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posts tagged ‘angelo sosa’

Top Chefs Join Forces for Hurricane Sandy Relief

Friday, November 2, 2012 at 04:11 PM - Posted by Megan - (0) comments

While the aftermath of Hurricane Sandy continues to swamp the Northeast, several Top Chef alumni are doing their part to help make a difference in the wake of this tragedy.

Former Bravo cheftestants Angelo Sosa, Dale Talde, Kevin Sbraga and Jennifer Carroll are joining forces this Monday night at Sosa’s Hell’s Kitchen hotspot Añejo Tequileria y Restaurante to raise needed money for the victims of Hurricane Sandy. “The devastation from this storm is heart-wrenching and we are passionate about helping those affected in the Tri-State area and beyond,” explained Sosa. “We are trying to do our part by helping with relief efforts the best way we know how, through food and community support.”
Each chef will put their culinary skills to the test by creating a unique dish in true Top Chef-style as part of a four-course tasting menu with cocktail accompaniment. Additional specialty libations created by Añejo’s Beverage Director Joshua Wortman will also be available to raise funds for relief efforts. Spirits will be generously donated by Herradura Tequila and local producer, Jack from Brooklyn.

Seatings are at 6pm and 8pm, tickets are $100 and all proceeds will benefit the Red Cross. Reservations can be made at, by calling 212.920.4770 or emailing I hope you’ll join me in supporting this fantastic cause!

Añejo Tequileria y Restaurante is located at 668 10th Avenue (at 47th Street) in NYC

Keep up with the latest on Twitter: @AnejoNYC  @AngeloASosa  @DaleTalde  @KSbraga  @ChefJenCarroll  @jrwortman


Additional Añejo coverage: Celebrate Cinco De Mayo with Añejo Tequileria

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Celebrate Cinco De Mayo with Añejo Tequileria

Friday, May 4, 2012 at 12:05 PM - Posted by Megan - (0) comments

One tequila, two tequila, three tequila…more! How about 50+ of the best tequilas that Mexico has to offer? Recently opened Añejo Tequileria y Restaurante boasts one of the most extensive selections of tequilas, mezcals and sotols this side of the border—and serves them by the ounce, by flight or in a carafe. Add to that a menu of flavorful small plates from chef-partner Angelo Sosa and you’ve got yourself a fiesta.

Since opening in late January, the lively Hell’s Kitchen haunt has already received numerous accolades for its advanced beverage program, expertly crafted cocktails (recently rated #1 margarita in NYC), and Sosa’s series of intensely tasty tacos, tamales, dumplings, ceviches, guacs and more. So what better place to seek out some delicious Cinco de Mayo inspiration!?

Añejo’s Beverage Director and resident drink slinger, Joshua Wortman, shares a couple of the restaurant’s classic tequila-based recipes to help get your Cinco celebration started early. And to complement these festive libations (and soak up a bit of the agave-based spirit), try dipping a few warm tortillas into chef Angelo’s fresh and creamy red snapper ceviche. Check out the mouthwatering recipes below. Salud!


Mexican Firing Squad
Recipe from Joshua Wortman

  • 2 ounces 901 Silver Tequila
  • 1 ounce homemade grenadine*
  • 3/4 ounce fresh lime juice
  • 2 dashes Bittermens Xocolatl Mole Bitters
  • Shake vigorously. Strain into a chile-salt** rimmed rocks glass over fresh ice. Add lime wheel to garnish.

    *bring pomegranate juice to a boil. Add an equal amount of sugar. Simmer for 10 minutes. Cool.
    **mix your favorite blend of ground chiles (Josh uses chipotle, guajillo, arbol) with kosher salt.

    Tequila Julep 
    Recipe from Joshua Wortman

  • 2 ounces Milagro Anejo
  • 1/2 ounce agave nectar
  • Fresh mint
  • Peychauds Bitters
  • Muddle mint and agave in a julep cup or collins glass. Add crushed ice, then half of the tequila. Stir until glass frosts. Add more ice and the rest of the tequila. Garnish with mint sprig and three dashes of Peychauds Bitters.

    Red Snapper Ceviche
    Recipe from Angelo Sosa

  • 1/2 pound red snapper, medium dice
  • 1/4 teaspoon salt
  • 2 tablespoons jalapeño, small dice
  • 2 tablespoons tomatillo, small dice
  • 2 tablespoons red onion, small dice
  • 2 tablespoons avocado, medium dice
  • 1/2 tablespoon pumpkin seed, toasted
  • 2 tablespoons lime juice
  • 1 tablespoons yuzu juice
  • Combine all ingredients together and mix well, until ceviche has a creamy texture. Serve in chilled bowls with warm tortillas.

    Thanks again to Joshua and Angelo for sharing the love and happy Cinco de Mayo everyone!
    Añejo Tequileria y Restaurante, 668 10th Avenue at 47th Street, 212.920.4770

    Images courtesy of Añejo Tequileria y Restaurant

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