[opening 7/25] Sembrado, Tacos Al Carbon & Mezcaleria, By Chef Danny Mena Of Hecho En Dumbo

NEW YORK CITY, July 2013- Having pioneered the presentation of quality traditional Mexican food in New York City with his highly rated Hecho en Dumbo, Chef/Partner Danny Mena will further his mission of introducing new aspects of his native country's culinary culture to New Yorkers with the Thursday, July 25th opening of the 42-seat Sembrado. Located at 432 East 13th St. in the East Village, it will bring the time-honored tradition of grilled meat tacos al carbon - made with hand pressed corn tortillas - to a city where braised meat fillings are the taco norm. In fact, Sembrado's Tacos al Pastor will be one of the first in New York fashioned in the classic manner of slowly cooking marinated pork on a vertical rotisserie called a trompo, or "top" (as in toy), because of the arrangement of the pork with the narrow end at the bottom. It is a process the radiantly energetic Mena likens to "Mexican shawarma." Sembrado's trompo, capable of accommodating 200 pounds of pork, will be a focal point of the restaurant's dining room from its perch in the open kitchen.

"Al carbon is my favorite style of tacos, but you don't see them here. They're an important, mostly missing link in New York City's real Mexican food scene, because their flavor profile has such a vibrant simplicity and purity that reflects the fundamentals of Mexican cuisine. I'm really passionate about them," declares Mena with his trademark infectious enthusiasm.

While Sembrado's menu, offering a variety of grilled meats (including rib eye steaks, pork chops, salt cured beef, chorizo and chicken), modest pricing of $3.50 to $7 per taco, and informal, genial vibe will channel the taquerias of Mena's hometown, it will have a distinct New York sensibility. That sensibility will be evidenced in the use of all natural antibiotic-free meats and by a contemporary rustic d�cor incorporating exposed brick walls and wood beams, embellished with a few Mexican flourishes such as colorful handmade tiles on the bar and framed vintage Spanish-American movie posters.

"The food will be rooted in tradition, but we'll be improving on it with the high quality ingredients New Yorkers expect. It's exciting to modernize these centuries old preparations this way because their essence and integrity are maintained," enthuses Mena. "Our pork will be from Berkshire pigs raised in Pennsylvania; we'll be using Meyers beef from Colorado and local free range chickens from the Hudson Valley."

Pastry Chef Fany Gerson, known for her highly popular "La Newyorkina" and formerly of Eleven Madison and Rosa Mexicano, will be rounding out Sembrado's offerings with a playful dessert menu. In line with the restaurant's goal to deliver traditional Mexican flavors, but with a New York sensibility, Gerson, who also hails from Mexico City and takes her inspiration from the flavors she grew up loving, invites each diner to "Make-Your-Own Mexican Sundae." Sundae options will include rotating ice cream flavors like Mexican Vanilla, Strawberries and Sour Cream, and Horchata, which are then coated with a choice of sweet tomatillo sauce, Mexican hot fudge, and cajeta (goat's milk caramel) and toppings such as piloncillo (candied pecans), puffed amaranth, and spicy candied oranges. The truly indulgent are encouraged to build their sundaes atop a Mexican chocolate or chipotle brownie. Sembrado will also carry a small rotating selection of Gerson's paletas, Mexican popsicles in bright flavor combinations that may include Pineapple Jalapeno, Hibiscus, Cucumber Lime, as well as a signature Sembrado flavor, Mango and Camoy. Like Mena, Gerson meticulously sources her ingredients, using imported Mexican chocolate and vanilla alongside local,