Mission x Herradura Dinner

Last weekend we gathered with Mission Chef, Erwin Rodas at the iconic Dupont Circle Farmers Market to meet producers and pick out some seasonal ingredients for our upcoming dinner sponsored by Herradura Tequila. A warm winter day meant it was busy at the market, we picked up a copy of Edible DC at the information booth and did a lap to make a survey of possibilities. As we strolled the market on our second round, we picked up pears for salad, beets for a cured salmon dish and mushrooms for a puree to be served with the main course, a beef tenderloin.

Two days later we gathered on the second floor of Mission to learn more about Herradura tequila and sample some cocktail pairings with Chef Erwin's dishes. A little background on the maker: Herradura started in 1870 and is the last true tequila producing hacienda in Mexico. Guests were guided through a lesson on tequila making and a tasting of Herradura Silver, Herradura Resposado, and Herradura Anejo before the main event. The lead mixologist made cocktail pairings for each dish and was kind enough to share the recipe for our favorite. Scroll down to get the recipe for the "Father Kino".

Course 1 Roasted Pear Salad with bitter greens, endive, cashes, blue cheese, and a spicy red wine gastrique dressing paired with the Chacho Mule made with chacho jalepeno liquor, Herradura Reposado, lime, and Gosling's ginger beer.

The meal started with beet cured salmon with mixed herb gremolata, avocado puree, red miso crema paired with the "Fidencio Mezcal" Herradura Anejo, lime juice, grapefruit juice, agave nectar, jalapeño. The standout of the evening was the beef tenderloin over mushroom puree, seared foie gras, truffle fingerling potatoes, horseradish crema, crispy yuca and beet jus. This was paired with our favorite cocktail, the "Father Kino", with muddled jalapeno, cucumber, cilantro, Herradura Blanco, lime juice, agave nectar (recipe below). Lastly, guests finished the evening with a Mexican chocolate tart and the "Harvest Herradura" made with Herradura Anejo, spiced simple syrup, lime juice and a cinnamon sugar rim.