Vegan Pansy Barquette

A Mexican chef in Tijuana created a beef barquette for me. I sent that recipe to Mississippi Vegan and commissioned him to "remex" it into this vegan pansy boat with mushrooms and squash. Both recipes feature a luxury tequila produced in Jalisco. All of which is a trial campaign to promote my upcoming book: MXCNAS: Chefs in Baja California. Credits: This barquette campaign is my conceptualization and my financing but the photography and the cooking for this barquette is by Timothy Pakron. The original recipe is by Nancy Leon at Chan's Bistro in Tijuana, Baja California, Mexico.