Filtering by Tag: Compa Spirits

RUBEE TUESDAY: The Mexicano, DAOU wine dinner at the Arizona Biltmore, 36 Below, Vecina

November 21, 2023 / Christina Barrueta

A weekly feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Steak fajitas with WorldClass Argentine beef marinated with lime juice, achiote, and chipotle chiles at The Mexicano

Friday, November 10: The Mexicano (Phoenix). Late lunch at one of our regular spots. Great to see Chef Fidencio (his new albondigas is a must-order!), and thanks to Will for giving me a sneak peek of a new cocktail made with Joey Maggiore’s exclusive barrel of Maestro Dobel tequila.

Sunday, November 12: Renata’s Hearth at The Arizona Biltmore (Phoenix). I’ve been a fan of DAOU Vineyards (even more so after visiting their gorgeous tasting room during Paso Cab Camp 2023) and we were thrilled to be invited to a DAOU wine dinner at one of our favorite resorts.

The evening started with an al fresco reception with passed hors d'oeuvres and free-flowing DAOU rosé.

DAOU senior sales director Jorge Monroy introduced each pairing, while Renata’s Hearth executive chef Daniel Weber shared the story behind each of his fantastic dishes: Radicchio en Nogado with sherry walnut sauce (paired with Daou Vineyards Rosé), Wagyu beef tartare with chanterelle mushrooms and pimentón oil (Reserve Chardonnay), lobster with moqueca broth, farofa, and poblano potato pave (Reserve Cabernet Sauvignon), and Kahlua cake with coffee foam and smoked caramel (Soul of a Lion). To see more, click the photo below to watch my video Reel.

Tuesday, November 14: 36 Below (Phoenix). We joined our friend Abel Arriaga, founder of Compa Spirits, to sample our way through some of the new cocktails using the family-owned boutique spirits he sources throughout Mexico.

I included 36 Below in this A Taste of AZ round-up of some of my favorite cocktail bars, so it was no surprise that this trio were all winners:

Centauras - Diega Rosa gin (a Mexican gin infused with strawberry, lavender and rose petals), Campari, raspberry, rhubarb, and egg white.
The Jewel - Arette Blanco tequila, Origen 35 aged Oaxacan purple corn whiskey, AGWA coca leaf liqueur, bell pepper, and lime juice.
Draco - El Güel mezcal espadín, Jamaican rum, Luxardo Amaro Abano, turmeric, ginger, cinnamon, and oat milk.

Gabe Chavez of Quartz Bar in downtown Phoenix and Abel Arriaga of Compa Spirits at 36 Below

Afterwards, we headed to Vecina for dinner, where I started with another excellent craft cocktail. In keeping with the Compa Spirits theme, this one was also made with Origen 35 Cristalino whiskey (the name pays homage to the diversity of corn and the over 35 species found in Oaxaca), Angostura Amaro, orgeat, lemon, and mezcal.

Highlights included chicken karaage with aji amarillo, citrus gastrique, and togarashi; gambas al ajillo with local Wild Shrimp Co. shrimp, paprika-serrano-garlic butter, and Noble Bread; carnitas empanada with salsa verde; and skirt steak tacos with cascabel salsa and avocado relish.

Check back on next week’s Rubee Tuesday for a Spanish wine dinner at Arboleda and visits to Hermosa Inn, Urban Agave, D&Y Chinese, and Stetson Social.

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tags / The Mexicano, Compa Spirits, DAOU Vineyards, Arizona Biltmore, 36 Below

RUBEE TUESDAY: Bobby-Q BBQ, PHOENIX Magazine Best Fest, Anhelo, Wren & Wolf, Compa Spirits Dinner at Chilte

August 22, 2023 / Christina Barrueta

A weekly feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Beef Wellington (with WorldClass Devesa beef tenderloin) for two with whipped Parmesan potatoes and demi-glace at Wren &Wolf

Friday, August 4: Bobby-Q BBQ (Phoenix). I couldn't recall my most recent visit to this place (the last time I went to a Bobby-Q was at the Biltmore location), but it’s one of my dad's favorite spots, and I’ll be bringing my parents back pronto! (You can also watch my video reel here).

While the picturesque brick-walled patio with its corner fountain is as inviting as ever, the interior has almost doubled in size. The side bar has been converted to a second dining room, making it an ideal location for large parties and private events.

Of course, there’s award-winning BBQ, but I also discovered a great new cocktail list (like my Passion Fruit Mai Tai to wash down smoked chicken wings), daily specials like Fish Fry Friday, and creamy caramel pecan cheesecake.

I’m already planning to return on a Sunday afternoon with mom and dad.

Saturday, August 5: PHOENIX magazine Best Fest. This is the second year for this fun food festival hosted by PHOENIX magazine to celebrate the people and businesses in the magazine's annual Best of Valley issue. Click the photo below to watch my video reel.

Afterwards, we stopped by Anhelo (downtown Phoenix) for a cocktail. Loved the Diega Bonita with Mexican Diega Rosa gin, Belle de Brillet, lavender honey, and cava.

Chef-owner Ivan Jacobo also spoiled us with some new dishes from that night’s tasting menu (one of Arizona’s best dining experiences - I’ll be sharing photos from our upcoming dinner reservation): Spot prawn tart, pasta carbonara with mascarpone, crispy prosciutto, and egg yolks whipped with bacon fat, and his silky chawanmushi with lemon bubbles and caviar (which has since become a signature dish).

Wren & Wolf (downtown Phoenix). Earlier in the week, we had made reservations when WorldClass had let me know that they had flown in gorgeous Argentine truffles. Executive chef Ivan Gonzalez always creates something spectacular with their ingredients, and he hit it out of the park once again. We put our dinner choices in his hands and were spoiled with roasted bone marrow topped with A5 Wagyu and WorldClass caviar and black truffles, and Za’atar man’ouche stuffed with gouda and showered with more truffles.

For our main: His famous Beef Wellington (with WorldClass Devesa beef tenderloin) for two with whipped Parmesan potatoes and rich demi-glace. What a feast!

Sunday, August 6: Chilte (downtown Phoenix). I had been wanting to return to Chilte ever since this first visit, and the Compa Spirits dinner was the perfect excuse.

And what a dinner it was with a power team of three innovative talents - executive chef Lawrence Smith, guest mixologist Arlene Bean (MercBar, Highball), and Abel Arriaga, founder of Compa Spirits.

Guest mixologist Arlene Bean of Highball and MercBar

Compa Spirits seeks out boutique distillers and wineries throughout Mexico, and Arlene’s cocktail creations made with these artisanal spirits and paired with Lawrence’s creative dishes was an outstanding experience.

Check out this spectacular menu!

Compa Spirits dinner at Chilte in Phoenix

Check back on next week’s Rubee Tuesday for visits to Paradise Valley Burger Company, a truffle dinner in the wine cellar at Lon’s at The Hermosa, and Last Course at Andaz.

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categories / Rubee Tuesday
tags / BBQ, Bobby Q, Best Fest, Anhelo, Wren & Wolf, Chilte, Compa Spirits

RUBEE TUESDAY: Prime at Gila River Resort and Casino at Wild Horse Pass, Tia Carmen, Tarbell’s and Vecina.

July 11, 2023 / Christina Barrueta

A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Seafood tower at Prime at Gila River Resort Casino — Elevated Seafood Tower at Prime at Gila River Resort & Casino - Wild Horse Pass

Wednesday, July 28: Prime, A Shula's Steak House Gila River Resorts & CasinosPrime, A Shula's Steak House Gila River Resorts & CasinosPrime, A Shula's Steak House at Gila River Resorts & Casinos – Wild Horse Pass (Chandler). While I’m usually here to attend one of their spectacular wine dinners, this time I was interviewing Chef Michael Dei Maggi, Advanced Sommelier Troy Tranzow, and Gila River Resort & Casinos Corporate VP of Food and Beverage Maj Kayyali for a SOMM Journal feature.

