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• A lovely avocado filled with Atlantic blue crab salad.  The toasted poblano peppers and smoked jalapeno aioli brought some nice heat to this dish that was tempered well by the beer.

TORTA DE CARNITAS

• This dish was pleasantly surprising.  The pork carnitas were cooked in a hibiscus mole. It didn't really feel like mole, more like bbq sauce - it was tasty all the same.  I love the minutely chopped carrot and jicama garnish on top.  All served on a steam bun, ala dim sum. The white wine pairing was from Spain - because Mexican wine is lacking in both quality and availability.  The pairing was excellent - very much like a Fume Blanc.

• This sweet corn tamal was topped with tender braised short ribs and topped with tomatoes, crema fresca and queso fresco.  Paired perfectly with a rich red wine - this was the star of the show.

• Tres Leches cake is one of my very favorites. This was served in a mini mason jar and topped with strawberries, pecans, cognac and butter cream. Paired with a spiced Mexican coffee spiked with anejo tequila and topped with cognac cinnamon whipped cream.  Perfect ending to a perfect evening.

• 3 cups dried Perauno Beans - rinsed and sorted.
• 10 cups of water
• 4 teaspoons of salt
• 1 white onion sliced
• 2 cloves of whole garlic - peeled.
• 1 pkg of Longaniza (optional)
• 1 Tablespoon of Lard (optional)

Directions

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoon vanilla extract
• 2 1/4 cups white sugar
• 2 cups finely shredded and drained zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pint fresh blueberries ( you can reserve a few for garnish if so desired)  I actually bought extra just for the top.

Lemon Buttercream Frosting

• 1 cup butter, room temperature
• 3 1/2 cups confectioners' sugar
• 1 lemon, juiced and zest of (about 2 Tablespoons)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F.  Prepare two 8-inch round cake pans.
2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel.  Squeeze until most of the liquid comes out.  You will want to have 2 total cups of shredded zucchini after it has been drained  (drain it well or you will have a mess).  Set aside.
3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar.  Fold in the zucchini.
4. Slowly add in the flour, salt, baking powder, and baking soda.  Gently fold in the blueberries. Divide the batter evenly between prepared cake pans.
5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean.  Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Lemon Buttercream Frosting