Cien Agaves Tacos & Tequila Dia de los Muertos Dinner was not too long ago and I’m here to share with you some of the dishes and drinks we consumed to celebrate! In case you didn’t know, Dia de los Muertos means Day of the Dead and it’s a unique festival to celebrate just that, those that have been lost. Cien Agaves Tacos and Tequila partnered with Espolon Tequila to create a night where we could gather and enjoy some food and drinks and pray for and remember friends and family members who have passed and help support their spiritual journey. To welcome the departed when we arrived, we were given some Espolon Tequila that had a mixture of pomegranate, beets, cayenne, jicama, oranges, lime, poblano and honey.
After the welcoming we enjoyed our first course, which was a tamale, elevated with the flavors of shredded duck and manchego cheese topped with a spicy mole sauce. This course was paired a drink called the oaxacan dead with Espolon Blanco, el silencio mezcal, lime, coconut cream, coffee chili bitters and pineapple Mexican coke reduction.
One of my favorite dishes of the night was the shrimp and avocado salad with chili infused shrimp, avocado, agave chili quinoa, tomato jam and cucumber serrano caviar. I’m mean, it was beautiful to look at and I enjoyed the textures of everything and how the flavors melded together. With the coolness from the layers, a little bit of heat from the shrimp and I’m a huge fan of tomato jam. Everything worked just right! We were given the la calavera catrina to go with this, a drink made with Espolon Resposada, mandarine napoleon, yellow charteuse and smoked grapefruit bitters.
For our main dish we enjoyed a nice sized portion of Chile pork shank osso buco with chipotle manchego polenta and orange cinnamon glazed baby carrots. If osso bucco is on the menu, I’m probably going to order it. The meat is amazing when it falls off the bone and it worked well with the creamy polenta and the added sweetness from the baby carrots. This paired perfectly with the altra del cerdo which was serrano ham fat washed Espolon Anejo, ancho reyes, quince, finger lime and pepita orgeat.
Dessert was finally upon us and the three borrachos made their appearance. Three desserts infused with tequila. The first was Coconut and Lime sorbet with Espolon Blanco, carbonated pineapple with mexican spice blend infused with Espolon Resposada and then the pumpkin lime sphere with pepita cocoa dusting infused with Espolon Anejo. This event was to benefit the Scottsdale League for the Arts. For more information on the Scottsdale League for Arts go here: leagueforthearts.org/
7228 E 1st Ave, Scottsdale, AZ 85251