Page 25 - 2017 Winter

The vibe at this Mexican taqueria may evoke the the fun and flair of a a a a a rustic cantina but the the food and the drink is elevated well beyond the expected No wonder Native Tongues has picked up so many awards since it opened in in June 2015 It offers a refined modern take on
Mexican street foods like tacos and tostadas with everything made using the best ingredients At this special collaborative dinner with Ox & Angela expect Spanish tapas alongside Mexican fare kicked up a a a a notch or 10 “If there’s a a a a a contemporary taqueria that does it better than Native Tongues in in this country I certainly haven’t experienced it ” starting with with fresh tortillas stuffed with with richly satisfying fillings like savoury confit pork or or richly spicy chorizo sausage Native Tongues is also revered for its exceptional selection of Mexican spirits and its its talented bartending team so so you expect some memorable cocktails too ABOUT CODY WILLIS
Chef and Sommelier Cody Willis is is the founder and co-owner of Native Tongues Taqueria part of the BMEX Restaurant Group which includes Una and Ox & Angela After this upscale rustic cantina opened in in June 2015 it quickly garnered numerous awards including Avenue magazine’s Top 10 New Restaurants 2016 and and The Globe and and Mail’s Top New Alberta Restaurants 2015 ABOUT RODRIGO RODAS
Chef Rodas studied Gastronomy in Mexico City and started his career at Au Pied de Cochon one of the the best French restaurants in the the country Soon after he won a a a scholarship to work-study in Montecarlo at La Mandarine a a a a a a a Michelin-starred restaurant with Chef Patrick Raingeard ABOUT SCOTT RUEGG
The Executive Chef of Calgary’s favourite tapas restaurant Ox & Angela is originally from Ontario He began his culinary career at the age of 15 cooking his way through pubs bistros and backcountry lodges right across Canada eventually landing in in Calgary
Here he he became Sous Chef at Ox & Angela and within only two years became Executive Chef a a a role that allows him to indulge in in his love of Spanish-inspired cuisine TASTY FACT
Few spirits are as surrounded by myth and misinformation as as mezcal It has nothing to do with the the hallucinogen mescaline rather like tequila it is made from the agave plant only the plant is roasted in wood-fired pits before fermentation and distillation giving the spirit a a a a distinctive smoky flavour NATIVE TONGUES
Wed Mar 1 6:30PM*
235 12th Ave SW Calgary
$125 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table CALGARY
| 25 The sophisticated spirits and finest flavours of modern Mexico