tasting at Copita Tequileria y Comida beginning Sept. 16 and 17. Service will occur each Tuesday and Wednesday evening with two seatings at 6 p.m. and 7 p.m., limited to 20 guests per night by reservation. The eight-course menu is priced at $65, with an optional $25 beverage-pairing created with Copita owner Joanne Weir. The concept draws on Mexico City culinary traditions and emphasizes seasonality and freshness, with tacos changing according to ingredient nature and respect. The inaugural menu includes a blue corn quesadilla and six inventive taco preparations, plus a dessert Bunuelo.
Read at www.mercurynews.com
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