MEZCAL DE 100% AGAVE LEYENDAS

And then there's Papi's beef empanadas, a flaky, rich ode to the tastes of Old San Juan.

Beef Empanadas

Izakaya Minato's broiled Maine oysters with miso custard and ponzu is rivaled only by Pai Men Miyake's Hamayaki-broiled crab and scallop over sushi rice, kewpie mayo, truffle oil, and eel sauce.

Broiled Maine Oysters

The cicchetti menu at Via Vecchia is home to the infinitely memorable fried cauliflower with eggplant-golden raisin caponata.

Fried Cauliflower

Witness the big-flavored green curried shrimp at Hey Sailor!

Green Curried Shrimp

LENORA

BAR FUTO

TRUDY BIRD'S ØLBAR

THISTLE & GROUSE

WOLFPEACH

BREAD & FRIENDS

555 NORTH

ROSELLA KPT

FRONT & MAIN

Forget Cloying—These Top Moscatos Show Off Stunning Versatility

Best Tequila and Mezcal Bar

Northern California Wine Country Is So Much Bigger Than Napa and Sonoma

Que Syrah, Syrah: 12 Stunning Bottles to Try Right Now

Regards

MERCHANT & FRYE

Choose a rocks glass and chill briefly. Rub the rim with lime wedge, then dip into smoked sea salt to create a thin, even rim.

Prepare glass

If using a dried ancho garnish, lightly toast the dried ancho over an open flame for a few seconds to bloom aromatics, then set aside to cool.

For 1/2 cup syrup: Toast 1 dried ancho chile until fragrant, remove seeds, chop and simmer with 1/2 cup water and 1/2 cup sugar for 8–10 minutes. Strain, cool, and store. Use 1/2 tablespoon per cocktail.

Add mezcal, optional reposado tequila, ancho chile syrup, fresh lime juice, agave nectar, and egg white or aquafaba to a cocktail shaker. Secure lid and shake vigorously without ice for 15–20 seconds to emulsify and create foam.

Dry shake (if using egg white or aquafaba)

Add a large handful of ice to the shaker and shake hard for 12–15 seconds until well chilled and the shaker is frosty.

Wet shake

Strain the cocktail through a fine mesh strainer into the prepared rocks glass over a large ice cube (or fresh crushed ice if preferred).

Lightly sprinkle 1/4 teaspoon of the smoked cenizo salt or smoked sea salt over the foam (or on the ice) for a smoky mineral note. Add 2 dashes of aromatic bitters atop the foam for complexity.

Garnish with the toasted dried ancho chile slice or roasted lime wheel and lay the oregano/epazote sprig on the rim for herbal aroma. If you have a smoking gun or smoked mezcal spray, briefly cold-smoke the finished drink for 10–15 seconds for a pronounced cenizo character.

Present immediately while chilled. Encourage small sips to appreciate the mezcal's agave signature, the ancho chile warmth, and the cenizo smoke interplay.

100% agave mezcal (leyendas style; espadín/cenizo/arroqueño blend)

Reposado tequila (optional, to add complexity)

Güey ancho chile liqueur or ancho chile syrup (homemade: ancho chile infused simple syrup)

Cenizo smoke element (smoked salt rim or tiny smoked mezcal spray)

Fresh lime juice

Agave nectar (light)

Egg white (optional, for texture) or aquafaba (vegan)

Angostura or aromatic bitters

Smoked sea salt (for rim)

Thin slice of dried ancho chile or roasted lime wheel

Small sprig of fresh oregano or epazote (optional)

Ice (large cube or crushed)

In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt until evenly distributed.

Combine dry ingredients

Add the 12 tbs cold cubed unsalted butter and 4 tbs cold cubed vegetable shortening (if using). Use a pastry cutter, two knives, or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Cut in fats

Stir in 1 cup cold whole milk and 2 tbs ice water just until the dough comes together — it will be slightly shaggy but cohesive. Do not overwork. Form into 2 disks, wrap tightly in plastic, and refrigerate at least 1 hour (up to 2 days).

Add liquids and chill

When ready to assemble, beat 1 egg with 1 tsp water and set aside for brushing empanadas before baking or after sealing (for frying you can skip if preferred).

