Event Intro
@
The Tucson Foodie team is taking a field trip!
Join us in Sonoita for a very special dinner with Chef Christian Padilla and The Meading Room team.
MENU
Welcome Drink | Payment, Picpoul Blanc + orange blossom honey co-ferment.
1. Pepino de Padilla | Queso De Cabra · Yuzu · Japanese Peanuts · Tucson Chamoy · Lime Zest · Guajillo Oil
- Pairing: Lucky Lou (Watermelon limequat mint bubbly mead)
2. Elote Brûlée | Chorizo · Cotija · Scallion · Mesquite Sea Salt
- Pairing: August Strawberry lemon basil bubbly mead
3. Mexican Candy | Pork Belly · Watermelon · Cantaloupe · Tamarind Vinaigrette · Mint · Chicharrón · Chiltepín
- Pairing: 2025 Grenache Rosé * Dry, salty, with notes of stone fruit and citrus.
4. Tartine Ahogada | Wagyu Milanesa · Lacto-Fermented Maíz Salsa · Chile Colorado · Cotija
- Pairing: Monteiro 2024 Tempranillo Notes of leather, mulberry, cherry, pomegranate, desert brush, spices, and a hint of meatiness. Aged 18 months in French oak.
5. Raspado de Nopal y Kiwi | Mesquite Honey Condensed Milk · Smoked Jalapeño Salt
- Pairing: Space Cowboy Raspberry bubbly mead














