Toasted Corn Ice Cream with Cacao Nibs
Chef Martha Ortiz of Mexico City’s Dulce Patria Restaurant (#48 on the list of 50 best restaurants in Mexico City) crafted a pairing dish with Tequila Casa Dragones Joven and her dessert dish of toasted corn ice cream and cacao nibs. The sweetness of the ice cream sets the groundwork for a dish that will accentuate the subtle, sweet notes of vanilla in the tequila, while the cacao nibs – which are essentially peeled and crumbled bits ground from pure whole cacao beans – offer just enough natural bitterness from its flavors of raw chocolate.
Anatole France 100, Miguel Hidalgo, Polanco
11560 Ciudad de Mexico