A thousand shades of Black Beans

Black-Bean tasting

In this unique truly gourmet event, we taste five different heirloom black beans from different small farms and regions of Mexico. Each variety comes from a distinct region: Oaxaca, Queretaro, Zacatecas, Durango and Chiapas.

The sizes, shapes and colors each raw bean variety are a big clue to what comes next. Once you try it cooked, you can taste the differences in texute: they go from meaty to creamy, the color of the broth vary from squid-ink black to brownish-blue and green, the flavors are for you to describe, all different hues of deliciousness.

We will also enjoy a three course dinner made with this heirloom beans. A craft drink is included from our host Southern Brewery (Aguas frescas are also available if you prefer a non-alcoholic drink).

To top it all off, a professor of USF David Jenkins, who for many years has given a semester curriculum class call “Food Migration” will delight us with a brief talk about beans, its origins and the evolution of this staple food in our modern culinary world.

Menu:

Sopa Tarasca, a traditional soup made by the Tarascan indigenous people of Michoacan for thousands of years before the arrival of Colombus. We taste the modern version of the soup as it is served today in Mexico, with addition of culture evolved thru the centuries.

Enfrijoladas, similar to enchiladas but the sauce made with frijoles (beans).

Hibiscus sorbet,

Drink: A craft beer or drink of your choice included by our host Southern Brewery (non-alcoholic drinks also available).

Host or Publisher Chef René Valenzuela / Rene's Mexican Kitchen