Andres Blanco
Caracol | Houston | September 2019
Featured Dishes
Red Snapper, Lime, Chile Canario, Roasted Tomatoes, Cilantro, Red Onion paired with Chardonnay/Vermentino, “Manaz,” Casa Magoni, Valle de Guadalupe, Baja California, Mexico, 2017
Tlayuda: House Tortilla, Adobo Skirt Steak, Queso Oaxaca, Yellow Oaxacan Chile, Pasilla and Ancho Sauce, Avocado, Watercress, Red Onion, Radish, Arroz Blanco paired with Cabernet Sauvignon/Merlot/Tempranillo, “3V,” Casa Madero, Valle de Parras, Parras de la Fuente, Coahuila, Mexico, 2017
Tacos al Pastor: Corvina, House Tortillas, Tomatillo-Avocado Sauce, Charred Lime, Watercress, Cilantro Rice paired with Chenin Blanc, Bodegas Henri Lurton, Valle de Guadalupe, Baja California, Mexico, 2017
Mole Negro: Wood-Frilled Tenderloin, Quelite, Roasted Mushrooms, paired with Shiraz, Gran Reserva, Casa Madero, Valle de Parras, Parras de la Fuente, Coahuila, Mexico, 2014
Photography by Jaclyn Warren
