Ay, caramba! We had a great Tequila Dinner!

The Tenant is back, and you’re going to have to make do with me for a while, because Ruth and Marc are going off on a well-deserved vacation. But they’ve entrusted me to write another of my reviews, this one of Wednesday’s Tequila Dinner. At this event, we were able to enjoy some of the many distilled forms of the blue agave plant, which is a succulent plant related to lilies — not a cactus, as some think. It’s been cultivated for many thousands of years, and people have been making tequila from it for quite a long time! We got to taste a few products of that experience.

Things got off to a rousing start with the combination of a Shrimp Tamale and two paired glasses on our tables: one of fresh pickle juice and one of Tierra Organic Blanco Tequila. Tierra is the only organic tequila sold in the United States, and blanco tequila is 100% agave tequila, unaged and untreated with additives. The contrast of the tart pickle juice with this slightly sweet tequila was a tastebud-tingler. So was the tamale, a combination of shrimp, plantain, cornmeal mush (with many tasty spicings and flavorings, including fresh cilantro and lime) served in a corn husk.

The second course was ropa vieja — shredded beef brisket cooked for 24 hours in a bath of Tex-Mex seasonings, seated atop jalapeño corn pudding, and topped with refreshing sour cream. But before it arrived, we were able to get a start on the accompanying tequila drink, an intriguing iced latte of Kahlua and Mexican chocolate known as a “Daring Dylan.” This drink, which I could enjoy as a substitute for chocolate milk any day of the week, featured Don Julio Anejo Tequila (aged in oak at least one year) and was rimmed with a very Mexican flavor combination of cocoa and cinnamon. OK, I admit it: the rim tasted so good, I licked it off!

You’d think the second course of a meal would be an odd place for a chocolate drink to be served, but the Daring Dylan was actually an excellent complement that helped cool the spicy-hot ropa vieja on the palate.

Next came another hearty dish, House-Made Black-Bean, Goat Cheese and Poblano Ravioli. These large, fairly flat ravioli were full of rich flavor from the beans, cheese, and poblano peppers, and sauced with a delicious roasted red pepper sauce streaked with cream. The tequila for this course was a powerful, pungent Don Julio Repasado (100% agave, stored in oak between two months and a year).

Following the intense flavors of this course came some gentle, cooling refreshment. Normally this point of a meal features a salad course, but this one was a little different: Chef Ruth had prepared three different kinds of guacamole. We each had a scoop of traditional guacamole made with avocados, a scoop of sweet and fresh guacamole made with mangoes, and a tart and tangy guacamole made with Marc’s smoked trout. The guacamoles were served with long fried plantain chips atop a bed of carrot and jicama slaw. These were very tasty; I thought the contrasting flavors of the mango and trout varieties were a fun and out-of-the-ordinary twist on the theme. The refreshment continued in the drink served with this course, a Mexican Mojito made with Don Julio Blanco Tequila, spiked with plenty of fresh rooftop-garden mint. Yum!

By this time, though, my eyes were getting bigger than my stomach. I had to have my fifth course, the Seafood Vera Cruz, packed up to go. But that was fine, because I had an absolutely wonderful lunch of it the next day! If anything, the seafood stew, rich with fish, mussels, shrimp and grilled scallop, full of peppers and onions and served over a timbale of saffron rice, tasted even better with the broth aging that extra day for the flavors to marry even more. Utterly delicious. The Tierras Organic Repasado tequila served with it was fiery and intense.

Somehow, even packing up the stew, I found room for the dessert course that night. And was it ever wonderful: tiny chocolate cups of margarita sorbet — like the most concentrated form of margarita slush you’ve ever had — along with smooth, soothing caramel flan and a fantastic churro, or Spanish fried doughnut stick, dipped deeply in molten chocolate. Mmmm-mmm! And the final drink was something special, too: a “Frisky Surprise” featuring Tierra Organic Anejo tequila. This slushy fruit drink was served in tall glasses with an orange slice, and was a refreshing and unusual treat.

So, it was another success for a Bistro 185 special dinner evening — but if you think this one was good, what Ruth and Marc (especially Ruth) are cooking up for October is really going to amaze you. Be sure not to be late signing up for it, because it’s going to be a dinner with a bit of a Halloween-style theme like you’ve never seen or tasted before. What is it? You’ll have to wait a little longer to find out. But watch this space — soon you’ll know!

Night at the Oscars: Giant and Ropa Vieja

For our “Night at the Oscars” special entree Thursday through Saturday, we’re honoring the film that won the 1956 Academy Award for Best Directing for George Stevens, the widescreen saga Giant. This movie about the effects of the oil industry — and a fierce personal rivalry — on two Texas ranching families deserves a dish with flavors as big as the Lone Star State itself. And some of the best of those flavors come from the influences of Spanish cuisine on American food, from the Southwest with its Tex-Mex cuisine to Miami and its Cuban, Caribbean and Canary Islands influences. Our entree is actually an example that originates in the Canaries, but which we’re treating with a Southwestern flair: ropa vieja.

Ropa vieja gets its name from the Spanish words for “old clothes,” possibly because of its “torn-up” look. But this concoction of shredded flank steak in tomato sauce tastes nothing like the laundry! We made ours by giving the steak the sous vide treatment overnight, heating it slowly in vacuum-sealed plastic with Southwestern seasoning to imbue it with plenty of tenderness and flavor. Then we combined it with bell peppers, onions, cumin, garlic, cilantro, tomato and jalapeño peppers to make it dance on your tongue even more. We’re serving it on a bed of corn pudding, accompanied by black beans prepared Southwestern style and topped with the Mexican cheese queso blanco. There’s freshly prepared pico de gallo sauce including chopped tomatoes, onions, chiles, lime juice and cilantro nestled in between the two. And we’re even adding freshly fried-up chicken empanadas for a finishing touch.

James Dean, Rock Hudson and Elizabeth Taylor never had it so good down on the ranch as you can have your dinner at Bistro 185 tonight. So come see us and enjoy a dish that will satisfy even a (wait for it) giant appetite. Olé!