Rooted in authentic Mexican cuisine, La Mezcaleria’s dishes are packed full of adventurous flavour, spices and, for Fall, lots more fish and seafood.
What happens when you come back from a trip to Mexico? If you’re the chef at La Mezcaleria you probably come back with lots of inspiration and culinary ideas. Indeed, a recent trip south of the border motivated Executive Chef Mariana Gabilondo to add more seafood to the menus at the Gastown and Commercial Drive restaurants. The new recipes adhere to the same traditional techniques La Mezcaleria is known for, with clams, oysters and fish now taking a starring role.
Perfect for the cold, wet climate that has descended upon us Vancouverites, the new dinner menu sees even more fish and shellfish options, with rich plates to warm the soul. Try Ostiones Gratinados a la Mexicana, a bubbling molcajete full of oysters prepared in a white wine cream sauce. But the new fall menu is not just about hearty plates. For something a bit lighter try the Tiradito de Pulpo, a tender octopus sashimi salad with ginger cilantro dressing, avocado mousse, sundried cherry tomatoes and shaved radish, served with crispy tostadas. A Risotto de Almejas, creamy manila clam risotto with white wine and parmesan, takes inspiration from contemporary cuisine in northern Mexico. Want tacos? La Mezcaleria has those in spades. New to the lineup is Pulpo al Ajillo, octopus with pasilla pepper garlic oil, topped with onions, avocado mousse and crema on a flour tortilla.
Of course, no dinner at La Mezcaleria would be complete without one (make that three) cocktails, which are made with traditional Mexican flavours and quality agaves.
FALL MENU DINNER DISHES AT LA MEZCALERIA
Almejas al Ajillo y Vino Blanco
Manila clams steamed in garlic, white wine and pasilla butter
Ostiones Gratinados a la Mexicana
Oysters in a white wine cream sauce with pico de gallo and melted cheese served hot in a molcajete
Tiradito de Pulpo
Thinly sliced octopus sashimi salad with ginger cilantro dressing, avocado mousse, sundried cherry tomatoes and shaved radishes. Served with corn tostadas
Filete de Pescado a la Veracruzana
Pan seared fresh cod sitting on a classic tomato, olive oil and garlic coulis. Topped with olives, capers and tomato Veracruzana sauce
Risotto de Almeja
Manila clams in a creamy risotto with white wine and parmesan
Pulpo al Ajillo
Octopus in pasilla pepper garlic oil, with onions, avocado mousse and crema on a flour tortilla
A Late Night Happy Hour is offered Tuesday-Sunday at La Mezcaleria Gastown from 9pm-close, with small plates and select cocktails at reduced prices.
68 E. Cordova Street / 1622 Commercial Drive