David Suro Piñera is the owner of Tequilas Restaurant in Philadelphia as well as Siembra, one of Mexico’s most transparent and sustainable agave distilled spirit brands. On his visit to Julio’s in Westborough, Piñera brought his producer, Don Emilio Vieyra along to talk about everything from the tequila stigma to what makes a great taco. (It’s the tortilla, in case you’re wondering.) Vieyra enlightens us with an old family Mezcal recipe for Pechuga made with venison and turkey meat. Piñera will be back for a pairings event at Mezcal in Worcester on June 12th at 7 p.m.
Sarah Connell goes live with Siembra Spirits at Julio’s Liquors
Posted by Mass Foodies on Wednesday, May 17, 2017