Mexique': Anything BUT Tacos

Last night I was invited by the Mexico Tourism Board (apparently they came across my blog and wished me to attend based on my culinary tastes) to enjoy a night of authentic Mexican cuisine, with the flare and artistry that only a chef like Chef Carlos Gaytan could bring to the table (pun totally intended).  If you haven't noticed the Mexican Tourism Board has been really trying to advertise all the beauty, wealth, and richness that their country has to offer; and if this meal was even one-tenth of what I would have to look forward to on a trip to Mexico, I'm booking a flight today!  Not only was I lucky enough to be thought of for this event, but was able to bring my own culinary muse, which by now you know is my boyfriend Joe.  He also served as photographer for the evening.  So all the delicious pictures that will be shown, were his doing. 

As I mentioned above, Chef Carlos Gaytan was the culinary genius behind this thoughtful, and thought provoking, menu.  He is not only head chef but also owner of Mexique', which is nestled in the wicker park area of Chicago and Ashland (close to both Milwaukee and Chicago blue line stops).  His food was a marriage between the simple and well known flavors of his Mexican heritage, but paired in a way that creates a revelation of both flavor and texture. 

Chef Gaytan's passion for cooking shown through with each course that was brought to the table.  You could tell that a lot of love was put into his creations, and also to the overall melding of all four dishes together.  It was an absolute pleasure meeting him, his wonderful staff, and especially the folks at the Mexico Tourism Board.  Thanks for an absolutely amazing Thursday night!

So without further ado the four course menu, with wine pairings from Mexique'!

Primero

 Ceviche

Ahi Tuna, Avocado Mousse, Chipotle Aioli, Mango Habanero Galette

Wine pairing: Prosecco, Label Unknown-Light, crisp, citrus and apple

(Delectably light.  Cilantro and onion did not over power but melded with the airy avocado mousse.  BEST tuna tar tar I've had, this includes my favorite sushi restaurant TANK)

Segundo

Mole y Maiz

Jamaica Braised Pork Belly, Mole Teloapan, Fresh Corn Tamal, Butternut Squash Foam

Wine Pairing: Tempranillo, ERCAVIO-smells of banana, smooth, with nutty and oak tones

(The texture of crisp, tender, and saucy, created something beyond palpable words, just mmm...mmm...good)

Tercero

Carne Asada

Grilled Flank Steak, Fingerling Potato Salad, Spinach, Asparagus, Roasted Red Pepper Chipotle and Goat Cheese Fondue

Wine Pairing: Cabernet Sauvignon, La Flor- sweet and aromatic, oaky smoothness, so good I finished mine before the course was brought out! oops

(Goat Cheese Chipotle Fondue was so flavorful that I could have sopped up extra with bread.  The flank steak was PERFECTLY prepared rare.  You enjoy the steak and fondue to the point that you forget about the subtleties of this dish, until a piece of roasted asparagus explodes onto your taste buds, bringing the meal to an entirely higher level of culinary being!)

Cuarto

Chocolate Tamal

Warm Rare Chocolate Tamal, Pistachios, Papantla Vanilla Ice Cream

Wine Pairing: 100% Agave Tequila, Don Julio Anejo-I love tequila and have never tasted anything like this.  It was like candy, couldn't stop drinking it!

(Chef Carlos described chocolate as being a luxury that only the wealthy in Mexico used to be able to enjoy.  This dessert made me feel elitist!)