For one evening in May, TKLA transformed into a sanctuary for mezcal lovers. Our Mezcal Pairing Dinner brought together forty guests for a five-course journey through some of the most expressive and rare expressions of this ancient spirit. Our sommelier, who spent three years working alongside mezcaleros in the Sierra Juárez mountains of Oaxaca, curated each pairing with a precision that made the meal feel like a master class in flavor.
The evening opened with a joven espadín from a small family-run palenque paired with our aguachile verde, the acidity of the ceviche drawing out the mezcal's bright citrus notes. The third course was the highlight for many guests: a 12-year-old tobalá — smoky, mineral, and wildly complex — served alongside our braised short rib with black mole. The contrast and the complement were both stunning, and the table went briefly, wonderfully silent with each sip.
Events like this are central to who we are. We believe that great food and great spirits are both forms of storytelling — and that the best meals are the ones where every element has something to say. Our next pairing dinner, focused on aged tequila and traditional Peruvian cuisine, will be announced in July. Space is always extremely limited, so we encourage interested guests to join our mailing list to receive early access.