ytumama-sliderFilm Feast: Y Tu Mama Tambien (2001, Alfonso Cuarón)
Wednesday, May 21; 7:15pm | Buy Tickets 

If it were up to me, our Y Tu Mama Tambien Film Feast would just be a menu full of sex jokes. Raw Spanish oysters; Three ways to Mole; Lengua, Lengua, Lengua — just dishing out thereeway jokes left and right. Fortunately for you, I don’t make decisions like this, our chef Michael Franey does, and he put together a full Mexican spread to match up with Alfonso Cuarón’s steamy road movie, each one served with tequila from Ocho Tequila. Below he outlines the menu that he designed for scenes in the film.

So, no threeway jokes, that’s ok. I did put the pre-show together for it, though, and there are definitely threeway jokes in there.

tu1Rule #1 – Oyster Tostada, papalo, mezcal and grapefruit foam

A lightly poached oyster served on a crispy corn tortilla and dressed with papalo, a Mexican herb with a flavor that is a mix of arugula and cilantro. Mezcal and grapefruit are blended together with egg white to make a Paloma foam.

tu2Rule #2 – Tlayuda, beef tongue, black beans, queso oaxaca, salsa verde, lime crema

Tlayudas are the staple dish of Oaxaca. A crispy grilled corn tortilla usually topped with lard and refried black beans. Ours will be a house made black bean paste topped with shredded beef tongue, Oaxacan cheese, salsa verde and a sour creme flavored with a little lime juice and zest.

tu3Rule #3 – Cabrito Mole Tamale, masa, guajillo pepper, banana leaf

Every family in the whole of Central Mexico has a recipe for mole, this is the Nitehawk Family recipe! Goat is rubbed with a mix of spices, chipotle, and avocado leaves, then braised for a minimum of 12 hours. Once cooked, it is removed from the braising liquid and shredded. We make the sauce with guajillo peppers, bacon, the braising liquid and tomatoes. This is mixed with the goat and folded into a masa dough and steamed inside of a banana leaf.

tu4Rule #4 – Flourless Chocolate Chile Cake, oaxacan spiced mousse

Chocolate flourless cake is given a kick with cinnamon and just a touch of cayenne. The cream for the mousse is infused with guajillo peppers, cinnamon, and cloves, then whipped with agave nectar.