12-30-2011 08:39 AM CET - Leisure, Entertainment, Miscellaneous

Bailando Con El Diablo (Dancing with the Devil)

Press release from: Zócalo Cocina Mexicana
PR Agency: Image Unlimited Communications

WHAT: A popular Mexican legend tells the story of a disobedient young girl, who despite her parents’ wishes sneaks off to dance the night away. The most handsome and charming man at the dance sweeps her off her feet and before she knows it she is lost in his eyes. When she looks down she notices that her dance partner is wearing no shoes, in fact he does not have feet, but cloven hoofs. It is at this point that the young girl realizes that she is actually dancing with the devil. What happens from there varies from town to town in Mexico. Some say upon being discovered the devil vanishes and leaves the poor young girl with a permanent burn in the shape of a handprint. Some say that the girl disappears in a whiff of smoke forever.

On Tuesday, January 17th, 2012, from 5:00PM – 10:00PM Zócalo Cocina Mexicana, the standard for authentic, upscale Mexican fare in Boston, MA, invites guests in to dance with the devil themselves as they present “Bailando con el Diablo” an evening featuring some of the world’s hottest food and drink.

Guests will be offered a 3-course prix fixe menu for $38.00 featuring chiles from Mexico and beyond. With dishes such as their Chile en Nogada – (roasted chile poblano stuffed with beef picadillo on almond puree topped with pomegranate seeds and parsley), and their Tinga de Puerco Taco – (shredded pork with roasted tomatoes and chipotle chiles) - guests' culinary senses will be heightened and put to the test with the added option of adding “Devil Sauce” to any dish comprised of some of the world’s hottest chiles.

The dance continues with a special hot and cool cocktail menu created by Zócalo Cocina Mexicana and sponsored by Jim Beam® Devil's Cut™. From the “Hell’s Manhattan” (Hot!) with Jim Beam® Devil's Cut™, chipotle infused sweet vermouth and hellfire bitters, to the “Cucumber Margarita” (Cool!) featuring Tres generations reposade tequila, muddled cucumber, fresh lime juice and orange liquor, guests will be able to push their dance to the limit or slow it down if it gets too hot to handle!

The cocktail menu is perfectly paired by course and is offered as an addition to the prix fixe menu (prices below).

All dishes and cocktails will also be offered as à la carte specials and Zócalo Cocina Mexicana’s regular menu will also be available for those afraid to “Dance with the Devil!” Reservations recommended by calling (617) 456-7849.

($38 per person + tax & Gratuity, Also offered as à la carte specials)
(Add “Devil Sauce” to Any Dish upon Request)*

Tinga de Puerco – shredded pork with roasted tomatoes and chipotle chiles
Chilorio de Res – Shredded beef with guajillo chile, vinegar and spices
Chile Poblano con chile Serrano – creamy poblano peppers with chile serrano
Marinated tuna with salsa habanero


Roasted chile poblano stuffed with beef picadillo on almond puree
topped with pomegranate seeds and parsley
Beef tenderloin filet with shiitake mushrooms in
chile morita-pequin and tomatillo sauce
Salmon with papaya-tequila salsa and a mystery chile sauce

~~All entrees are served with Mexican rice and refried black beans~~


Rich chocolate bread pudding with ancho chiles.
Served with vanilla bean ice cream
Sorbet with spicy chile jalapeño


First Course:

Hell's Manhattan (Spicy) $8.95
1.75 oz Jim Beam Devils Cut
.5 oz Chipotle infused Sweet Vermouth
3 dash Bitterman's Hellfire bitters

Whiskey Smash (Cool) $8.95
1.5 oz Jim Beam Devils Cut
.25oz simple syrup
2 wedges lemon and 5 leaves mint, muddled

Second Course:

Hellfire Margarita (Spicy) $8.25
1.5 oz Hornitos Silver Tequila
1/2 habanero pepper, muddled
.5oz Orange liquor
.5 oz Fresh lime juice

Cucumber Margarita (cool) $8.95
1.5 oz Tres Generations Reposado tequila
2tablespoons chopped and muddled cucumber
.5oz Fresh lime juice
.5oz Orange liquor

Third Course:

Chocolate Chili Flip (Spicy) $8.25
1.75 oz Cruzan 9
.5oz Crave Chocolate Chili liquor
.25 oz 4-chilli syrup
1 whole egg

Chocolate "Egg Cream" (Cool) $8.25
1.5oz Cruzan Light Rum
.25oz Chocolate Syrup
.25oz cream
Topped seltzer

Non alcoholic
Avocado Smoothee (cool) $3.95
A blended mix of avocados, cucumbers, strawberries and lime

WHEN: Tuesday, January 17th, 2012, from 5:00PM – 10:00PM

COST/INFO: $38 per person + tax and gratuity for prix fixe menu, cocktails are additional. All items on both menus can be ordered as à la carte specials. Reservations are recommended by calling (617) 456-7849.

WHERE: Zócalo Cocina Mexicana, 35 Stanhope Street, Boston MA, (617) 456-7849, www.olerestaurantgroup.com

About The Olé Restaurant Group:

The Olé Restaurant Group consists of a family of four distinct restaurants and food service brands in the Greater-Boston, Massachusetts area. Making up the group is the award-winning flagship restaurant, Olé Mexican Grille in Cambridge, MA (Opened 1999) which features classic-authentic Mexican fare; Olecito, a quick-serve restaurant concept which features Mexican inspired street food, with two locations in Cambridge, MA (Opened 2008) and Brookline, MA (Opened 2010), Zocalo located in Boston, MA (Opened 2011) which features upscale Mexican fare and cocktails; and the newest brand-concept andale’ which features authentic Mexican catering and event fulfillment including: food, cocktails and entertainment. CEO and Executive Chef Erwin Ramos is both an award-winning chef and the creative culinary force behind the Olé Restaurant Group. For more information about the Olé Restaurant Group please visit ww.olerestaurantgroup.com
Olé Mexican Grill
11 Springfield Street
Cambridge, MA 02139

Olecito Olecito
12 Springfield Street 6 Cypress Street
Cambridge, MA Brookline, MA

35 Stanhope Street
Boston, MA 02116
(617) 456-7849

Image Unlimited Communications
580 Harrison Ave., Suite #452
Boston, MA 02118

JP Faiella
P. 617.423.4624 C. 617.504.7585
E. jfaiella@imageunlimited-boston.com

Shannon Igoe
P. 617.423.4624 C. 617.849.2345
E. jfaiella@imageunlimited-boston.com

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