San Diego is known for its fresh flavors, and Austin, Texas, is known for its weird and inventive dining scene. So when chef Javier Plascencia, from San Diego’s Bracero Cocina, came to Foreign & Domestic in Austin to cook with chef Ned Elliott for the second Goose Island Migration Week dinner, diners were in for a fresh, weird a treat.
First came perhaps the most classic Austin appetizers: taquitos and tostadas. Plascencia elevated the traditional snacks, making the taquitos with fideo and blood sausage, and added cured opah to the tostada and paired it with a charred sweet potato aioli, avocado, and jalapeno ash. And Elliot made a chilled corn soup and a smoked BBQ shrimp toast, serving it with the Four Star Pilsner and Oktoberfest beers.
For the next course, Eliot whipped up a squid ink spaghetti. Dusted with almonds, breadcrumbs, and charred squid, the spaghetti paired well with a Belgian wild ale, the Goose Island Juliet. And then Plascencia served his aguachile dish, made with Baja Hiramasa (yellowtail), Asian pears, pickled tomatillo, dehydrated sea of cortez scallops, and salt-cured nopales (made from the paddles of prickly pear cactus). The Goose Island Sofie brew, a saison aged in wine barrels, balanced the delicate sashimi with just a hint of citrus and vanilla flavors.
Plascencia’s duck breast was the main event, prepared with that same Austin-meets-Mexican flair: It came with a charcoal burnt date mole, rancho gordo BBQ beans, and topped with parsnip and xoconostle (more prickly pear). He paired it with the Matilda brew to bring out the spicy Brettanomyces yeast in the brew.
And to finish off the night, Elliot offered his take on ice cream, a coconut sorbet with Thai basil, granita, and cilantro syrup — and fried. Paired with an original beer cocktail (Four Star Pilsner, ginger beer, and a salted lemon confit syrup), this was no ordinary dessert. Or dinner.
We'll be traveling across the country to host more Goose Island Migration Week Dinners, so stay tuned for more unforgettable food and beer experiences.