Prepare egg wash

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 cup finely diced yellow onion and 1/2 cup diced green bell pepper. Cook, stirring occasionally, until softened and translucent, about 4–6 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Sauté aromatics

Add 1.5 lbs ground beef to the skillet. Break up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if there's a lot, leaving a little for flavor.

Brown the beef

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to reduce raw flavor. Add 1/2 cup beef broth, 1/4 cup chopped pimento-stuffed green olives, 2 tbsp raisins (if using), and 1 tbsp capers (if using). Season with 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp black pepper, 1 tsp salt, and 1/2 tsp sugar. Simmer until mixture is thickened and moist but not wet, about 5–7 minutes. Stir in 1 tsp vinegar and 2 tbsp chopped fresh cilantro off heat. Taste and adjust salt or vinegar to balance sweetness and acidity.

Build the filling flavor

Transfer filling to a shallow bowl and refrigerate until cool (at least 30 minutes). Cooling prevents the dough from becoming soggy and makes assembly easier.

Cool filling

If baking: preheat oven to 400°F (200°C) and line a baking sheet with parchment. If frying: heat vegetable oil in a deep pot to 350°F (175°C) and have a plate lined with paper towels ready.

Preheat / prepare oil

Lightly flour a work surface with 1/4 cup flour. Roll one chilled dough disk to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch round cutter (a bowl or plate works), cut circles. Re-roll scraps as needed. You should get about 12–14 rounds total depending on thickness.

Roll and cut dough

Place about 2 tablespoons of cooled beef filling in the center of each dough circle. Brush the edge with egg wash if baking (or a little water for frying). Fold dough over to form a half-moon. Press edges together to seal, then crimp with a fork or fold/roll a decorative edge to ensure a good seal. Trim any ragged edges. Place baked empanadas seam-side down on the prepared sheet.

Fill and seal

If baking: brush each empanada with egg wash, make one small vent slit on top, and bake in the preheated 400°F oven for 18–22 minutes or until golden brown and flaky. If frying: working in batches, carefully lower sealed empanadas into 350°F oil and fry 3–4 minutes per side until deep golden brown, turning as needed. Drain on paper towels.

Cook empanadas

Let empanadas rest 5 minutes before serving to allow filling to settle. Serve warm with optional sides such as chimichurri, ají picante, or a simple lime-garlic mayo. Empanadas can be made ahead and frozen uncooked: freeze assembled empanadas on a tray until firm, then transfer to a bag; bake from frozen adding 5–8 minutes to baking time.

Finish and serve

all-purpose flour

salt

unsalted butter, cold, cubed

vegetable shortening, cold, cubed (optional — for extra flakiness)

cold whole milk

ice water

egg (for egg wash)

water (for egg wash)

ground beef (80/20)

olive oil

yellow onion, finely diced

green bell pepper, finely diced

garlic cloves, minced

tomato paste

beef broth

pimento-stuffed green olives, chopped

raisins (optional, traditional sweet note)

capers, drained (optional)

ground cumin

dried oregano

smoked paprika

sugar

black pepper

white vinegar or red wine vinegar

fresh cilantro, chopped (optional)

all-purpose flour (for dusting)

vegetable oil (if frying)

baking sheet (if baking) — no ingredient, equipment note

Start with well-chilled oysters. Rinse the shells under cold running water and scrub to remove grit. Place ice in a tray and arrange oysters on top to keep cold while you prepare the custard.

Shuck the oysters if you prefer them served in deep half-shells for broiling, or you can have the fishmonger shuck them leaving the oyster in the bottom shell and the top shell removed. If shucking yourself: hold oyster flat side up, insert an oyster knife at hinge, twist to pop, run knife under the top shell to free, then cut the muscle to free oyster from bottom shell. Keep oyster liquor in the shell.

Place the shucked oysters onto a rimmed baking sheet filled with a bed of coarse kosher or rock salt to stabilize shells and prevent tipping during broiling.

Whisk together the white miso, mirin, and sake in a small bowl until smooth and no lumps remain. This loosens the miso and balances saltiness and sweetness.

Make miso base

In a small saucepan over medium-low heat, warm the heavy cream until it is steaming and just begins to simmer at the edges (do not boil). Remove from heat.

