UPDATE: Moved to March 2 at 7:30 because of the very annoying snow.
If you know anything about us, you know we love our Mexican food here at OmNomCT. And, if you know even more about us, you know that we really dig the food at Bodega Taco Bar. They have killer grilled corn (elote), creative spins on tacos, and wonderful dishes that keep us coming back. Part of the allure of Bodega is their focus on excellent cocktails and their love of all things tequila. Well, that love of the classic fermented agave liquor is about ready to take the spotlight once again at Bodega Fairfield on
February 9 March 2 starting at 7:30 with the Azuñia Tequila Dinner. Tickets are $65 in advance or $75 at the door with with tax and tip extra. To get tickets, call up (203) 292-9590 or email David.
The menu that night will feature five courses of freshly prepared, bright, and succulent Mexican dishes highlighted with a different kind of Azuñia tequila. This Mexican-made liquor is made from 100% Weber Blue Agave and is actually certified as USDA organic. And, believe it or not, Azuñia is one of the oldest agave producers in the Tequila and Jalisco parts of Mexico. Now, just a little primer on tequila before we share the menu:
There are five basic types of tequila:
Tequila Silver/Blanco/Plata/White/Platinum: clear, usually unaged (and because of this maybe less smoother), usually sweeter.
Tequila Gold/Joven/Oro: while Tequila Silver is tequila in its purest form, Gold is not as pure. It often has additives to add that nice golden color or they might even add flavorings to make it a bit smoother. This is, most likely, the tequila that goes into your margarita unless you ask for something else. Tequila Gold might also be a mixture of tequilas.
Tequila Reposado: meaning rested in Spanish, this tequila takes a nice nap in barrels from 2-11 months. This adds that beautiful golden color (the color that Tequila Gold gets from additives) and also smooths out the liquor and punch. You can often taste the woodsy notes in the tequila, though each tequila will have different flavors depending on what kind of barrel it was aged in.
Tequila Añejo: this is, without a doubt, our favorite, go-to tequila. This kind of tequila is aged for more than one year and, because of this, has a deeper, darker color. With that deeper darker color comes a deeper, darker flavor with more of the woodsy notes coming through. An Añejo may not be aged in a barrel or cask larger than 600 liters.
Tequila Extra Añejo: producers take the anejo and age it for more than 3 years. Yeah, this is freaking awesome. Not surprisingly, the liquor becomes even darker and even more complex.
With that understanding of one of our favorite kinds of liquor, let’s dig into the menu:
1) Salt or No Salt
Welcome Bodegarita with Tres Guacamoles
2) Esquites + Azuñia Platinum
Sweet corn salads with gulf shrimp, Cotija cheese, and Chili de Arbol
3) Surf & Turf Tacos + Azuñia Reposado
Taco 1: lobster salad, Aji Amarillo Aioli, and Potato Crunch
Taco 2: Pork Belly, Queso Fresco, and Tomato Guajillo
4) Skirt Steak Churrasco + Azuñia Añejo
Red Jalapeño Chimichurri served with Mariachi Red Potatoes
5) Pastel Impossible + Azuñia Extra Añejo
Chocolate Sponge Cake and Tres Leches Flan