What to pair with cuishe mezcal?
When the gardens and markets start overflowing with ripe tomatoes and bushy basil, caprese is my first go-to. I’m lucky to live near one of the best Italian delis. They make homemade focaccia and mozzarella, which perfectly highlights the fresh market produce. To compliment this summer-on-a-plate delicacy, I usually reach for wine, but when I’m in the mood for mezcal, I opt for something light and fresh. I look for a spirit that has enough character to play with the subtle spicy notes of the different kinds of basil and tomatoes to create dynamic flavors. The key is in keeping it simple- allowing the freshness of high-quality ingredients speak for themselves to create something that is way more than the sum of its parts.
The mezcal
La Venia, a Zapoteco producer owned brand from Matatlan, is one of my favorite brands of Oaxacan mezcal to pair with food across the board because of the way each bottling retains superb varietal character while staying light and fresh (read tastings notes for the brand.) It is really a delight to sip on when craving the intense flavor characteristics of an agave variety, without the overpowering intensity of super high alcohol. In this case, I chose to pair with Cuishe, because their expression is robust and complex, with flavors of tomato vine, ripe cooked agave, and a hint of pepperiness, all of which mimic the flavors in the dish, similar to the way a nice glass of chilled light Italian red, or a lightly macerated orange wine would.
My key to putting together the perfect caprese is threefold. First, this seasonal dish is best when the tomatoes and basil are at their peak- which is a relatively long season depending on your region; likewise, the cheese and any accompanying bread must be the best quality possible. Second, use a variety of different tomatoes and basil; personally I like to use different colored cherry tomatoes as well as any heirloom varieties that are ripe from the garden, and a mix of sweet basil, purple basil, and thai basil. Using different varieties creates layers of flavor as well as color. Third, I like to build the salad in layers, lightly seasoning each layer as I build up, so that it’s easy to get the combination of flavors in every bite.
The recipe
There are so many ways to make this recipe your own. The quantities are rough estimates- measure with your heart! Tip: always store your fresh mozzarella in lightly salted water to keep it soft and gently squeeze out excess moisture before using.
Ingredients
- 1 cup ripe tomatoes
- ¼ cup fresh basil leaves
- ½ cup fresh mozzarella
- Salt
- Olive oil
- Balsamic Vinegar, optional
- Focaccia, optional
Method
Start with a layer of cheese on the plate, about 5-6 bite sized pieces torn by hand, add some cut tomatoes to each piece of cheese and lighty salt before decorating each cheese/tomato bundle with a few leaves of basil. Repeat the process 1-3 more times, filling in the empty spaces, saving a few picturesque leaves of basil on the top. Drizzle with plenty of good olive oil and one last sprinkling of flaky sea salt. Serve with focaccia and balsamic vinegar. And of course – pair with cuishe!
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