The dishes at Enotria often showcase the finest in sous vide cooking, spheres and other modern culinary technique, but behind the scenes you’ll find plenty of Mexican flavors. Pre-service staff meals have included homemade chile verde, with Mexican food being a longtime favorite of executive chef Pajo Bruich.
In his previous stint at Lounge ON20, Bruich included some tasty street tacos on the bar menu and loves south of the border flavors in his home cooking. And on Thursday, Enotria will transform into a high-end taqueria and tequila bar in honor of Bruich’s 34th birthday.
The feast is dubbed “A Few of Chef’s Favorite Things,” and will showcase small plates of Mexican food. Think: tacos al pastor, pozole, chicharones. In even better news, the prices are more aligned with a hole-in-the-wall joint than Enotria’s usual white tablecloth dining experience. Small plates start at $3 (chips and salsa, tacos) and top out at $10 for mole de Jalisco. (The spices used in this mole are pictured here ... uh, yum!)
Wash down these foods with bottles of Corona or Modelo Especial, or shots of tequila. Some sweet bottles have been rounded up for this fiesta, including Herradura Selection Suprema Anejo, Tequila Ocho Reposado and Del Maguey mezcal. Tequila flights can also be had for $30 and $35.