Showing posts with label villa saverios. Show all posts
Showing posts with label villa saverios. Show all posts

Monday, December 6, 2010

Dec 8: Pig Out in Tijuana, Head to Tail

Mexico? It ain't that far, and this Wednesday is the perfect time to cross the border. How does a pork feast, from head to tail, with paired wines for 350 pesos (about $35) sound? Talk about a deal! Yup, on Wednesday December 8, you can partake in 5 Chefs, 5 pork preparations, 5 Baja wines at Villa Saverios in Tijuana.



Here's the chefs' lineup:
Chef Max Bonacci from The Linkery and El Take it Easy (San Diego,CA)
Chef Benito Molina from Manzanilla and Muelle Tres ( Ensenada)
Chef Jair Tellez from Laja (Valle de Guadalupe) and Mero Toro (Mexico City)
Chef Paul Zamudio from Peacocks(San Jose del Cabo)
Chef Javier Plascencia from Villa Saverios, Casa Plascencia, and Mision 19 (Tijuana)

Paired with wines from Valle de Guadalupe:
Adobe Guadalupe
Aborigen
Sinergi VT
Tres Valles
Vinisterra


For reservations, call Villa Saverios, from the US dial 011-52-664-686-6443,ext. 104.

Wednesday, December 8,2010, 7PM.
Villa Saverios
Blvd Sanches Taboada
Esq. Escuadron 201
Zona Rio, Tijuana, Mexico

Saturday, October 24, 2009

Tijuana: Villa Saverios, Baja Med with a Touch of Italy

Finishing up the first day of our Baja FAM food decathlon, we ended up at Villa Saverios, an elegant restaurant headed by Chef Javier Plascencia with cuisine featuring Mediterranean influences and Baja California ingredients.

Despite having had many delicious tamarind cocktails throughout the day, the one at Villa Saverios was instantly my favorite.
The slightly tart cocktails was made with mezcal and Damiana (an herbal liqueur made with the damiana herb) and garnished with a tamarind pod. This cocktail proved the most well balanced of the day. The texture was quite icy and similar to a slushee, but more watery.
(The next visit we tried ordering their tamarind margarita, but I don't think it was the same ..)

Pulpo (octopus) carpaccio with arugula, tomatoes, nopales, olive oil, and grapefruit.
A nice light start, to the delight of our extremely stuffed stomachs. The pulpo had a wonderful texture and the use of grapefruit here was quite refreshing.

Next we were served a sampler of their signature dishes. From the right: Mijillon (mussel) cappuccino, pulpo encebollado, and "Tacos de Fideo"

Grandma's "Taco de Fideo." Think spaghetti taco. Corn tortilla is filled with sausage, spaghetti, salsa verde, greens, cheese, habanero, and Mexican cream
An impressive dish, not only on the creativity front but also the taste.

Braised short rib with Oaxaca mole, black Mission figs, port wine, and mascarpone mashed potato.
A lovely dish with very tender short ribs, the rich and sweet mole and a nice texture contrast from the fig half.

Chef Plascencia surprised us with his dessert also: blackberry tamale
Using corn masa, the dessert had a nice light sweetness and a prominent blackberry flavor. Despite tamale being a rather heavy dessert, I can definitely have a lot of this.

Even though we were already so full, I was glad we had this 'dinner'. Chef Plascencia's cuisine is innovative and well executed with restrained and balanced flavors across the board. Villa Saverios is lauded as one of the best fine dining establishments in Tijuana, and I can definitely see why.

Villa Saverios
Blvd Sanches Taboada
Esq. Escuadron 201
Zona Rio, Tijuana, Mexico
http://www.villasaverios.com/english.html

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