Thanks to the talented Adam Rose, the New York Times has declared that “New Jersey now has a modern Mexican culinary destination that wouldn’t be out of place in Los Angeles or Chicago.” What better way to celebrate our recent Cinco de Mayo fête than with the talented Mr. Rose and his Villalobos team? Beard House guests feasted on tuna tostadas, crab salad sopes, pork belly carnitas, and cinnamon flan. And to wash down Rose’s redux of traditional recipes and indigenous ingredients, diners sipped on classic margaritas, Negra Modelo, and more. A favorite tippler of the evening was the spirited Agave–Cilantro Mezcal cocktail. An intoxicating combination of smoky mezcal, sweet agave nectar, tart lime juice, and herbaceous cilantro, this drink is seriously potent and equally refreshing.
Get the recipe and serve up a big batch this weekend.
--
Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.
