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MEZCAL  Latin Flair in the Heart of Cairo

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Your Mezcal experience, at home

MEZCAL EN CASA

During these difficult times, we all need to stay home for the greater good. Since we cannot host you at Mezcal, we will strive to bring Mezcal into your home.

 

We have created a line of products, frozen, jarred and chilled, that will allow you to cook flavourful Latin meals in the comfort and safety of your own home. 

The below recipes will provide easy step by step instructions to create some of our favourite dishes

Wok Sauce Vegetable Stir Fry

Serves: 2 to 3 people

What you’ll need: Wok pan or a large frying pan

Ingredients:

  • 2 tblsp vegetable oil
  • 3 tblsp Mezcal Wok Sauce
  • 1 tblsp soy sauce
  • 1 tblsp sesame oil
  • 1/3 cup carrots cut Julienne
  • 1/3 cup red onion, chopped
  • 1/3 cup white onion, chopped
  • 1/3 cup red capsicum, chopped
  • 1/3 cup zucchini, cut in round slices
  • 1/4 cup white mushrooms or shiitake, sliced
  • 1/4 cup ginger, grated
  • 1/4 cup green beans, steamed
  • 1 tblsp spring onions, chopped
  • 1 tblsp white sesame seeds

Instructions:

  1. Heat the cooking oil in a wok pan over medium heat
  2. Add onions and cook for 3 min until they soften a little
  3. Add mushrooms, red capsicum & ginger. Cook for 3 min stirring often
  4. Raise the heat to med-high
  5. Add zucchini, green beans & carrots. Cook until red capsicum begin to soften.
  6. Add Mecal Wok Sauce & stir often until all vegetables are cooked, approx. 4 min
  7. Top with sesame oil, sesame seeds and spring onions. Season to taste.
Chifa Sauttéed Prawns

Serves: 2 to 3 people

What you’ll need: Wok pan or a large frying pan

Ingredients:

Instructions:

  1. Marinate the prawns in the Mezcal Wok Sauce for 15min.
  2. Heat the oil in the pan over med-high heat.
  3. Add the prawns and toss until cooked through, approx. 3 min.
  4. Serve over rice or stir fry vegetables. Season to taste.
Smokey BBQ Mushrooms

Serves: 2 to 3 people

What you’ll need: Wok pan or a large frying pan

Ingredients:

Instructions:

  1. In bowl, mix the mushrooms with the Mezcal Smokey BBQ Marinade.
  2. In the pan, heat the oil on med-high heat
  3. Toss the marinated mushrooms in the pan for approx. 5 min until they soften and cook thru.
  4. Transfer to a bowl, mix in spring onions & sesame seeds. Season to taste. Top with Mezcal Huancaina Sauce
  5. Serve as an accompaniment
Smoked Peppers Kabab Halla

Serves: 5 to 6 people

What you’ll need: Medium sized saucepan with a cover

Ingredients:

  • 1 kg cubed veal or beef
  • 1/2 cup Mezcal Peruvian Smokey Sauce
  • 6 tblsp olive oil
  • 2 tblsp butter
  • 4 garlic cloves, chopped
  • 1/2 cup red onions, chopped
  • 4 cups beef broth
  • 2 bay leaves
  • 1/4 cup spring onions, chopped

Instructions:

  1. Heat the olive oil and butter sauce in the pan over medium heat
  2. Sautee the garlic and onions until soft
  3. Add the veal cubes and stir until browned, approx. 5 min
  4. Add the Mezcal Peruvian Smokey Sauce and stir for approx. 2 min
  5. Add the broth and bay leaves, cover, then reduce the heat to simmer for approx. 45 min. until the meat is tender.
  6. Sprinkle on it the spring onions, season to taste and serve over potatoes or rice.
Cheese Quesadillas

Serves: 1 person

What you’ll need: Large non-stick pan with a cover

Ingredients:

Instructions:

  1. Heat the frying pan over medium heat, without oil
  2. Place the open tortilla in the pan for approx. 2 min. Air bubbles should begin to form.
  3. Spread the Peruvian Smokey sauce on the tortilla
  4. Sprinkle the cheeses and tomatoes on the tortilla
  5. Cover the pan and reduce the heat to low.
  6. When the cheese begins to melt, flip one half of the tortilla above the other half. Be sure not to burn to tortilla.
  7. When the bottom half begins to brown on the bottom, flip it to brown evenly on both sides.
  8. Serve with guacamole.
Prawn Tagliatelle with Huancaina

Serves: 3 to 4 people

What you’ll need: Medium sized saucepan, large pot, frying pan, mixing bowl

Ingredients:

  • 500g tagliatelle pasta, cooked
  • 1/3 kg prawns, medium sized, cleaned
  • 2 tblsp vegetable oil
  • 2 tblsp butter
  • 1 jar Mezcal Huancaina Sauce
  • 3 tblsp Mezcal Balsamic Teriyaki 
  • 1/4 cup white onion, chopped
  • 2 tblsp garlic, shredded
  • 1/4 cup cooking cream (optional)
  • 1/4 cup Parmesan cheese, shredded (optional)
  • Parsley, chopped for garnish

Instructions:

