This tantalizing tapa emerges on a spare canvas of chile picolin and lemon infused arugula. The green chile and chorizo relish that adorns the duck fat fried oysters rounds out the flavors in every bite. Make sure you dip each forkful into the spread of chile picolin sauce.
The oysters are delicately fried to retain the smooth silky texture of the cold water mollusk while carrying a rich crunch of breading and the richness of the duck fat. This is the perfect complement to the hearty green chile spice in many of the other flavors on the platter.
If I could impart some savoring advice, it would be to enjoy the varied flavors together. Don’t separate the lemon infused arugula from the spice of the spread or the oyster. Let them mingle on your tongue.
Pair this tapa with either the Pazo Barrantes 2016 Albariño or with the Martin Codax Albariño 2016, both crisp, tart white Albariños from Spain.
Enjoy slight notes of pear, passion fruit and apple that allow the flavors of duck and oyster to coalesce on your tongue in a match made in heaven. The white grapes used in an Albariño are farmed in the rainy coastline and river valley regions of the southwestern coast of Galicia, Spain. This area is suited to creating these sweet, tart grapes that make up the Albariño that pulls out the flavors of the oyster from the green chile and lemon aromas. This wine helps pair the flavors of Spain with New Mexico, creating a sensual feast of the senses.
Recently taking over the reins at The Hotel Andaluz, Executive Chef Marc Quinones, a Le Cordon Bleu Graduate, started his career...