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

3 comments:

Andi?

I am seriously considering this, even if it seems a bit impractical for a Wednesday night. I love both food in Tijuana in general and pork in general...

The Real Tijuana

You can find suggestions on getting to and from the event without having to drive at
http://realtijuana.blogspot.com/2009/11/tijuana-without-your-car-part-1-of-2.html
http://realtijuana.blogspot.com/2009/11/getting-around-tijuana-if-you-walked.html

Andi?

Thanks for the links! Last time, I took a bus to San Ysidro but this time I will try to carpool with someone to the border and walk over.

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