Why New York City Chef Luis Mota Created An All-Mexican Wine List - low fat mexican restaurant dishes

Mexican wine has just begun to attract audiences in the United States.
The category and utilization of support are gaining increasing attention, with Louis alse Motta, owner and executive chef La contentta Oeste taking an unusual strategy in New York: the preparation of 100% ink wine lists.
"Beer or margar Tower is considered to be the best match for Mexican food, or perhaps the only one.
But there are a lot of great wines in the South.
"I want to show how these wines work with the food in my hometown, while also proving that Mexican dishes should be enjoyed with wine," Mota said . ".
A small group of wine and food lovers gathered at La contentta Oeste, the Mota restaurant in West Village to test his theory.
Before dinner, Motta shared his career history in New York.
Three years ago, the first iteration of La Contenta opened in the Lower East Side.
La Contenta Oeste opened in West Village this winter.
The latest location, he explained, offered him an opportunity to become a successful restaurant owner.
In 1993, Mota joined the hospitality industry from the ground floor: as a dishwasher for French barbecue, a popular village restaurant in Greenwich, the former tenant of his new residence.
A few years ago, after he immigrated to the United States from Mazatlan, Mexico, he found the job.
This is a coincidental but timely reminder: immigrants usually bring rich food culture and local traditions to the United States, thus bringing diversity and attractive complexity to the United States.
Mota lifted the rankings and eventually gained experience in the famous New York City kitchen run by famous chefs such as Cesar Ramires, David bleli and Michael Romano.
Between Bouley, the window of the world and the Union Square Cafe in turn, Mota started formal cooking training at the blue belt in Paris and the American Culinary Academy in Hyde Park, New York.
Chef Mota finally opened the Condesa Cafe, a popular, small, and now non-existent West Village restaurant where he first showed his Mexican heritage and
He then opened Ofrenda, La Contenta, on LES, and recently La Contenta Oeste.
His goal for both is to provide quality for value, a view appreciated by a city with soaring prices.
Mota described the food of Conta Tata as a home-cooked dish in Mexico, and during our dinner he showed how easy it was to match familiar dishes with wine.
As far as he is concerned, there is no shortage of sommeliers who are promoting the synergy of secular/urbanizing combinations like potato chips and champagne.
Therefore, there is no reason to think that popular foods like tacos and tacos cannot enjoy the same treatment.
In fact, Mota introduced 2016 of the Casa Magoni Chardonnay/Vermentino mixture from the Manaz vineyard, covered with black beans, cheese and pico de gallo.
The crisp wine provides a pungent sour taste, as well as a fleshy nuclear fruit that relieves the taste of fried French fries.
In addition to this, Mota offers queso fundido, a delicious mix of Monterey Jack, cheddar, Oaxaca and goat cheese with grilled Burano peppers and
With this, we tried another white chenning Blanco from the peninsula. A. Cetto.
The energy of this wine is also impressive-a feature that is reduced by the fat and weight of spicy, playful dishes.
Next, a round of seafood dishes were offered: crab meat, oregano, shrimp, and black sea bass tortillas.
When we tasted all the wine dishes, the 2016 lovesickness from bodegarmont Xuande was really shiny. Typicalwarm-
Climate change in passion fruit, pineapple and citrus, cleaning and refreshing our flavors in a juicy acidic wave.
So far, the whites of Mexico have succeeded.
On the other hand, the Reds showed a bag of mixed styles.
Some producers apparently break through the limits of maturity and mining, so it is difficult to infer how many of them are driven by intent ---
Grape cultivation and wine--
Compared to climate and terroir
Many alcohol spread within or outside the range of 15%.
For those who like wine, consider visiting Mexico.
However, if you are of the luval Valley taxi franc type, the green leaf freshness that you may accept is generally lacking here.
Nevertheless, we like to explore the scope of the different composition combinations and how they work.
The chicken is served with a delicate but decadent Moorish sauce, paired with the first Red Madera 5.
Starting in 2014, this wide, plump wine combines temranillo and Cabernet.
There was also white wine on the table. I poured another cup of acacia as a contrast.
It turns out that the layered flavor in mole is more suitable for the red fruity flavor.
The next bottle is 2012 Fluxus GSM (
Grenache/Syrah/mourvèdre)
Manufactured by young winemaker Alberto Rubio in the Guadalupe Valley.
Match: by Chile blano, spinach, Oaxaca cheese, suktash and Anko Chile-guajillo sauce.
The coordinating power of time softens the wine, reducing the ripening of the raspberry and the spice of Syrah, softening the Daning of Mourvèdre.
I bet a younger, more passionate wine would be drowned out if it weren't for such a dish.
A tender, tasty steak cooked with grilled salsa and piquant chimichurri sauce.
Vinicola La Trinidad of Fa2014 is the most expensive wine match for $170.
A mixture dominated by Nebbiolo, supported by cabernet and fruit-flavored Zinfandel, aged for 13 months in French oak barrels, the best of the night
Chef Motta also has one last piece of evidence: Desserts can also be matched.
For this he sent a juicy fig pie with Bulgarian yogurt ice cream on it with a mixture of temranillo/Nebbiolo from Corona del Valle.
For 12 months in French oak barrels, a layer of cedar and spices was applied to the blue fruit and plum to make the figs in the pie taller.
Dry tannins are rarely used with sugar
Rich ingredients, but the dessert only provides a moderate sweetness, which is supplemented by the ripening of the fruit of the wine.
Dinner shows the diversity of Mexican food and wine, especially the various styles made in Mexico.
Although no one can get tough, fast rules from the experience other than fun and openness --
Minded, the general recommendation to pair wine with foods with similar flavor strength and richness is correct.
Since Mota offers many of his options on glass, you have a chance to try low
The degree of commitment.
La Contenta Oeste, 78 West 11 Street, New York, when she is not in the vineyard or in the ocean, Lauren moerri covers drinks, food and adventure/luxury travel.
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