RUBEE TUESDAY: The Mexicano, DAOU wine dinner at the Arizona Biltmore, 36 Below, Vecina
A weekly feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Steak fajitas with WorldClass Argentine beef marinated with lime juice, achiote, and chipotle chiles at The Mexicano
Friday, November 10: The Mexicano (Phoenix). Late lunch at one of our regular spots. Great to see Chef Fidencio (his new albondigas is a must-order!), and thanks to Will for giving me a sneak peek of a new cocktail made with Joey Maggiore’s exclusive barrel of Maestro Dobel tequila.
Chef Fidencio Alatriste of The Mexicano
Sunday, November 12: Renata’s Hearth at The Arizona Biltmore (Phoenix). I’ve been a fan of DAOU Vineyards (even more so after visiting their gorgeous tasting room during Paso Cab Camp 2023) and we were thrilled to be invited to a DAOU wine dinner at one of our favorite resorts.
The evening started with an al fresco reception with passed hors d'oeuvres and free-flowing DAOU rosé.
DAOU senior sales director Jorge Monroy introduced each pairing, while Renata’s Hearth executive chef Daniel Weber shared the story behind each of his fantastic dishes: Radicchio en Nogado with sherry walnut sauce (paired with Daou Vineyards Rosé), Wagyu beef tartare with chanterelle mushrooms and pimentón oil (Reserve Chardonnay), lobster with moqueca broth, farofa, and poblano potato pave (Reserve Cabernet Sauvignon), and Kahlua cake with coffee foam and smoked caramel (Soul of a Lion). To see more, click the photo below to watch my video Reel.
Tuesday, November 14: 36 Below (Phoenix). We joined our friend Abel Arriaga, founder of Compa Spirits, to sample our way through some of the new cocktails using the family-owned boutique spirits he sources throughout Mexico.
I included 36 Below in this A Taste of AZ round-up of some of my favorite cocktail bars, so it was no surprise that this trio were all winners:
Centauras - Diega Rosa gin (a Mexican gin infused with strawberry, lavender and rose petals), Campari, raspberry, rhubarb, and egg white.
The Jewel - Arette Blanco tequila, Origen 35 aged Oaxacan purple corn whiskey, AGWA coca leaf liqueur, bell pepper, and lime juice.
Draco - El Güel mezcal espadín, Jamaican rum, Luxardo Amaro Abano, turmeric, ginger, cinnamon, and oat milk.
Gabe Chavez of Quartz Bar in downtown Phoenix and Abel Arriaga of Compa Spirits at 36 Below
Afterwards, we headed to Vecina for dinner, where I started with another excellent craft cocktail. In keeping with the Compa Spirits theme, this one was also made with Origen 35 Cristalino whiskey (the name pays homage to the diversity of corn and the over 35 species found in Oaxaca), Angostura Amaro, orgeat, lemon, and mezcal.
Highlights included chicken karaage with aji amarillo, citrus gastrique, and togarashi; gambas al ajillo with local Wild Shrimp Co. shrimp, paprika-serrano-garlic butter, and Noble Bread; carnitas empanada with salsa verde; and skirt steak tacos with cascabel salsa and avocado relish.
Check back on next week’s Rubee Tuesday for a Spanish wine dinner at Arboleda and visits to Hermosa Inn, Urban Agave, D&Y Chinese, and Stetson Social.