Dos Mares will launch Taco Omakase, a seven-course experience in which diners are guided to an elevated Mexican food quest. In the photo, a Tostada de Atun, made with Yellowtail #1 tuna cured 15 days in house, avocado, crispy leek and house anchovy sauce.
Imelda García/Staff writer
What happens when an omakase dinner meets Mexican tacos? At Dos Mares, the answer includes caviar, foie gras, lobster, tuna cured for 15 days and a dry-aged cut of beef.
The Fort Worth restaurant serving coastal Mexican cuisine will launch Taco Omakase, a seven-course experience in which diners are guided by a team of chefs led by Rodrigo Cárdenas, culinary director at Dos Mares.
“We’re very excited to bring the omakase tradition to Dos Mares, which involves turning over your meal to the chef and allowing them to take you on a culinary journey,” said Cárdenas. “It’s about creativity, and in my opinion, a freshly made tortilla is a perfect vessel for those explorations of flavor.”
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Taco Omakase is an intimate experience limited to 10 guests that will take place weekly at Dos Mares beginning Sept. 16. Diners will be seated directly in front of the kitchen, allowing them to watch as each course is prepared and presented, with tacos featuring premium ingredients as the centerpiece of the experience.
The dinner begins with an amuse-bouche of grilled oyster with foie gras foam and Siberian caviar.
Imelda García/Staff writer
The dinner begins with an amuse-bouche of a grilled oyster with foie gras foam and Siberian caviar. Next comes the crudo de hamachi, with thinly sliced yellowtail, coconut-mango leche de tigre, basil and parsley oil and black salt.
The next course is a Tostada de Atun, made with yellowtail #1 tuna cured 15 days in-house, avocado, crispy leek and house anchovy sauce.
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The Pescado Zarandeado is served on a house-made nixtamalized white corn tortilla made with corn from producers in Tlaxcala, Mexico. It comes with black bean puree, garlic white rice, Texas red snapper in a zarandeado adobo, avocado creme fraiche and caviar.
The Pescado Zarandeado taco is served on a house-made nixtamalized white corn tortilla with black bean puree, garlic white rice, Texas red snapper in a zarandeado adobo, avocado creme fraiche and caviar.
Imelda García/Staff writer
Next is the Gaonera de Texas Rosewood dry-aged Striploin, served on a house-made butter flour tortilla with Chihuahua and mozzarella cheeses. The seared, dry-aged Rosewood Striploin is accompanied by a fresh green avocado and cilantro sauce, caramelized onions and avocado mousse.
A dragon fruit and mint sorbet is served as a palate cleanser before the final taco.
The Rosarito Taco is also served on a house-made butter flour tortilla. It includes black bean puree, house-made macha mayonnaise, beer tempura lobster, shaved cabbage, pineapple pico and ikura.
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Chef Marcial Riojas finishes a Rosarito Taco on a house-made butter flour tortilla with black bean puree, house made macha mayonnaise, beer tempura lobster, shaved cabbage, pineapple pico and ikura.
Imelda García/Staff writer
The meal concludes with Escondido de Chocolate, a light, whipped-cream-covered bitter chocolate cake with sesame ganache, berry ancho coulis and cocoa powder.
The experience costs $99 per person. A three-wine pairing is available for an additional $45 per person. Prices are subject to tax and a 20% gratuity.
The new experience will be available at Dos Mares beginning Sept. 16 on Wednesdays at 6:30 p.m. Starting Oct. 1, Taco Omakase will be offered on Wednesdays and Thursdays.
The menu is designed to change based on seasonal ingredients and availability.
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Each taco is served on either an heirloom corn tortilla or a butter flour tortilla. The corn tortillas are made with masa prepared from nixtamalized corn that is ground in the kitchen of Don Artemio, Dos Mares’ sister restaurant located next door.
Taco Omakase is available by reservation only.
Dos Mares is at 3260 W. 7th St., Fort Worth. dosmares.us.