Chef Michael Dei Maggi, Sommelier Troy Tranzow, and Gila River Resort VP of Food and Beverage Maj Kayyali

After a great interview, we stayed for surf and turf that included the Elevated Seafood Tower, Potted King crab (a new favorite!), and Japanese A5 Wagyu (not pictured).

And, as alway, fantastic cocktails thanks to the skills of Camille Tixier.

Camille Tixier of Prime at Gila River Resort and Casino in Chandler, Arizona

Tamarindo Sour (Knob Creek rye, Alma Tepec Chile Pasilla liqueur, lime juice, Camille’s tamarind syrup, grapefruit bitters, and a rim of crushed Lucas tamarindo candy), Vieux Carré, and Sunshine Spritzer (Sloe gin, Italicus, Suze and club soda).

Writer Christina Barrueta of Write On Rubee with the team at Prime at Gila River Resort

Thursday, July 29: Tia Carmen at JWMarriott Desert Ridge (Phoenix). In August, The SOMM Journal is hosting a Gavi Master Class at Tia Carmen, providing a perfect opportunity to join Meridith May, the editor and owner of SOMM Journal, and event manager Dawn for lunch and a walkthrough at one of my favorite restaurants.

For dinner that night. we headed to another of our favorites, Tarbell’s, for a wine dinner highlighting mushrooms with special guest Brian Hedger, owner of local mushroom purveyor Hypha Foods.

Another fantastic experience at Tarbell’s!

Friday, June 30: Vecina (Phoenix). We ended our food-filled week at a Phoenix gem I wish I could get to more often, And this visit was extra-special as we were joined by Abel Arriaga, founder of Compa Spirits, and his family.

I fell in love with this taco árabe when it was a special, so I'm thrilled they added it to the menu! It features WorldClass Ibérico de Bellota pluma with chipotle crema, cashew dukkah, micro cilantro, and Fresno chiles on flatbread.

Taco árabe with WorldClass Iberico de bellotta pluma

Other must-orders include the Raiz Rioja cocktail with guacamole, chicken karaage with aji amarillo and togarashi, hiramasa ceviche with coconut leche de tigre, and skirt steak tacos with cascabel chile.

And this is still one of my favorite octopus dishes in town - WorldClass octopus with mole rojo, white beans, aji verde, and crispy potatoes.

Abel’s mission is to support small businesses across Mexico by curating beautiful artisanal spirits and boutique wines. Naturally, we had to sample some for ourselves, and wow, I was impressed! If you’re heading to Vecina (or see this on any other menus around town), be sure to order a bottle of Parvada Tinto from winemaker Lucía García Alonso in Valle de Parras in Coahuila de Zaragoza (the oldest wine region in America). It’s a rich and layered blend of Merlot, Cabernet Sauvignon, and Tempranillo with notes of cocoa, plum, and black fruit and especially delicious paired with my taco árabe.

And to pair with decadent mezcal banana bread and peanut butter mousse, I was introduced to Lechugilla, a lesser-known agave spirit. Both of these were beautiful expressions of Lechuguilla (two different species), and I can’t wait to explore this category more. Thank you, Abel, for the introduction!

Lechugilla Cumbrita de la Sierra is made by Maestro Destilador Dolores González and hails from Chihuahua. The agaves are cooked in an earthen oven covered with pine needle duff, milled by hand using an axe and wooden mallet, fermented in a stone and clay basin with spring water, and distilled in a unique hybrid still called a "tren."

Lamata Lechuguilla Sonora, crafted by Maestro Vinatero Martín Yépiz in Alamo, Sonora begins with cooking the agaves in an underground oven before mashing with an axe in a wooden canoe. Abel pointed out that with a lot size of only 150 liters, it’s a rare find and has become a collector’s item. Tip: I also spied this on the backbar at Arboleda on my last visit.

Looking to do some exploration yourself? Join me at next month’s Chilte and Compas Spirits cocktail collab! Get all the details by clicking the photo below.

Check back on my next Rubee Tuesday for visits to Sicilian Butcher, The Mexicano, Thirsty Camel at The Phoenician, and Farm Provisions in Prescott.

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tags / Vecina, Prime, Compa Spirits, Tia Carmen, JW Marriott Desert Ridge