Printed for personal use only

Test Kitchen’s Mexcellent Lineup

The East Coast may be dissolving like a soggy crouton, but not us Angelenos! We’re high, dry, and looking forward to the latest Test Kitchen line-up starring some of Mexico’s top chefs.

First, though, is tomorrow’s Halloween-appropriate, all-offal dinner with a roster of chefs including Bestia’s Ori Menashe, Alma’s Ari Taymor, and Kevin Meehan of Kali Dining. On the menu? Veal nerve, tuna and lamb heart, human brains, pork blood, and duck giblets. (OK—one of those is fake.)

The Mexican invasion begins Thursday with Benito Molina from Baja’s Manzanilla restaurant who will serve dishes such as Clamato with dried meat and mescal and rock fish with shrimp broth, cactus beans, and a “surprise” (curiouser and curiouser!). Friday, Pablo Salas of Amaranta  in Toluca cooks up tostaditas de salpicon de conejo and croquetas de huauzontles. Saturday welcomes Jair Tellez of  MeroToro in Mexico City), and finally Javier Plascencia of Baja’s Mision 19 makes a cameo on Sunday.

The full lineup and available menus are below. Halloweenas Beunas!

--

Tuesday, October 30 - Offal Night with Jason Mattick, Ori Menashe, Kevin Meehan, Ari Taymor, Kevin Van, Sarah Asch and more! 

 Veal Nerve/Tuna Heart (Kevin Van)

Duck Giblets (Ari Taymor)

Lamb Heart (Jason Mattick)

Pork Blood/Tripe (Ori Menashe)

Sweetbread/Veal Tongue/Bone Marrow (Kevin Meehan)

Chocolate (Sarah Asch) 

 Wednesday, October 31 - Dark - Happy Halloween! 

 Thursday, November 1 - Benito Molina (Manzanilla, Baja) 

Calamato con Carne Seca y Mezcal clam and tomato juice with dried meat and mezcal 

Tiradito de Pescado Sobre Crema de Ostion, Ceviche de Almeja y Algas

Pescado de Roca con caldo de camaron nopales frijoles y sorpresa, rock fish with shrimp broth, cactus beans and surprise 

Lomo de Cerdo al chilmole con manzanas a la vainilla y polenta de chile guajillo, pork loin marinated in chilmole served with apples and fresh mexican vanilla with guajillo polenta

Panna Cota de Manzanilla chamomile panna cotta 

Friday, November 2 - Pablo Salas (Amaranta Restaurant, Mexico) 

Tostaditas de salpicon de conejo

Croquetas de huauzontles 

Cola de res en mole de chile manzano

Pastel de elote

Saturday, November 3 - Jair Tellez (MeroToro, Mexico City) 

Menu TBA 

Sunday, November 4 - Javier Plascencia (Mision 19, Baja)

Menu TBA 

Test Kitchen at Bestia

2121 East 7th Place, Los Angeles, CA 90021