Join us as Tahona’s Executive Chef Adrian Villareal interprets recipes from Mezcales de Leyenda Partner and Author Danny Mena “Made In Mexico: The Cookbook”.
These dishes are inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City.
Author Danny Mena will guide guests through a tasting of select pours from the Mezcales de Leyenda collection.
Please join us before for hosted happy hour from 5-7 pm with a special cocktail prepared by Tahona Beverage Directors Blair Marano and Carlo Bracci Devoti.
All guests in attendance will receive a signed copy of Danny Mena’s “Made In Mexico: The Cookbook”.
Make sure to book your table before it sold out!
Tahona is launching Tacos Omakase every Thursday, a first of its kind here in San Diego. Each week, Chef Adrian will feature a four course tasting menu paired with mezcal available only in our private tasting room. It is in this intimate setting that your host will walk you through the nuances of each pairing, from the ingredients used to how the mezcal was produced.
Omakase is a form of Japanese dining in which guests leave themselves in the hands of a chef and receive a meal which is seasonal, elegant, artistic and uses the finest ingredients available.
– Scallop Tostada with avocado, grapefruit, red onions, fresh herbs, paired with Derrumbes Salmiana
– Maitake Asada Taco with spiced beans, avocado, morita mayo, onions, cilantro paired with Amaras Cupreata
– Cauliflower Taco with mole negro, crumbled chicharron, pickled jalapeno paired with Don Amado Espadin
– Flan paired with Mezcal Animas Ensamble
Make sure to book your seat!
Tony Gurnoe, Director of Horticulture from the San Diego Botanic Garden will be talking about the plants and their origins.
The Agave is nothing like the other plants: it is like a gigantic herb that can simultaneously produce sugars and at the same time offer qualities that herbs most typically offer.
It fights for survival with life spans from 6 to 35 years in the harshest conditions: a perfect example of biological resistence.
During the talk, bites will be served and Steven Sadri, our mezcal sommelier, will walk you through a full mezcal sampling.
Book your seat today!
Join us for a four course Chef’s Table Dinner with Animas Mezcal. Our special guest Andrea Ptacnik, importer of Animas will be our guide.
This month, we welcome Andrea Ptacnik, importer of Mezcal Animas.
She will be our guide in walking through four wonderful expressions which will include an Espadin, Cupreata, Karwinskii and an Ensamble with Cupreata and Espadin. Executive Chef Adrian Villarreal will be creating a special four course meal that is paired to pair with each specific mezcal.
Please join us for a happy hour between 5-7 featuring Mezcal Animas.
Make your reservation before it sold out!