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Join us under the stars celebrating Mezcal, one of the oldest spirits in the Americas.

Featuring the indigenous marriage of Mezcal and Mole, Mezcal Master, Misael Villa pairs various Los Javis Mezcals with traditionally flavored Mexican  dishes,providing an educational and tasty adventure featuring the ancient spirit, Mezcal.

Course 1:

Traditional Chapulines (deep fried grasshoppers) orange slices, jicama, sal de gusano, guacamole, chicharrones de harina, smoked jalapeño salsa.
Mezcal: Los Javis Reposado 

Cockatil #1 – Despacito made with Los Javis Espadin, lime juice, agave, peach, habanero bitters, ginger beer

Course 2:
Created by Chef Matthew Llamas
Mole Verde with slow cooked pork, calabacitas, handmade tortillas
Mezcal: Los Javis Tepeztate 

Cocktail #2La Senorita made with muddled cucumber and mint, shaken with lemon juice & Los Javis Espadin Mezcal then topped with Fever Tree Tonic.

Course 3:
Created by Chef Lupita Jimenez
Dish: Mole Negra with chicken, rice, roasted squash
Mezcal: Los Javis Tabala 

Course 4:
Pop’s Artisanal walnut ice cream, dark chocolate brownie, cinnamon ganache, mole buttercream, pumpkin seed caramel crunch
Mezcal: Los Javis Cerrudo

Aside from a delicious meal, you will be guided through the pairing choices as you sip on a different expression of mezcal with each dish.

We want to create a special occasion night and a reason to dress up (something we miss during this pandemic) so there is a dress code, please dress to impress.

Tickets are limited and must be purchased in advance.   $125 per person includes 20% gratuity and 10% sales tax.

Our event starts at 6:30pm.  You are welcome to arrive 15 minutes early.  We ask that you not arrive late.  In the event that you do, we will not serve a course that has already been cleared.

Truman House Tavern
911 San Fernando Rd, San Fernando, CA 91340

[The street is closed, please find parking on Truman or Cellis OR better yet, UBER over]

Sergio came out to prep staff on the history and tasting notes of Los Javis.  He taught us about the roasting process and that it can take anywhere from 72 hours to 5 days.  We learned that Los Javis is the less smoky of all the mezcals and it quickly became our favorite after Misa made some awesome cocktails for us.