Pair­ing prin­ci­ples

Food & Drink - - TRENDS -

Two Toronto Mex­i­can restau­rants co-owned by star chef Grant van Gameren have some of the food-friendli­est te­quila pair­ings around. For citrus-fresh un­aged te­quila, “a beau­ti­ful, bright ce­viche would be the ob­vi­ous choice,” says Julio Gua­jardo, one of the chefs who helped open El Ray and now co-helms the kitchen at Quet­zal. Open­flame cook­ing is one of Quet­zal’s tra­di­tional re­gional cui­sine fea­tures, and “a nice fatty rib steak or a beau­ti­ful grilled On­tario pork chop would be a great match” with re­posado or añejo, says fel­low chef Kate Chomyshyn. The chefs like añejo with dessert flavours like choco­late, orange, nuts and warm spices like cin­na­mon, clove and anise.

Think about in­cor­po­rat­ing crunch, cool creami­ness and palate-cleans­ing acid­ity: a dish like El Ray’s smoked-mar­lin tostado with cu­cum­ber, may­on­naise and ha­banero hits all the right notes.

Sweet: Straw­berry, water­melon, nuts, spice Fresh: Ice­berg let­tuce, cu­cum­ber, green onion, ci­lantro Sour: Pick­led onions and veg­gies, citrus fruits Creamy: Queso, avo­cado, cashew, may­on­naise

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