This week, I was hard at work figuring out what dishes to pair with some of the best mezcal the world has to offer. This time last year, I met Andrea Hagan at the Mezcaloteca tasting room in Oaxaca City, Mexico. She enlightened me on the traditional processes of harvesting wild agave and its distillation. We trekked out into the countryside and tasted the spirit as it was being bottled, and I really came to understand the complexity of mezcal and Mezcaloteca’s mission to preserve the culture around its production.

I stuffed my suitcase with as much as I could before heading home, and everyone I shared it with freaked it was so good. So, when Andrea told me she the whole Mezcaloteca crew would be coming to New York, we got to planning an event. The idea was to pour three radically different mezcals, and I would create a food pairing to accentuate their disparities. Somehow, we ended up with 60 people in attendance (that’s a lot of ceviche). With Goodwater Farms, Masienda Corn and La Newyorkina as partners, I did my best to serve up some Mexican flavors that could match the quality of the drink.

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3 Mezcals: Arroqueño, Verde, and Bicuixe

Salad Tacos with Goodwater Farms Microreens, Hibsiscus Salt and Rosé Vinaigrette

Summer Flounder Ceviche with Leche de Tigre, Canchas and Micro Cilantro

Green Pozole with Masienda Corn, Avocado, Pea Shoots and Lime 

La Newyorkina Polvorones, Pumpkin Brittle and Oaxacan Chocolate Puffed Amaranth Bites