New Chef, New Dishes at Sausalito Favorite Copita

Previous PostHaute 100: Sean Combs to Open Charter School, Announces Bad Boy Reunion Concert
Next PostWomen of Tomorrow Gala Raises $800,000 for At-Risk Girls

Copita_Table shot

Copita Tequileria y Comida has announced the arrival of new Executive Chef Daniel Tellez, who brings to the popular Sausalito Mexican eatery a culinary expertise honed from many years spent in Mexico and Europe. He was most recently partner and executive chef at Mexico City’s highly regarded Anona Neobistro.

Tellez’s food is authentic, simple, and flavorful, and is perfectly in-sync with Copita’s principles of locally-sourced, 100% gluten free, seasonal Mexican cooking. “We are so thrilled to have Daniel join the team,” comments Copita co-owner and celebrity chef Joanne Weir. “His background and passion for Mexican cooking and his global talent are a great addition to our kitchen.” Weir’s partner, legendary restaurateur Larry Mindel adds, “Copita showcases the love that both Joanne and I have for contemporary Mexican cuisine and tequila. With the addition of Daniel, this dream has been taken to the next level.”

Copita’s origins can be traced to a margarita challenge between Weir and Mindel. When Weir served Mindel her version (the recipe is found in her book, Tequila: A Guide to Types, Flights, Cocktails and Bites) she challenged him to come up with a an even better version. He declared hers the best he ever tasted, and suggested she showcase this perfect margarita on a proper stage – her own restaurant. She agreed, and together the two friends opened Copita, just steps away from Mindel’s popular Poggio Trattoria.

Copita serves Mexican food as it’s meant to be – authentic, robust, and deceptively simple.

In his new role, Tellez will continue to evolve Copita’s menu with fresh, bright flavors. Signature items remain, such as the pork belly tacos, the 24-hour carnitas, and wood-roasted chicken, but Tellez has added these yummy highlights:

  • Mussels al Mezcal: Mezcal, Green Tomatillo, Onion & Butter Steamed Black Mussels, Chile de Arbol Oil
  • Tuna TostadasHouse-Cured Ahi Tuna, Chipotle Aioli, Kumquats, Smoked Olive Oil
  • Poblano Crab Soup Poblano, Sweet Pea, Dungeness Crab, Bacon, Tortilla Strips
  • Kumquat and Borage CevicheFennel, Onion & Orange Marinated Flounder, Serrano
  • Lobster TacoButter & Black Bean Poached Maine Lobster, Cabbage Slaw, Serrano Aioli
  • Baja Style Cod Omission Beer-Battered Cod, Avocado, Wasabi & Parmesan Aioli, Cabbage & Seaweed Slaw, Micro Shiso
  • Lamb Bírria Slow-Cooked Lamb, Sesame Seed & Chile de Arbol Salsa, Avocado, Lamb Jus

Tellez originally learned from the best – his grandmother – who regularly fed his family of 56 cousins. He perfected his craft at the renowned 3 Michelin-starred restaurant Quinzi e Gabrielli in Rome and then returned to Mexico where he earned recognition as chef of the Hotel Brik restaurants located in Colonia Roma, Brasserie La Moderna and Lonchería Olivia.

And when at Copita don’t forget the tequila. It’s hard to ignore, when the bar showcases more than 130 haute varieties. Not sure which one to choose? Select one of four flights listed on the menu: Joanne’s Faves, Mezcals, Organic Blancos or Extra Anejos. Or simply describe to Weir your favorite spirit or wine, and let her make the perfect selection for your taste. Better yet, order the ‘sure thing’ Copita Margarita, made with the same ingredients as Weir’s original Larry Mindel version. It’s shaken at the table, and poured over a singular large ice cube. Enjoy it inside near the tiled, wood-fire oven, or out on the front patio overlooking the harbor, and tell Weir if it isn’t the best margarita you’ve ever had.

Copita
739 Bridgeway
Sausalito, Ca, 94965

Restaurant Hours:
Monday – Thursday 11:30 a.m. – 10:00 p.m.
Friday, 11:30 a.m. – 11:00pm
Saturday – Sunday 11:00 a.m. – 11:00 p.m.

connect with haute living National
Loader