Suckling Pig, Green Peas, Cauliflower, Sun Dried Chilies
Executive Chef at the Rosewood Hotel in San Miguel de Allende, Carlos Hannon, offers a novel take on traditional Mexican ingredients and flavors to highlight some of Tequila Casa Dragones Joven’s more subtle notes. The dish consists of a suckling pig confit served alongside a vanilla-infused cauliflower puree. The puree’s fluffy consistency and subtle sweetness balance the savory, fatty flavors found in the suckling pig and highlight Casa Dragones Joven’s vanilla notes.