  1. Heat the oil in the saucepan over med-high heat
  2. Sautée the onions and garlic until soft and golden
  3. Add the Huancaina sauce and stir for approx. 2 min
  4. Add the cooking cream and Parmesan if desired for added cheesy or creamy flavour.
  5. Reduce the heat to medium low.
  6. Add the cooked tagliatelle to the sauce and mix or approx. 2 min.
  7. In a mixing bowl, mix the prawns with the Balsamic Teriyaki sauce
  8. In the frying pan, melt the butter over med-high heat.
  9. Sautee the prawns for approx. 5 min until fully cooked.
  10. Season the pasta and prawns to taste.
  11. Serve in a large bowl and add chopped parsley to garnish.
Peruvian Mushroom Risotto

Serves: 3 to 4 people

What you’ll need: Medium frying pan & a large frying pan

Ingredients:

  • 2 cups risotto rice or Doha Egyptian rice
  • 1/2 cup white onions chopped
  • 1 cup mushrooms, sliced
  • 7 tblsp vegetable oil
  • 3 to 4 cups chicken broth
  • 1/2 cup Mezcal Peruvian Yellow Sauce
  • 1/4 cup white wine (optional)
  • 1/4 cup cooking cream (optional)

Instructions:

  1. In the medium pan, heat 3 tbsp oil over med-high heat
  2. Sautee the onions and mushroom until they begin to soften
  3. Optionally add wine and continue cooking until the liquid evaporates
  4. Add the Mezcal Peruvian Yellow sauce and mix well.
  5. Optionally add the cooking cream, reduce heat and simmer for 10 min until the mixture is smooth.
  6. Set aside
  7. If using Egyptian Doha rice, rinse only once. Do not remove all the starch.
  8. In the large pan, heat the remaining oil over med heat.
  9. Add the rice and stir until all the rice is coated and oil is absorbed.
  10. While continuously stirring, slowly add the broth to the rice ¼ cup at a time. Whenever the broth is absorbed by the rice, add some more, stirring constantly.
  11. Keep adding broth until the rice is cooked “al dente”.
  12. Once the rice is cooked, add the sauce and mix well. Remove from heat and serve. Sprinkle chopped parsley for presentation.
Roasted Pepper Potato Purée

Serves: 3 to 4 people

What you’ll need: Large pot, whisk mixer, mixing bowl, small pot

Ingredients:

Instructions:

  1. In the large pot, place the peeled potatoes in salted water, the water covering the potatoes.
  2. Bring to a boil and cook the potatoes fully, approx. 20min.
  3. Once cooked, transfer the potatoes to the mixing bowl.
  4. Mash the potatoes by hand until broken down
  5. Start whisking the potatoes and slowly add the hot milk until you reach the desired thickness.
  6. Add the Peruvian Yellow sauce and butter and continue whisking until well incorporated.
  7. Serve with chopped parsley on top for presentation.
Latin Chicken 'Sharkasseya'

Serves: 5 to 6 people

What you’ll need: Large pot, frying pan, mixing bowl & food processor

Ingredients:

  • 4 pcs milk toast
  • 1/2 cup Mezcal Peruvian Yellow sauce
  • 200ml evaporated milk
  • 1kg chicken breast
  • 2 tblsp minced garlic
  • 1/2 cup white onion, finely chopped
  • 1/2 cup walnuts, chopped
  • 1/2 Parmesan cheese, grated
  • 10 pcs kalamata olives
  • 3 cups vegetable stock
  • 3 cups cooked white rice

Instructions:

  1. In a bowl, cover the toast with the evaporated milk. Set aside.
  2. In the large pot, boil the chicken breast in the vegetable stock. Add water if needed to cover the chicken
  3. Once fully cooked, drain the stock and keep at least 2 cups. Set aside the chicken
  4. Fry the onions and garlic with the Peruvian Yellow sauce until onions are soft. Remove from heat and let cool.
  5. In the food processor, blend the milk & bread mixture with the nuts and Parmesan until smooth.
  6. Add the onion, garlic and Peruvian yellow sauce mixture and blend briefly.
  7. Return the mixture in the blender to the pan over medium heat. Add 1 cup of broth.
  8. Shred the chicken breasts, add to the pan.
  9. Let simmer, stirring occasionally until you reach the desired consistency. Add more broth if the sauce is too thick.
  10. Season to taste and serve over the rice.
Breakfast Guacamole Scrambled Eggs

Serves: 2 people

What you’ll need: Frying pan

Ingredients:

  • 4 large eggs
  • 1 tblsp butter
  • 2 tblsp Mezcal Guacamole
  • 2pc sliced toast
  • Paprika (optional)
  • Spring onions chopped (optional)

Instructions:

  1. In a frying pan, melt the butter over medium heat
  2. Crack open the four eggs
  3. Stir constantly, 5 seconds on the fire, 5 seconds off the fire. Repeat until reaching the desired consistency. Remove from heat.
  4. Spread the guacamole over the toast
  5. Spread the scrambled eggs over the guacamole
  6. Optionally add paprika and/or spring onions. Season to taste.

Opening Hours

Sunday to Thursday 5pm to 2am

Friday & Saturday 2pm to 2am

Location

New President Hotel
20 Taha Hussein str. Zamalek
Cairo, Egypt

Admissions

Prior reservations is recommended. No admittance to under 21 years of age. Smart casual dress code.