Thursday, June 6, 2013

Root Cellar's Taco Tuesdays at Ballast Point!

The Ballast Point Brewing Company's tasting room in Mira Mesa has long been a destination for San Diego beer aficionados. With delicious craft beers at rock bottom prices (1.25 for a 4 oz. sample, usually), it's a hard deal to pass up. The tasting room is located in an out of the way business park, which makes it a bit off the beaten path, but well worth the effort when you taste the beer. 

I've been to the tasting room many times to sample the delicious beers, but now, Ballast Point is doing a new thing, and joining forces with Root Cellar Catering to bring Taco Tuesdays to the experience, serving up taco platters every Tuesday from 4-9 pm.

Root Cellar, the San Diego-based family owned and operated catering company specializing in fresh, made from scratch, locally sourced recipes, has partnered with Ballast Point Brewery to provide guests with a truly local Taco Tuesday menu, using Ballast Points brews in each recipe.

For $9, guests get two gourmet, local ingredient tacos, homemade tortilla chips, and these spicy garlic pickles (pictured right). Perfect with one of Ballast Point's beers!

There were two of us, so we ordered one of each type of taco: pork belly bahn mi, curry chicken, smoked beef brisket, and the gringo taco with a mix of organic ground beef and chorizo.

 My first bite was from the gringo taco, created in honor of the owners of Root Cellar's young son. It is a mix of grass-fed organic beef and chorizo, and topped with a basic tomato, lettuce, and cheddar cheese. Served in a crunchy shell, it totally reminded me of childhood and was a gourmet version of the Old El Paso tacos that my mom made when I was a kid.

Next, I tried the Indra Kunindra curry chicken taco, which was made using the Ballast Point brew of the same name. Garnished with pickled onion, cilantro, and cabbage, this taco was wonderful. The chicken was very subtlely flavored, and the meat was quite tender and flavorful.

My next bite was the beef brisket, braised in the black marlin chipotle porter. Yum! The meat was tender, and the pickled onions gave it a nice texture. The meat was covered in a mole sauce, and the avocado really put this one over the top. I had pretty much decided on this one as my favorite until..... 

At last I tasted the pork belly, the best seller. This taco was a game changer, completely. The pork belly was braised in the pale ale, then seared to create a nice crunchy outer layer. Inside was incredibly tender. The meat was topped with cilantro and hoisin sauce, creating a bahn mi taco fusion. This was my favorite of the night, and my dining companion agreed.
The delicious chips and homemade salsa rounded this out to be a quite filling meal, and quite a nice reason to come out on Tuesdays and forego the Old Town crowds for Taco Tuesdays!

June 06, 2013 / by / 0 Comments

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