LA Food Prize Session 2 | Dinner 2 with Eleazar Mondragon

*Disclaimer: This is a sponsored post with a partnership with Louisiana Food Prize. Although I have received compensation for this post, all opinions are 100% my own*

Inspired by a two week trip home to Mexico and cooking with his grandmother, Chef Eleazar Mondragon prepared a beautiful array of home-inspired dishes for us last night at Ki' Mexico.  It was love at second sight for me with the Mexican towels that were neatly folded and placed at each place setting.   If you see these in any store, please grab a few for me, I NEED them!
 

Chef Eleazar shyly stood before us and passionately explained each course.  He told us what inspired him to make these dishes and a little about the ingredients.  I was particularity excited to see the pronunciation of the dishes listed under the titles, not that I said any of them correctly, but it was fun trying.  Take a look see at what we ate.

First of all, I adore a croquette.  The texture was perfect!  It was very flavorful and paired with sauce (soppage) it was amazing!  I loved the added touch of the micro greens, giving just a bit of freshness to the dish.

Edible flowers, handmade ravioli and corn fungus, oh my!  Yes, that is what this dish consisted of.  Huitlacoche, also known as corn smut, fungus, or Mexican truffle is a delicacy in the culinary world. It has a smoky, kind of earthy taste to it.   When Chef explained what this was, I was a bit leery, but I am so glad that I have my "at least one bite rule" because this was pleasing to my palate!

Two words, drinkable soppage. The shrimp broth was SO delicious!  This deliciousness was poured on top of the tlacoyo and devoured.  End of story.

This wasn't my first time having duck, so I wasn't intimidated at first bite, but the texture is what got me here.  Duck, a red meat, is also tough and can be fatty.  The cuts that I did eat were seasoned very well and I wish I could have eaten more.

 

The inspiration for this course came to Chef Eleazar while he was asleep.  He says that he woke up and said to himself " I want to make that" and so he did.  Chef also joked saying that we may need to call an Uber after eating this dessert.  It was made with Mezcal and Great Raft Beer and it was drunkingly delicious!

Viva La Food Prize and see yall next time!