Collaborations and Influences with Chef Iliana de la Vega

On June 8, chef Iliana de la Vega showcased a collaboration with Marco Ochoa and Andrea Hagan, co-founders of Mezscouting, at her restaurant, El Naranjo. Mezscouting is a small company that brings to light the processes and history of Oaxaca mezcal. The dinner was a five course event with mezcal pairings for each course. The first course, Infladita de salpicón de setas con chile tuxta which is puffed blue corn masa topped with oyster mushrooms salad with chile tuxta, will remain on the El Naranjo menu until June 24. 

The four following courses contained Smoky Oaxacan Chile stuffed with Pork picadillo, Striped Bass marinated in Chile Tabiche and Pineapple adobo, Tomato and Corn based Beef stew and Red prickly pear and Citrus panna cotta for dessert. The menu was completely designed by de la Vega and her daughter. 

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