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Casa Dragones

Casa Dragones Tequila has been celebrating food and tequila with unique collaborations since its inception 10 years ago and Dia de los Muertos was no exception. The premium tequila brand made sure to pull out all the stops to celebrate the Mexican holiday and invited us to join them in San Miguel de Allende, Mexico for all the festivities.

How they see it and define it is the actual process that I enjoy the most because it really takes you onto so many different journeys

To celebrate Dia de Muertos or Day of the Dead, an intimate dinner and afterparty was hosted at La Casa Dragones, a former 17th century horse stable turned into Casa Dragones’ spirit home and tasting room. Upon arrival, guests were greeted to the entire house impressively covered in hundreds of marigolds, characters dressed up on stilts, and cocktails crafted with Casa Dragones Blanco Tequila.

As a part of Casa Dragones’ Paring Table program, chef Jess Shadbolt and Clare de Boer of King Restaurant, NYC were invited to bring their simple and seasonally focused style of cooking. The dishes of the evening included a Crudo di Limbau, Risotto di Mais, Bistecca Fiorentina, and a Tamarind ice dessert which were all served along side Casa Dragones Joven Tequila.

When asked about the unique Pairing Table program at the spirit home, Bertha Nieves Gonzales, founder of Casa Dragones, enthusiastically mentioned their past collaborations with chefs from all over the world such as David Kinch of Manresa, Carlo Mirarchi of Blanca, Enrique Olvera of Pujol, Cosme and Atla, and Elena Reygadas of Rosetta to name a few.

“To me, the magic of a chef’s interpretation on our product and how they see it and define it is the actual process that I enjoy the most because it really takes you onto so many different journeys,” she says. “For example, Eric Ripert says he loves to drink Casa Dragones with black chocolate truffles that they offer at Le Bernadin. So we went and started buying these chocolate truffles to see how it tasted and we were so blown away that he went the sweet route instead of savory. Elena Reygadas was one of the first chefs to pair our tequila with oysters. She has this incredible recipe from her grandmother for Oysters en Escabeche from her grandmother. It has a very particular Mexican seasoning that is so soft and so elegant that it multiplies the minerality of the oyster. Casa Dragones also comes from rich mineral soils so it has a very beautiful mineral profile. So that pairing took me on a whole journey of oysters. And then there’s Scott Conant’s pistachio pasta that definitely taught me a lesson. It proved our vision to a degree of something that we were not even expecting. And I think it’s all about that exchange that makes us richer.”

 

Casa Dragones

Casa Dragones Dia De Los Muertos Dinner

Casa Dragones

Casa Dragones Dia De Los Muertos Dinner

Casa Dragones

Casa Dragones Dia De Los Muertos Dinner

Casa Dragones

Risotto di Mais at the Casa Dragones Dia de Muertos Dinner

Casa Dragones

Chef Clare de Boer and Chef Jess Shadbolt of King Restaurant, NYC

Casa Dragones

Bertha González Nieves and guest.

Casa Dragones

Guests at Casa Dragones Dia de los Muertos Party

Casa Dragones

Guests at Casa Dragones Dia De Los Muertos Afterparty

Casa Dragones

Casa Dragones Dia De Los Muertos Afterparty

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