El Destilado: A meal worth its own blog post

The other night I had dinner at El Destilado. I made the reservation before I got to Oaxaca based on reading several articles recommending it. When I booked, they asked me to specify whether I wanted to order off the menu or go with one of their tasting menus. And with the tasting menu, they asked if I wanted the pairing. I settled on the nine-course tasting menu with pairings.

In all my travels, I’ve never had a meal in a restaurant that deserved its own blog post. Until now.

My server introduced himself as Noe when he came over and handed me a plate with a hot towel. And soon we were off! For each course the drink came out first, followed by the plate. I asked Noe for a written menu so I would remember everything I ate. He brought the printed menu, but it didn’t list the pairings, so he offered to write them down for me. And the menu is in Spanish and a lot of it defies translation, so I’m just going to give you the Spanish as it appears on the menu. Feel free to copy and paste it into your favorite translation program and see if you can make any sense out of it.

Oh, and for each course, I’ll give you my grade. I use a scale from A+ to F. As you’ll see, however, that scale proved inadequate.

First course

By the way, it would become very repetitive if I mentioned that the beverage was a perfect pairing with the food. This was without exception true throughout the evening.

It’s hard to tell, but the plate is sitting on a little stove. By the time I got the photo, the flame had gone out.

Noe gave me instructions from the chef to eat them from left to right, and to use my fingers. 

A

Second Course

Noe brought a little pitcher with the clarified tomato water and poured it around the tomatoes. The chef’s instructions were to mix it all together. Somehow, the tomatoes tasted fresh and vibrant and smoky and had a lovely tender texture all at the same time. 

A++

Third Course

In case you are unfamiliar, pulque is kind of a wine made from the fermented sap of the agave plant. Its origins go back millenia, well before colonization. It’s kind of sour and sweet and yeasty tasting.

Once again the chef’s instructions were to use my fingers. I picked it up like a taco and devoured it in like three bites, all of which were perfect.

A+

Fourth Course

The bowl was too shallow and it couldn’t quite get every drop of that pear vinegar. Otherwise there would be a plus sign.

A

Fifth Course

B+

Among all the high marks, that sounds really negative. But it was very good. Just not my favorite.

Sixth Course

This palate cleanser didn’t come with a beverage pairing.

A

Seventh Course

(Guajolote seems to be a fancy word for pavo, i.e. turkey.)

Noe referred to this as the main course. He also said there are 31 ingredients in the mole. The basket contains small tortillas. Give me a big bowl of the bacon marmalade and a spoon, and leave me alone for 24 hours!

A++++

Eighth Course

Noe said the wine is mixed with a splash of sparking water. After i emptied my glass, I poured myself a little more wine out of the bottle. It was better with the splash of sparking water. Delicious either way!

Noe called this “pre-dessert.” I would fill the page with plus signs, but I wanted more.

A+++++

Ninth Course

I like peanuts, but generally not with my chocolate desserts. And I could have done without the banana. Nevertheless, this dessert was a winner!

A

Dulces de la casa

One more plate arrived before I got the check.

A+ (and that’s also the overall grade for the meal and the experience)

I spent almost 2 1/2 hours enjoying this dinner. Truly a meal I will remember forever!