Puerto Vallarta’s Mordidas / Un Bar Raro, is hosting BYOB tasting parties. These tasting parties are limited to 12 people each night. The total cost for this all-you-can-eat evening of sausage is 50 pesos.
SO MUCH MORE THAN A WIENER.
On July 18 we will feature an assortment of local and commercial Sausages served with either our signature 3 bean refritos and tortillas (for the Mexicanos and wannabe Mexicanos among us) or with mashed potatoes and gravy, or along with a choice of seasonal compotes (for the Europeanistas).
Most varieties of sausages will be grilled and served pincho style, perhaps the best way of tasting many varieties. Be prepared for some unusual pinchitos. Available will also be test versions of our spicy and not-so-spicy salsas. Saurkraut and sweet and sour pickled cabbage will also be available as condiments for those of a more Aryan inclination. Lots of food, lots of choices, 50 pesos. This is a wiener wonderland but, sorry, no wienies in buns unless you bring your own.
Vallarta is home to several gourmet European style sausage makers. There are also many traditional Mexican and Spanish chorizo producers in the area. We will be evaluating some of the products currently available. The presentation at this tasting will be simple. Salsas and condiments will be available for the sausages but the original taste of the main product is what is being offered.
Along with some selected commercial varieties, we have gourmet sausages from 2 local producers, Benji and Ego Sum Salumi Italiani.
SAUSAGES, OF COURSE, ARE THE BAD BOYS OF MEAT.
In the Old Country it is quite common and expected to use all parts of an animal that is killed for food. Sausages are a delicate means of arriving at this end. We honor this tradition. This night’s menu includes many varieties of traditional European-style and Mexican sausages. All go well with cold drinks on a hot summer’s night.
The party begins at 6 pm on Wednesday, July 18, at Manantial 375, Colonia Buenos Aires. There is easy parking and easy bus and taxi access. The location is in a working class neighborhood of Vallarta and our open balcony overlooks the Cuale River, associated taco stands and humanity.
Please email email@example.com to sign up. Seating is limited.
To refine our menu, we will be having a series of menu tasting parties at our restaurant in Colonia Buenos Aires.
The Grand Opening Night is Wednesday, July 18. On subsequent nights we will have ostion, camaron, pasta, pinchito, organitos and pure carne nights. It may take quite a few nights to work out the menu kinks. Fortunately we have the time in the low season.
I don’t mean to mislead people or to trick them but this night is just a precursor to our “organ” night where we present, for the tastes, the sources of the mysterious “meats” inside of sausages.
“At the table of a gentleman living in the Chausee d’Antin was served up an Arles sausage of enormous size. “Will you accept a slice?” the host asked a lady who was sitting next to him; “you see it has come from the right factory.” — “It is really very large,” said the lady, casting on it a roguish glance; “What a pity it is unlike anything.””
— Jean-Anthelme Brillat-Savarin, The Physiology of Taste
Buddha went up to a hot dog vendor and said, “Make me one with everything.”