Bites: Beer Ceviche, and a Mexican Panino with Beef Tongue

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Beer Ceviche

I’ll take a tall one! The Most Interesting Can is the michelada-like creation of Puesto “jefe” Lucien Conner. Inspired by the seafood-and-six-pack combos at mariscos houses in San Diego and Baja California, Conner’s version is just as indulgent but wild Mexican shrimp ceviche sits atop a can of Modelo Especial; a straw both stabilizes the construct and serves as conduit for the leche de tigre—the seafood-infused juices of lime, cilantro, chile, and tomato—from the poblano into the beer. 3311 Michelson Drive, Irvine, 949- 608-7272


Mexican Panino

Chef Mark McDonald was trained in Italy, leads culinary tours there, and teaches at the Italian Culinary Institute. And yet his menu at Old Vine Kitchen & Bar includes a standout Mexican-inspired torta de lengua—a tender, slow-cooked beef-tongue sandwich with tomatillo salsa, pickled serrano chile, and pepper jack cheese on potato focaccia. Enjoy it with Spanish potatoes or beautiful mixed greens topped with aged pecorino cheese and balsamic vinaigrette. 2937 Bristol St., Costa Mesa, 714- 545-1411

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