WirtshausabendJalcocotán
Das ProbeessenTasting dinner
The first night. Seven German courses in the Jalco Brewing beer garden, for twenty people. You taste, we listen.
Das ProbeessenTasting dinner
Before the tents open we want to sit twenty people at one long table and serve them the whole menu: seven courses, an hour and forty-five minutes, with the story of each plate told at the table.
That night Jalco's kitchen is not serving its usual snacks. Everything that reaches the table comes from our kitchen: pretzel, sausage, Rouladen, strudel. The beer is the house's own, all four from Jalco, and runs with the courses.
This is not a dinner to impress. It is for you to tell us which salsa wins, which plate is one too many and what is missing. That is why it is twenty seats and not two hundred.
Der OrtJalco Brewing
Jalco Brewing, the beer garden in Jalcocotán, municipality of San Blas.
Calle Zaragoza #50, Barrio de San Juan, Jalcocotán, Nayarit.
Doors at 19:00. Twenty seats at most.
WhatsApp: +52 311 267 60 44
Der Garten
Das ProbeessenDas Probeessenthe seven courses
A course every fifteen to twenty minutes. The pickles never leave the table. Eat with your hands where you can.
Brezel mit vier Senfsalsasthe welcome
In Germany every party starts with bread, and the bread of the beer garden is the pretzel. The dark skin comes from a special bath before baking. You break it with your hands, no knife.
On the table: a warm pretzel and four small bowls: classic mustard, spicy mustard, and two mustard-chile salsas we invented ourselves. German mustard meets Mexican chile. Tell us which one you like, we really want to know.
Eingelegtesthe table friend
German kitchens keep vegetables in vinegar for the winter: cucumbers, beets. Sour and fresh, like lime and pickled onion at a taco stand: it cuts the fat and wakes up the mouth.
Pickled cucumbers and pickled beets. Stays on the table the whole dinner. Eat it between the dishes, it cleans the taste.
Bratwurst-Slider mit Krautsalatlittle burger, German heart
Our German sausage meat, made by hand here, shaped like a small burger. Pretzel bun, onion-and-dark-beer jam, white cabbage salad and remoulade, the German creamy sauce.
Next to it, two cold cabbage salads, white and red: crunchy, sour, fresh.
KäsespätzleGerman mac and cheese
Spätzle are small soft egg noodles from the south of Germany, made by scraping fresh dough into boiling water. We mix them with a sauce of five cheeses and top them with golden fried onions. Every German child grows up with this.
Rouladenthe Sunday dish
The dish German families eat on Sunday at grandmother's house. A thin slice of beef painted with mustard, filled with bacon, onion and pickle, rolled up and cooked slowly for hours in dark sauce.
With a bread dumpling to soak up the sauce, and sweet-sour red cabbage. This is the heart of the menu.
Bratwurst mit Sauerkrautthe classic
The most famous German food in the world: grilled sausage with mustard and sauerkraut. Ours is made by hand: the meat, the spice mix, the casing, everything. The sauerkraut is white cabbage fermented in our kitchen, like curtido but German.
Two small grilled bratwurst, sauerkraut and the mustard salsas again. Now that you know them: which one wins with the sausage?
Apfelstrudelthe sweet goodbye
From Vienna: apples, raisins in rum, cinnamon and sugar, rolled in a dough so thin you can read a newspaper through it, baked with butter. Warm, smelling of cinnamon. The German version of apple pie.
Das BierDas Bier
Jalco has brewed craft beer in Jalcocotán since 2017, the first in Nayarit. That night all four house beers are on, and each course brings its own alongside.
Ojo de DiosStout
Dark, light-bodied stout, semi-creamy, with a good head and a silky vanilla and chocolate finish. Mexican and imported malt, Cascade and Chinook hops.
The name comes from the Wixárika tsikɨri, the diamond that holds the origin of life. At the table it runs with the Rouladen and the strudel: Jalco recommends it for rich food and dessert.
Alcohol 5.3% · IBU 25 · Hops Cascade, Chinook
Rey NayarBlonde Ale
Light, refreshing blonde ale with soft carbonation and a floral nose. Mexican malt, Cascade hops. The easiest drinker of the four.
Named after Na'ayarij, the Rey Nayar who defended the sierra. Opens the night with the pretzel and the mustard salsas.
Alcohol 4.5% · IBU 17 · Hops Cascade
TepicIPA
The first IPA from Nayarit. Medium body, a well-balanced bitter finish, citrus in nose and taste, hazy because it is neither filtered nor pasteurised. Mexican malt, Citra hops.
Jalco recommends it for spicy and seasoned food. Here it cuts the fat of the slider, the Käsespätzle and the bratwurst.
Alcohol 6% · IBU 40 · Hops Citra
Tuerto LozadaPorter Coffee
Porter with coffee from Jalcocotán. Dark, medium-bodied, a semi-bitter finish with roasted notes of bread and coffee. Mexican malt, Chinook hops.
Named for Manuel Lozada, the Tiger of Alica. Jalco pours it with smoked and grilled food; we keep it for the end of the night.
Alcohol 5.5% · IBU 30 · Hops Chinook