From Hum­ble to Haute

Hong Kong Tatler Society - - Best Of Life -

Move over, Bel­uga caviar. See you later, Scot­tish lob­ster. There’s a new haute food in town. The taco. That’s right. One of the hum­ble sta­ples of Mex­i­can cui­sine and hip­ster food trucks the world over has un­der­gone a swanky, lux­u­ri­ous makeover, and it’s now one of the prici­est gourmet ex­pe­ri­ences you can treat your­self to. How much? Well, US$25,000 for an or­der (of two), sir. On the menu at Frida, a fine-din­ing en­clave of the Grand Ve­las Los Ca­bos re­sort on Mex­ico’s Baja Penin­sula, the del­i­cacy is the cre­ation of ex­ec­u­tive chef Juan Lice­rio. It’s made of gold flake-in­fused tor­tillas filled with Kobe beef, lob­ster, black truf­fle brie and a dol­lop of Al­mas Bel­uga caviar. More gold lay­ers go on top, of course, be­fore serv­ing. To or­der the en­trée, food­ies need to be stay­ing in the re­sort’s Pres­i­den­tial Suite and put down a de­posit of US$12,500. No hip­ster types al­lowed. Need some­thing equally in­dul­gent to help scoff the tony taco down? Pair it with a bot­tle of Pasión Azteca Ul­tra Pre­mium Anejo tequila from Ley .925, avail­able for US$150,000.

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