Some things we are thinking about at Meso:
Stay tune for some major summer announcements from Meso!
Josh, our new friend and bartender at Sable, whipped up this velvety-delicious cocktail for us after we asked about the Aztec Chocolate Bitters behind the bar. He added amaro, mezcal, tequila, and sweet vermouth, and called it “The Drink I Just Made for You.”
1/2 oz. Carpano Antica
1/2 oz. Amaro Averna
1 1/2 oz. Vida Mezcal
1/2 oz. Corralejo Tequila Reposada
2 dashes Azteca Chocolate Bitters
Stir and serve with a maraschino cherry.
Smoky, fragrant, chocolatey but not sweet, and strong as hell, we called this drink “Under the Volcano.”
Make yourself a cocktail and read Anthony Bourdain’s powerful article by the same name on the US’s contradictory, untenable relationship to Mexico. More on that soon.
We are extremely grateful (and full) for our guest chef Jessica Soto Smith’s contribution to Meso, a very special roasted poblano and zucchini blossom lasagna. We present our top-rated recipe:
Zucchini Blossom Lasagna
1 16 oz jar of zucchini blossoms
5 poblano peppers
2 large onions
16 oz cream
2 cups corn
1 tbs butter
8 oz mushrooms
2 zucchini
2 boxes lasagna
2 cups half and half
2 cups shredded Chihuahua cheese
4 cloves garlic
salt & pepper to taste
Boil lasagna and set aside. Saute mushrooms, sliced onions, zucchini flowers and zucchini. Set aside. Roast the poblano peppers, peel, and slice and add to mushroom mix. In a saucepan, saute garlic and butter until fragrant and add cream, keep under a boil and then blend. Add the corn and set aside.
To assemble:
Put a ladle full of sauce in the bottom of ungreased 9×13 pan. Add layers of cream, lasagna, veggies, cheese. Repeat layers until out of ingredients.
Bake 1 hour in preheated 375 degree oven covered in foil, and remove foil for the last 15 minutes of cooking.
We love that Jessica featured squash blossoms in this recipe, a beautiful and versatile ingredient that, she noted with disappointment, is often overlooked in these parts of town. Paired with cheese and layered into lasagna, she presented a mouthwatering take on quesadillas de flor de calabaza.
She also explained that this dish grew out of a family recipe, and one that they actually make together. The chopping, roasting, and layering lends itself well to participation. This inspired us to ask of our guests, “What makes a family recipe?” We thank all of our taste-testers for their feedback and wonderful insights, some of which are shared below.
When the recipe has a story(ies) attached, it becomes fabled and somewhat legendary–that’s a family recipe.
Something on paper with typewriter font and oil stains.
Traditions. Grandmas. Christmas. Really, just care and tradition through generations but, most importantly, love.
1) A recipe that the whole family knows. 2) It’s a dish that either gets passed from generation to generation. 3) Or a dish that you eat whenever there’s a family gathering. 4) Shouldn’t be overly complicated. 5) Of course it needs to be delicious and suitable for all ages!!
Photos by Christopher Sonny Martinez.
… are in the works!
What better way to celebrate Cinco de Mayo–the most American of Mexican holidays, or the most Mexican of American holidays–than with a crazy-good meal? One with friends, of course! Guest chef Jessica Smith Soto knocked it out of the park with her mango guacamole and zucchini-blossom lasagna, and our new friends via Meal Sharing kept us in great company. Stay tuned for recipes.
Photos by Christopher Sonny Martinez.
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