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4 2 | t h e c l e v e r r o o t Mexico Chef Alex Garcia of Casablanca in Venice, California, and his steak with Dos Equis sauce. lthough wine and cocktails are popular food pairings, beer has started to join the party, providing a more casual yet tasty alternative pairing to dishes. Dos Equis Ambar, a full-bodied Vienna-style lager from the well- known Dos Equis portfolio, is what Dos Equis calls "a beer with brawn from Germany, swagger from Mexico and the finest North American pale and roasted malts." Munich, Pilsner and Vienna toasted malts are used to create the 4.7% ABV beer, resulting in an adventurous and distinctly flavorful beer that pairs particularly well with Mexican cuisine. For a beer toting such an international pedigree, we decided to branch out from the typical cerveza and lime and challenge some chefs from all over the U.S. to come up with dishes that pair with Dos Equis Ambar. Interviewing the chefs who cooked with Dos Equis, it was clear how many different regional Mexican cui- sines could pair with the beer. Chef Peder Bondhus of Blanco Tacos + Tequila in Scottsdale, Arizona, practices modern Mexican cuisine that has an American sensibility. He took a typical Mexican dish—tacos—and made them with short ribs that had been braised in toasted chilies, tomatoes, poblano peppers and garlic for three hours, until they're tender and falling apart. The main star of the dish—besides the fresh tortillas, of course— are the Hatch green chilies sourced from Mexico. In prime season from mid to late August but also a great flavor for the cooler fall weather, the chilies are hugely popular at Blanco. They are steamed for ten minutes; CREATIVE CHEFS AND DOS EQUIS AMBAR PAIR UP FOR SOME DELICIOUS DISHES by Jesse Hom-Dawson Chef Peder Bondhus of Blanco Tacos + Tequila in Scottsdale, Arizona. Short rib tacos with toasted Hatch green chilies and poblano peppers. A Match Made in PHOTOS: GRACE STUFKOSKY r r 4 2 | t h e c l e v e r r o o t PHOTO: TODD WESTPHAL BEER

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