“We exist to captivate the world through the magic of Mexican culture, and our spirits are just the beginning,” said Arturo Lomelí, ideologue, owner and founder of Clase Azul, during the weekend in which the tequila firm announced the different paths that it will take throughout 2023, always with quality, service and attention to detail as its main claims.
At Clase Azul La Terraza, we were able to enjoy the diversity of Baja California cuisine, from Tijuana to Los Cabos. Dishes imagined by chef Iván Arias in which the product plays the leading role with its sustainable origin and fair trade as the main point in common. This is the case of the tuna croquettes, the octopus and scallop ceviche with a delicious and delicate macha sauce, the salad with quelites and fried corn with olive mousse, the Baja-inspired torta ahogada from Jalisco or the zarandeado shrimp with plantain mole and peanut sauce.
In El Bar, on the other hand, the protagonists were the spirits that have turned Clase Azul into one of the most respected tequila brands north and south of the Rio Grande. The house mezcals and tequilas, whether they are reposados, añejos or blends, rise before our eyes thanks to the know-how of Sheila Zenteno, author of many of the cocktails offered in this delicate bar. In addition, the renowned wines from the Guadalupe Valley and some of the risky craft beers that have been produced in the region for some decades are also included. The perfect step to move on to omakase, a fusion bar where Baja gastronomy is mixed with Japanese culinary wisdom to offer a fourteen-course menu that the chef will prepare before our eyes.