Herradura Tequila Dinner
If you didn't get the chance to make it, we're here with a glimpse of our Herradura Tequila Dinner that was held on National Margarita Day at 'Next to Pure,' our corporate office that is also used as an event facility. It was a beautiful and delicious evening, featuring dishes curated by our Corporate Chef, Carlos Cisneros and one of our owners, Michele Sedgwick.
Guests were greeted with a welcome drink, the '40.40.40' made with genepi liquor and Herradura silver tequila, and crab and smoked caviar mini tacos. As Guests were seated, they began the first course with the 'Espamosa Sangre,' featuring Herradura silver, blood orange, and sparkling wine. Herradura Representative, Brian Greene discussed Herradura's processes as Guests were presented with a crowd favorite: The Calo De Hacha Ceviche with citrus cured scallops, red onion, mango and cucumber.
Following was the Double Barrel Masquerade, a simple twist on Pure's Double Barrel Margarita with Herradura Double Barrel tequila, lime, agave, Combier orange liqueur, with an aged scotch rinse. The Quesadillas Flor de Calabaza Y Huitlacoche, stuffed with fresh zucchini blossoms, corn mushrooms, and epazote flower were served with the Masquerade. * Insider Tip: These quesadillas will be on the menu starting April 4!
The last course before dessert consisted of a simple neat tasting of Collection de la Casa Herradura with Carnitas de Borrego (pictured below). The carnitas were slowly cooked outside on the Plancha by Pure's Corporate Chef, Carlos Cisneros and were served with chipotle mashed potatoes, onions, fresh tortillas, and salsa verde. (pictured below).
Guests were treated to Despue's Italiano, featuring Nardini Amor and Herradura Anejo and a Flan de Chocolate Agridulce, or chocolate flan with fresh cherry salsa and pumpkin seed praline.
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For more information about Herradura Tequila, click here.