Heat cream

In a medium bowl, whisk the egg yolks with the sugar and salt until smooth. Slowly pour about one quarter of the hot cream into the yolks while whisking constantly to temper. Continue whisking and slowly add the remaining cream. Whisk in the miso-mirin-sake mixture until fully incorporated and smooth. Taste and adjust: custard should be savory with a gentle sweetness—add a touch more mirin or 1/4 tsp sugar if needed.

Temper and combine

Pass the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any coagulated bits and ensure a silky texture.

Strain custard

Using a small spoon, put approximately 1 to 1 1/2 teaspoons of the miso custard atop each oyster, keeping a thin layer so the oyster still reads through and cooks quickly under the broiler.

Portioning

Preheat the broiler (high) and position the oven rack so the oysters will be 3–4 inches from the broiler element. Line a baking sheet with foil if desired for easier cleanup and fill with the prepared bed of coarse salt to stabilize shells.

Brush a tiny bit (about 1/4 tsp) of melted unsalted butter over each custard-topped oyster (this encourages browning). Slide the tray under the broiler and broil 2–4 minutes, watching closely: the custard should puff slightly and develop light golden brown spots but not burn. Timing depends on your broiler; check at 90 seconds.

While broiling, combine 3 tablespoons ponzu with 1 teaspoon kewpie mayo and 1/2 teaspoon toasted sesame or truffle oil in a small bowl; whisk until emulsified. This will be drizzled sparingly after broil for brightness and umami.

Remove oysters from broiler. Immediately drizzle about 1/2 teaspoon of the ponzu-kewpie blend over each oyster, or serve the sauce at the side for guests to add. Scatter thinly sliced scallions and small slivers of shiso or microgreens over oysters. Optionally sprinkle a few bonito flakes that will gently move from residual heat for aroma.

Serve oysters on the salt bed over ice or in a shallow platter with lemon wedges on the side. Provide toothpicks/oyster picks for easy eating. Suggest finishing touches: an extra small splash of straight ponzu at the table if more acidity is desired.

Serve immediately while custard is warm and oysters are still hot. Leftovers of custard can be kept refrigerated up to 2 days; do not reheat custard in the shell — rewarm gently if needed and remake atop freshly shucked oysters.

Safety note: use very fresh oysters and keep them cold until broiling. Broiling cooks them quickly—if you prefer fully cooked oysters, extend broiling by 1–2 minutes but watch for overcooking which will toughen them.

fresh Maine oysters (in shell)

white miso (Shiro or Saikyo)

mirin

sake

heavy cream

egg yolks

granulated sugar

ponzu sauce

kewpie mayonnaise

toasted sesame oil or truffle oil (optional)

scallions (thinly sliced)

shiso leaves (thinly sliced) or microgreens

bonito flakes (optional)

lemon wedges

toothpicks or oyster picks

coarse kosher salt or rock salt (for stabilizing shells)

butter (unsalted, melted)

Cut cauliflower into medium florets (roughly 1 to 1½ inches). Rinse and drain well; pat dry with kitchen towel to remove surface moisture—this helps oil temperature and batter adhesion.

Prepare cauliflower

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to float florets). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily.

Heat oil

In a bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl lightly beat the egg, then add cold sparkling water and whisk to combine. Gradually fold the wet mixture into the dry ingredients until a smooth, slightly thick batter forms—batter should coat but not be pasty. If too thick, thin with a tablespoon of cold water.

Make batter

Working in batches (do not crowd the pot), dip each cauliflower floret into the batter, letting excess drip back into the bowl. Carefully lower into hot oil and fry until golden and crisp, about 3–5 minutes per batch depending on floret size. Maintain oil at 325–350°F (160–175°C). Remove fried florets with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels. Season immediately with a small pinch of salt.

Batter and fry

Keep fried cauliflower warm in a low oven (200°F / 95°C) if making ahead. Serve with lemon wedges alongside the eggplant–golden raisin caponata.

Finish

Salt the diced eggplant lightly and place in a colander for 20 minutes to draw out bitterness and moisture. After 20 minutes, rinse lightly and pat dry with paper towels.

