LA Times Food Bowl
jocelyn hosted a special 4 course tasting menu in partnership with nativo highland park and regarding her that paired with a tequila and mezcal flight celebrating generational agaves and the women inspired by their flavors. the menu paired smokey, rich, and aromatic savory plant-based bites inspired by ancestral mexican dishes cooked on an open flame with earthy and rooted agave spirits produced by female makers.
Menu:
Sope de salsa macha marinated mushrooms with black beans puree, salsa de aguacate, and verdolagas
Tostada asada de aguachile de recado negro de palmitos and mushrooms, pickled red onion, and avocado
Skewers with mezcal agave adobo marinated mushrooms, pearl onions, peppers y papa with hoja santa
Grilled corn flan with popped amaranth, raisin mezcal compote and piloncillo syrup
