“I call it industry-style. It’s an insider, guided taste of mezcal and pozole,” said Jimmy Carbone, one of the three organizers of Bowl of ‘Zole. “You are going to get a chance to talk to and taste all these different chefs and brands.”
So far chefs such as Amos Watts of Fifth String, Dana Rodriguez of Cantina Loca, Brian Rossi of Palenque Cocina y Agaveria, Troy Guard and his team behind Los Chingones, and Antonio Tevillo of Tamayo have signed up, and some chefs shared what special bowls of ‘zole they would be making. Overall, expect 20 tastes of unique, locally made pozole to pair with the numerous spirits.
Expect to try at least 20 small cups of the soup, each showcasing the restaurant and chef who makes it. While the list proves long, here are six bowls of pozole to whet the appetite: Taking a different turn, chef Geoff Cox of Hop Alley teams up with a former sous chef of his, George Lomotan, to create Yunnan pozole. “It’s a riff on the regional dish Yunnan rice noodle soup, but subbing out the noodles for hominy,” said Cox. “We plan on also adding Sichuan peppercorns, that, while, not traditional in this soup, speaks to one of our fun signature ingredients.”
Torren — along with chef Danny Mena, who also created the brand Mezcal de Leyendas — has curated dozens of small producers for the event, and expects about 150 different tastes will be poured.