Visit MaineToday's profile on Pinterest.

About The Author


Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

Send an email | Read more from Susan

Posted: November 5, 2013

Second tequila dinner at Zapoteca will feature Patron

Written by: Susan Axelrod

Photo by Ted Axelrod

Let the French have their oh-so–fancy wine dinners; at Zapoteca, 505 Fore St. in Portland, chef Shannon Bard’s creative food is best matched with the spirit of Mexico — tequila. On Monday, Nov. 18 at 6:30 p.m., Bard and her business partner, restaurant manager and tequila sommelier Sergio Ramos, have planned a five-course feast, each course paired with a variety of award-winning Patron tequila. Tickets are $75. For reservations, call 207-772-8242.

The menu for the evening:

Gordita Dorada con Huevo de Cordoniz — Golden Quail Egg Gordita, House Made Mexican Chorizo, Frisee, Queso Fresco, Smoked Red Chile Sauce
Zapoteca’s specialty cranberry sage margarita

Sopa del Calabaza Oaxaquena — Oaxacan and Orange Spiced Pumpkin Soup, Chocolate Chile Bolillo Crisp
Patron Silver

Cielo: Pato Magret en Mole de Higo — Pan Seared Duck Breast, Fig-Nut Mole, Blind Tamale and Crisp Greens
Patron Reposado

Tierra: Duo de Venado — Chile Rubbed Venison, House Made Venison Sausage, Oaxacan Red Mole, Huitlacoche Flan, Grilled Mushrooms
Patron Anejo

Pudin de Canela — Canela Bread Pudding with Ancho Caramel Sauce and Spiced  Whipped Cream
Gran Patron Platinum

Tequila + food = adventure

In September, Shannon Bard and Sergio Ramos hosted what Bard said would be the first in a series of “adventure dinners,” playing with the boundaries of traditional Mexican cuisine. For a preview of Nov. 18:

These tequilas are for sipping: A Herradura dinner at Zapoteca

Up Next: