This week I’ve scheduled a hangover (and food coma) for Thursday…
Seriously, I have to make sure my schedule is clear the day AFTER I return from a bona fide, nose-to-tail pork fiesta in Tijuana. There isn’t much I wouldn’t do for my beloved pork, but I’m especially thrilled that my guide to this south-of-the-border PIG HEAVEN will be the awesome Bill Esparza (aka StreetGourmetLA).
Pork 5 Ways from 5 Different chefs
Chefs
Chef Max Bonacci
The Linkery and El Take it Easy, (San Diego,CA)
Chef Benito Molina
Manzanilla and Muelle Tres (Ensenada)
Chef Jair Tellez
Laja (Valle de Guadalupe) and Mero Toro (Mexico City)
Chef Paul Zamudio
Peacocks (San Jose del Cabo)
Chef Javier Plascencia
Villa Saverios, Casa Plascencia, and Mision 19 (Tijuana)
Paired with wines from Baja’s Valle de Guadalupe:
Adobe Guadalupe
Aborigen
Sinergi VT
Tres Valles
Vinisterra
The cost of this event is 350 pesos, or approximately $35 USD, depending on the restaurant’s exchange rate.
Tickets are available by calling:
Villa Saverios, from the US dial 011-52-664-686-6443,ext. 104 (there should be someone available that speaks english)
Linas Vinos, from the US dial 011-52-664-971-0953, or at the door
Wednesday, December 8, 2010
7PM
Villa Saverios
Blvd Sanches Taboada
Esq. Escuadron 201
Zona Rio, Tijuana, Mexico
More info (travel, attire) via Street Gourmet LA
Follow @StreetGourmetLA on Twitter
We’re are going to be buried in pork!!
I was so jealous, I love baja food and have had the pleasure of dining at Laja and visiting that fantastic winery Adobe Guadalupe…PLEASE let me know next time you guys go down there….its so great!