Halibut Crudo
Tacolicious once again trekked down to Mexico to brush up on our tequila knowledge and to find inspiration for our menu. Let’s just say, ceviche-lovers are getting a special treat at Mosto very soon. Our chef, Telmo, gave us his recap of what went down in the highlands of Mexico:
What were the distilleries you visited?
We went to the highlands region of Mexico to 7 Leguas in Atotonilco and Casa San Matias in Tepatitlán.
Can you tell us a little bit about each location?
Both towns were amazing to visit, but they were very different from one another.
Atotonilco is a small town where 7 Leguas is clearly at the heart and soul of the community. The buildings are often branded with 7 Leguas posters and most of the town is employed by the distillery. At 7 Leguas, their method for producing tequila is different from most tequila distilleries. They use the pulp or meat from the agave plant and mix it in with the juice during fermentation. The method isn’t better or worse—it just gives the tequila its own flavor profile and they’ve been using this technique since the distillery opened in 1952.
Casa San Matias’s distillery was the more modern one of the two, but the experience was still unique. Casa San Matias was extremely welcoming, and we were lucky they shared with us the beautiful hacienda on their property.
The gang at Casa San Matias
What was the highlight of your trip?
The food of course. In Atotonilco, I loved the coctel de camaron at Mariscos Mazatlan and the gringas de pastor at Taqueria los Cunados. And I would recomend the pulpo a la plancha and ceviche at La Docena Oyster Bar and seared tuna tacos at I Latina in Guadalajara.
Did you find any inspiration for either the T-lish or Mosto menus?
Our friend, Donnie, who is also the executive chef at The Restaurant in San Miguel de Allende, joined us on the trip. We came up with the idea of a recipe exchange. Starting tomorrow, Donnie’s going to feature a T-lish taco every other Tuesday at The Restaurant. In exchange, he’s sending us a recipe for one of his ceviches which we’ll serve on our menu. You get a little taste of San Miguel de Allende without the jet lag.
So what’s the first ceviche we can get a taste of?
It’s a halibut crudo made with orange-infused olive oil, chiles, agave nectar, oranges, grapefruit, capers, and radish. Starting tomorrow, it’ll be available at Mosto until October 7th. And it’s only $8!
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