Washington, DC (February 27, 2015) – Chef José Andrés and his culinary team at Oyamel Cocina Mexicana are proud to announce the eighth annual Tequila & Mezcal Festival, which will be held from March 2 – 15. Led by Executive Chef, Colin King, along with Beverage Manager and level four Mezcalier, Jasmine Chae, the festival will celebrate Mexican spirits, tequila and mezcal, with exclusive dishes and cocktails, complimentary tequila and mezcal tastings, live music and an all-inclusive kick-off party.
The festival will kick off with an all-inclusive party on Monday, March 2 from 6 – 9 p.m., and will feature tequila and mezcal tasting stations, live music from Latin band, Montuno, and specialty food and drinks such as Birria de Cabra, Birria-style goat tacos, and La Capital, made with Tequila Añejo, sweet vermouth and Guajillo chili. Tickets can be purchased at https://oyamel.tfg.events/
Exclusive menu offerings will integrate specialty chiles such as Costeno Amarillo and Chihuacle Negro, and will be available throughout the festival. Sample dishes include:
· Panuchos de Pavo con Salsa Chilmole featuring the Habanero Chile: Braised turkey legs cooked in a tomato and habanero salsa, over a bean-stuffed and fried tortilla, topped with a sour orange, habanero, and tomato salsa with pickled onions and avocado.
· Aguachile Costeno Amarillo featuring the Costeno Amarillo Chile: Hawaiian Ono sliced and served over jicama, red onion, avocado, radish, and cilantro with a spicy sauce of chile costeno amarillo and a puree of Mexican papaya.
· Nopalitos in Chile Morita featuring the Chipotle Morita Chile: Fresh cactus paddles tossed in a chipotle morita oil with pickled onion, serrano chile, queso fresco, and green beans.
· Camarones con Langoniza de Valladolid featuring the Chile Chilcostle: Fresh head-on prawns poached and served with grilled sausage made in the style of Valladolid served over a puree of chilcostle chiles with fresh orange and pickled beet tops.
Tequila and mezcal specialty cocktails will be offered such as:
· Pica Pepino: Tequila Blanco, cucumber, serrano and lemon
· La Capital: Tequila Añejo, sweet vermouth and guajillo chili
· Paloma de Oaxaca: Mezcal and grapefruit-jalapeño soda.
Complimentary tequila and mezcal tastings will be available in the newly expanded butterfly barTuesday, March 3 – Thursday, March 5 and Monday, March 9 – Thursday, March 12 from 4 – 6 p.m., and will feature renowned brands such as Milagro Tequila, Tequila Avión, Fidencio Mezcal, Wahaka Mezcal, El Silencio Mezcal, Montelobos Mezcal and Herradura Tequila. Brand representatives will be on hand to provide expert information.
Under the direction of Chef José Andrés, Oyamel Cocina Mexicana is an award-winning restaurant located in the heart of the Penn Quarter neighborhood in Washington, D.C. Drawing on pre-Hispanic, colonial and modern traditions, the menu, executed by chef Colin King, reflects Mexico’s rich culinary heritage combined with current urban fare of Mexico City. Oyamel Cucina Mexicana offers an extensive selection of premium mezcals tequilas, which have earned the restaurant the coveted Agave de Oro, the highest “Distintivo T” certification given by the Tequila Regulatory Council of Mexico. Oyamel pours renowned labels such as El Luchador Organic and Tequila Ocho, and refined mezcals such as El Silencio and Ilegal Añejo. Learn more at http://oyamel.com. Oyamel is located at 401 7th Street NW, Washington, DC.
About José Andrés’ ThinkFoodGroup
ThinkFoodGroup, founded by award-winning chef José Andrés and his partner Rob Wilder, is the creative team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, Miami and Puerto Rico, including minibar by José Andrés, Jaleo at The Cosmopolitan of Las Vegas, and The Bazaar by José Andrés at SLS Hotel Beverly Hills and South Beach. The company also oversees all of the creative and educational efforts for José Andrés, an internationally recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, and television personality. Named to Time’s “100 Most Influential” list and awarded Outstanding Chef by the James Beard Foundation, Andrés is credited with creating the “Spanish food boom” in America. He is the Dean of the Spanish Studies program at the International Culinary Center, and was host and executive producer of Made in Spain on PBS. His cookbooks include Tapas: A Taste of Spain in America. Andrés teaches at Harvard and George Washington University. In late 2010, José Andrés and ThinkFoodGroup launched World Central Kitchen, a nonprofit which aims to feed and empower vulnerable people in humanitarian crises around the world. For more information, visit www.thinkfoodgroup.com