Secret Supper in Mexico
The Secret Supper series is a thoughtful, once in a lifetime dining experience where only a general location is provided to guests during ticket release… I had been following them on Instagram for some time and waiting for the moment where time and opportunity would combine for me to experience one of their events. Taking us back to their March supper (and the last in their series before Covid19 put a stop to their schedule) in the gorgeous Valle de Guadalupe wine region of northwestern Mexico, right before we were all bound to quarantining in our homes.
This wine region is truly magical and the new coveted spot for amazing wine, inspiring chefs, and delicious seasonal and regional Mexican cuisine.
Chef Sheyla Alvarado of Tras Lomita Restaurante and Lunario Restaurante prepared an unforgettable 5 course meal for guests al fresco amongst the vineyards of Finca La Carrodilla
When we first arrived, we were greeted with a specialty Chai Cider cocktail of Roca Patron Reposado, apple cider, honey, chai pear shrub, lemon, cardamom, and smoked with fresh rosemary. Extra, yes, but oh so amazing… one to try and re-create and emulate its flavors come fall (which is now almost upon us). We were also provided Tostada appetizers of shrimp+scallop or squash with burned cactus and sesame chicatana ant sauce. Don’t knock it until you try it… the chicatana ant salsa is a smoky sauce ground in a “molcajete” (stone mortar and pestle) with garlic, salt and chilies. It makes the dish.
Once ushered to a long al fresco farmstyle table with a gorgeous tablescape, we were poured our first wine straight away, a Grenache Rose from Lomita, locally made. Our first course was a Seasonal roasted vegetable Salad with local sheep cheese, buckwheat and grilled fresh bread. If I had to choose, this was my favorite dish of the evening… the sheep’s cheese was so delicious as there truly is nothing compared to the flavors of a local fresh cheese. Clean and rustic, delicious food with a crisp Rose bundled in our sweaters cozied up with those we love and surrounded by new friends… it was a truly a highlight of my life.
Second course— paired the Lomita Chardonnay with Smoked fish, burnt carrot puree, flor de calabaza, and leeks.
Third course— paired Finca La Carrodilla Arbol with Ribeye, Mexican mole rojo, and mushrooms.
The Ribeye was a sure hit all around, having charred and smoked over open fire, we could smell it cooking from our seats. The mexican mole rojo, one of the mother sauces of Mexico, uses over 15 ingredients including dried chilis, chocolate, toasted nuts, griddled tomatoes, onions, garlic, amongst many additional herbs and spices. The dish paired beautifully with the Arbol, my favorite wine of the evening, a spicy full-bodied Shiraz grown steps away from us.
Our evening ended with heavy pours of the jammy Finca La Carrodilla Syrah with Apple & Queso oreado Pie with housemade Nut Brittle ice cream. The sun was setting as we were served our final course, and the table lit up by candlelight with reflected happy faces, laughter, and full bellies.
For Secret Supper’s Highlight Reel from that special evening in Valle de Guadalupe amongst the vineyards, watch below~ and for more information on the Secret Supper Club, you can find them on Instagram @secret_supper and online at www.secretsupper.co
