You probably know that I enjoy all beverages – cocktails, wine, and beer. I’ve been a fan of Alto Bajo, a bright, airy restaurant specializing in regional Mexican cuisine and located in the newish Hi Lo Hotel – and I’ve written about it previously as a great hidden brunch gem that takes reservations. I also really like its bar which specializes in tequila and mezcal, also as a hidden gem for classy drinks in a chic atmosphere that is suitable for a nice party of friends or coworkers where you can actually hear each other talk and fit comfortably in the lounge. So when I heard they were hosting beer dinner pairing their modern Mexican food with the beers of an award winning brewery, I was in for the Firestone Walker and Alto Bajo Beer Dinner! If you are vegetarian or vegan, you should also know that Alto Bajo offered a vegan alternative for all the courses – I didn’t utilize it, but appreciated that they thoughtfully wanted to include non-meat eaters.
Since I last wrote about it, there was a change of chefs, and now Chef Bryant Kryck leads the kitchen. Some favorites of mine still remain, like the Mayan Sikil Pak at lunch and dinner. Chef Bryant has also increased the protein options. So although my favorite brunch omelette of theirs no longer stars huitlacoche with corn, local mushrooms and poblano cream sauce, now you can choose from fillings for your omelette (or burrito, or rice bowl, or chilaquiles, or other taqueria options) with smoked chicken thigh tinga, brisket barbacoa, pork shoulder carnitas, smoked truffled mushrooms, or red chili shrimp. I’ve been curious about the new menu, and got to sample some of it at this beer pairing dinner, while also seeing some of favorites still remain on the menu.
The Firestone Walker and Alto Bajo Beer Dinner started off with a casual reception with Firestone Walker Pivo Pils, a German Pilsener, with Alto Bajo’s housemade chips and salsa roja and salsa verde at a central table where each person could help themselves. I am not ashamed to admit I went back twice. The chips and salsas are just as addictive as they were previously.
The first Course was a pairing of Firestone Walker Luponic Distortion #10 American IPA with Pivo Pils braised beef short rib sope. This is not normally on the menu – Alto Bajo did this special dish utilizing beef short rib braised in Firestone Walker’s beer just for this event – and I appreciated that they thoughtfully did something one-off to both highlight the Luponic Distortion while also utilizing another Firestone Walker beer too as a thoughtful partnership.
