Mocel Ensamble Review by Chef Bobby Cortez

Nov 8

Food artist and photographer, Chef Bobby Cortez (also former private chef for Eddie Murphy and Paul Allen) recently reviewed Mocel's expressions and created stunning food pairings - truly, works of art! Check out Chef Cortez' review, including tasting notes and pairings for mezcal pairing ideas and inspiration.

*Originally posted on Chef Bobby Cortez’ Instagram page. View original Instagram post here.

The experience of the Ensamble Mezcal from Mocel Mezcal was quite different from the Cupreata. The Ensamble is a blend of Cupreata, [Espadincillo] and Inaequidens agaves.

These were my tasting notes.
Sweet nose, dried corn, soft leather, toasted pecan oil, eucalyptus, soft smoke,

Since it had sweeter notes to it, I felt a slightly savory dessert was in order. I realized that this mezcal had a classic “Cheese funk” to it. In the most beautiful way. So I elaborated the dish with of Autumn figs, a cream of Delice de Bourgogne cheese infused with fig leaves. A sweet chile ancho escabeche which provided a depth to the dish. Toasted pecan oil, grated tangerine and tangerine lace herbs.

Once again, I wanted to utilize the flavors of Mexico with a hint of PNW influence.
Thank you, Rosalinda and Elizabeth, I look forward to wonderful collaborations in the future!

Keep it Creative!

Bobby Cortez

Adriatic Figs / Fig leaf / Delice de Bourgogne / Chile ancho / Pecan / Tangerine paired with Mocel Mezcal Ensamble Expression