Tuesday's have become a day where restaurants can serve cheap tacos...but Metztli don't roll like that. They respect the taco and are doing their version of what taco Tuesday should be...but why stop there? They're adding tostadas to the menu too! This menu is inspired by LA and the wonderful produce California has to offer. They work with local farms and use organic produce to show you what Xicano cuisine really is.
Reserve seats in advance here: https://bit.ly/2uAJZZT
+$3 Victoria Mexican lager (12 oz. bottle)
Course 1: Tostada de Vegetales
Farmers market vegetables, ricotta, fermented red chile, Meyer lemon, puffed amaranth, and miso salsa verde.
Course 2: Taco de Barbacoa y Taco de Hongos
Barbacoa: Chuck beef, guajillo, ayocote bean, avocado salsa, radish, pickled onion, and Mexican furikake.
Hongos: Wild mushrooms, huazontles, Cascabel chile, queso fresco, and egg yolk salsa.
Course 3: Tostada de Cangrejo
Dungeness crab, avocado, harissa verde, radish, crema fresca, and fermented Serrano.
Course 4: Raspado de Fresas
Harry's Berries strawberries, coconut, horchata-spiced meringue, Thai chile, and basil.
About the chefs: With a combined experience of over 20 years, Alejandro + Vanessa have worked under several notable chefs such as Jean Georges Vongerichten, Michael Voltaggio and Josef Centeno. They connected through their love of cooking and the diverse culture that Los Angeles offers. Metztli is an ode to the food they grew up eating and to the beautiful agriculture that California provides.