tuna tar tar, jalapeno and avocado

Tuna tartare, jalapeño emulsion, avocado, and radishes

Chef Maycoll Calderón of Restaurant Huset amplifies the silky notes of Casa Dragones Joven by complementing it with his inventive dish made of tuna tartare, jalapeño emulsion, avocado, and radishes. The finely crafted plating offers a creamy and fresh match for Casa Dragones Joven. Restaurant Huset first opened in 1951, where it sold not only food and drink but also gold jewelry, precious stones as well as tobacco, toiletries and hunting equipment in a small shop.  The small beginnings of this restaurant eventually caught the eye of Chef Maycoll Calderon, the Venezuelan-born chef who left the J & G Grill of Mexico City to create a new and improved Restaurant Huset.

Restaurant Huset

Colima 256, Cuauhtemoc, Roma Nte
06700 Ciudad de México, D.F., Mexico

Discover Top Border

More Select Chef Pairings

Casa Dragones Joven continues to solidify its position as the beloved tequila of the culinary industry as top restaurants and chefs create exclusive pairings inspired by our tasting notes.