Upper West’s Nick Shipp Shows off Northern Mexico Cuisine with Mezcal and Tequila

(Gerry Furth-Sides) Chef Nick Shipp goes all out to trail blaze dishes from his big, wild Texas imagination.   And they are going to appear on his table only once inside the glassed-in front private room . “Too much work to do on a regular basis,” he laughs at every event.  So at this point no one but the old regulars fit into the Upper West wine and spirits tastings that began with a small group when the restaurant started.   The upcoming one is sold out almost before the announcement is made for it before the end of the meal of the one going on.

This evening we started with our favorite of the evening, the Sweet Potato & Chorizo with a soft-poached egg and smoked maple syrup.  It was paired with Angelisco Tequila Blanco.  The dish makes a statement with its variety of unusual textures and Spanish-inspired Texas flavors.

Next on the Nick’s menu was the Texas Red Fish, or Red Drum, poached in coconut milk and embellished with burnt pineapple sala vera cruz, avocado puree and frito granola.  The Texas Red Fish is a very special fish, explained Chef Nick.  It turns out to be perhaps the most sought after game fish in the bays of the Gulf Coast.  This a stealthy hunter  found throughout the Texas Coastal Bend puts up an aggressive fight when hooked and is known for its excellent, substantial meat.The Texas Red fish was paired with Mezcal Nuestra Soledad. 

Broken Arrow Ranch Elk Enchilada incorporated elk chili, smoked tortilla sauce, green pico and cella cheese – all especially imported from Texas for the event.  It was beautifully paired with Sotol Por Siempre.  

A vegetarian dish followed, revved up with Angelisco Tequila Reposado.  Fajitas took on a new meaning with Chef Nick’s version that was comprised of Mexican crispy rice, refried beans, roasted peppers on a “whipped tortilla” that is classically made in the Mexican style .with  a thin, flat pancake of cornmeal or flour, eaten hot or cold, typically with a savory filling.  Nick added some of the fabulous Broken Arrow Ranch Elk to it.  And it worked.  The dish was paired with a clear-tasting Angelisco Tequila Reposado. 

Dessert was a light and spring-like Strawberry Margatira Flan with strawberry sorbet, salt and lime, paired with Agave de Cortez Mezcal Jovan.