Prepare eggplant

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced eggplant and sauté until golden and softened, about 6–8 minutes. Transfer eggplant to a bowl. Add remaining 1 tablespoon olive oil to the pan, then add chopped onion and celery; cook until softened, about 4 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sauté vegetables

Return eggplant to the pan. Stir in tomato paste, cooking 1 minute to deepen flavor. Add golden raisins, red wine vinegar, capers, sugar, and 2–3 tablespoons water. Stir to combine, reduce heat to medium-low, and simmer gently for 6–8 minutes so flavors meld and liquid slightly reduces.

Build caponata flavors

Stir in toasted pine nuts, chopped parsley, and basil. Taste and adjust seasoning with salt and black pepper. If caponata tastes too tart, add a tiny pinch more sugar. Remove from heat and let cool slightly—the caponata should be warm or at room temperature when served with the fried cauliflower.

Finish and season

cauliflower florets (medium-sized)

cornstarch

baking powder

cold sparkling water

eggs (large)

vegetable oil (for frying)

medium eggplant (cut into 1/2-inch dice)

extra-virgin olive oil

small yellow onion (finely chopped)

celery stalk (finely chopped)

garlic cloves (minced)

golden raisins

pine nuts (toasted)

red wine vinegar

capers (rinsed)

fresh basil (chiffonade)

fresh parsley (chopped)

Roughly chop cilantro stems, basil, green chilies (remove seeds if you want milder heat), garlic, shallot, lemongrass, and ginger so they blend easily.

Prepare paste

In a food processor or high-speed blender, combine chopped herbs and aromatics with lime zest, lime juice, 2 tbs oil, 1 tbs fish sauce, ground coriander, ground cumin, and pepper. Pulse until a coarse-to-smooth green paste forms, scraping down sides as needed. If too dry, add up to 1 tbs water or additional oil to help blending.

Taste the paste and adjust: add more lime juice for brightness, fish sauce for saltiness, or chilies for heat. Set aside 1 cup of this paste for the curry; reserve any extra in a jar refrigerate for up to 5 days.

Pat the shrimp dry and toss with 1 tsp kosher salt and 1-2 tbs of the prepared green curry paste to lightly coat. Let sit 10 minutes to marinate while you prepare vegetables.

Warm a large skillet or wok over medium-high heat. Add 1 tbs neutral oil. When shimmering, add 2-3 tbs of the green curry paste (from the reserved cup) and cook, stirring constantly, for 1-2 minutes until fragrant to remove the raw paste flavor.

Pour in half of the coconut milk (about 7 oz) and stir to combine with the paste. Cook 2 minutes to let flavors meld and the mixture simmer gently.

Add the remaining coconut milk and the cup of stock. Bring to a gentle simmer, then add fish sauce and palm or brown sugar. Taste and balance: it should be bright, savory, slightly sweet. Adjust with more fish sauce, sugar, or lime juice if needed.

Add the prepared vegetables: eggplant, red bell pepper, and snap peas. Simmer 4-6 minutes until vegetables are tender-crisp and eggplant begins to soften.

Add the marinated shrimp to the simmering curry in a single layer. Cook 2-4 minutes, stirring gently, until shrimp turn pink and opaque and curl, being careful not to overcook.

Remove pan from heat. Stir in 1 tbs lime juice and half of the fresh basil and cilantro leaves so their flavors remain bright.

Taste the curry and adjust seasoning: more fish sauce for salt, lime juice for acidity, or sugar for sweetness. If the curry is too thin, simmer a couple more minutes; if too thick, thin with a splash of stock or water.

Stir in remaining basil and cilantro leaves just before serving. Garnish with sliced scallions and optional red chili slices for color and extra heat.

Spoon cooked jasmine rice into shallow bowls or onto plates. Ladle the green curried shrimp and vegetables over the rice, making sure each portion gets some sauce.

Mezcal De 100% Agave Leyendas

Beef Empanadas

Broiled Maine Oysters

Fried Cauliflower

Green Curried Shrimp

Lenora

Bar Futo

Trudy Bird's Ølbar

Thistle & Grouse

Wolfpeach

Bread & Friends

555 North

Rosella Kpt

Front & Main

Forget Cloying—these Top Moscatos Show Off Stunning Versatility

Best Tequila And Mezcal Bar

Northern California Wine Country Is So Much Bigger Than Napa And Sonoma

Que Syrah, Syrah: 12 Stunning Bottles To Try Right Now

Regards

Merchant & Frye