Creating the perfect corn tortilla has proven to be one of the most difficult challenges we’ve ever had to face in the kitchen at Casa Del Barco. But, we believe we’ve done it, and we want to show you how.
At Casa Del Barco, there is probably a great story behind the inspiration for every dish on the menu. For our special Day of the Dead menu, however, we asked chef Zach Wingold to give us a little insight into where this menu comes from.
We’ve made it, ladies and gentlemen. We’re at the last stages of tequila aging. Our little tequila was born a blanco, grew into a reposado, and now lives out its golden - well, more like amber - years as an añejo or extra añejo.