Tour of Patron's Hacienda, Mexico (Ido Isaac)
Between us, what do your first days look like after returning to Israel from abroad? How hard is it for you to get started again and face the Israeli traffic again, which life is a little too hard, unnecessarily? And when do you find out that an entire hour has passed without you thinking about how much fun it was there, And that you can be productive, useful, productive again?
If you are like me, it is likely that the answer to the first question is "I want to die" with the "relocation" scrolling, the answer to the second question is very, the most, wow, and the answer to the third question is at least a month, although Much harder landings have already been recorded.
If you are Nir Mesika, the answers are probably completely different.
A rare visit.
Mesica's Mexico
View this post on Instagram
A post shared by Nir Mesika (@nirmesika)
"This time we really managed to see authenticity. To understand what is real and what is not. It was a different experience, less Tex-Mex and more hardcore Mexico"
The Israeli chef of the "Tamna" restaurant in Tel Aviv left less than two months ago for a short but intense Mexican trip, and returned from there with quite a few experiences, and with a whole week of somber celebrations.
The heart of the trip was a relatively rare visit to the Patron tequila distillery, including the large agave fields and the brick ovens that preserve centuries-old traditional processes, as well as magical moments with the factory workers - about 1,600 men and women from Jalisco, who are responsible for one of the most popular drinks in the world.
"I've been to Mexico in the past, it always seemed to me to be a cool and real place, but when I lived in New York I mostly visited the American and more touristy parts of the country," he said, "this time we were really able to see authenticity. Understand what's real and what's not. It was a different experience, less of a ritual- Max and more from hardcore Mexico."
home food
There is a lot of excellent hummus in Israel.
Now there is also in Tel Aviv
To the full article
What passed before the eyes and what remained in the heart.
Mesica's Mexico (photo: Ido Isaac)
This whole story - the trip and the photos, what passed before the eyes and what remained in the heart - came back with Mesika in the suitcase, and is now gathering for that special festival in "Tamna", which will be held next week (Monday-Thursday, December 05-08).
"Our menu changes every month, and this is the first time I've dedicated an entire week to such a celebration, which is entirely Mexican," he explained, "the challenge was, of course, to combine both Latin and Israeli, and not to forget that umami we're constantly looking for. So yes, there's also dashi, And there's a taco that's not their cornmeal and not our pita, but a Mexican version of lacho."
"Whatever I want, within the limits of what is possible."
Mesica's Mexico
View this post on Instagram
A post shared by Nir Mesika (@nirmesika)
"It's super exciting, I opened a restaurant so that on the upside I would have as few rules on my shoulders as possible"
The tasting menu will consist of ten courses, not including dessert, and will be filled with a few cocktails that will be based on the same tequila that revealed itself.
You can find here, among other things, "fermented apple" (yuzu cream, white zutta, apple vinaigrette, lime, celery consomme, yogurt digit), sea fish sashimi (pico de gayo, dashi cream, guacamole cream, chicharron, tomato gazpacho, dashi), taco al pastor (grilled octopus skewer, pineapple, chipotle vinaigrette, smoked corn salad, mustard leaves), roasted veal almonds in Jasper (with mushroom ragu and root vegetables, Jerusalem artichoke cream, parmesan cream , dashi), lamb saddle (black garlic cream, stuffed, fricholes, lamb pancetta) and also a sweet ending in the form of fresh pineapple with lime kefir, roasted coconut, roasted peanuts, white chocolate, pinaculada whipped cream and a Caribbean shake.
Price: NIS 395 per person, not including drinks.
"It's super exciting," Mesica continued, "I opened a restaurant so that, on the contrary, I would have as few rules as possible on my shoulders. Do you have a desire for French food? So there will be French food. The weather is summer? So we will make Thai food that corresponds with the temperatures. This is how I do what Whatever I want, within the limits of what is possible."
ask questions, and think thoughts.
Timna (Photo: Itamar Gisenburg)
The cocktail menu will offer a "fairing" to the dishes and will be based on a patron quartet of course, in the form of "Mexican 62" (Patron Silver, mango, Xalpinio, lime and bubbly martini), "Silver & Stormy" (Tequila Silver, pineapple, lime and ginger beer) , "Playa Paloma" (tequila rapsudo, grapefruit, martini piero and tonic) and "Desperado" (tequila rapsudo, coffee and agave).
Prices: NIS 62-64.
"It's a bit of a cliché, but this visit was life-changing," Mesica explained enthusiastically, "You can't get to Patron's hacienda as a private guest, and when you're at the gate, you feel like you've entered some mansion from 'Narcos', with a bar the size of 'Tamna'. It's not Ten stars, that's fifteen."
He explained how the distillery cares for its people, its neighbors and its environment, "not just as a statement", described the tradition and the way to preserve it even though the bottles reach every point in the world, and admitted that in the end "
You start asking yourself questions, and thinking thoughts.
I was blown away by how things are happening there.
Now we will try to restore some of them here."
Mexico week at "Tamana" restaurant, Monday-Thursday (05-08.12).
24 Lilinbloom, Tel Aviv, 077-997-9777
Food
The food news
Tags
Mexico
tequila
Mexican food
