COPITA TEQUILERIA Y COMIDA ANNOUNCES NEW EXECUTIVE CHEF
Chef Daniel Tellez Brings Mexico City Flavors to Sausalito; Launches New Menus
Copita Tequileria y Comida partners, Larry Mindel and Joanne Weir, are thrilled to welcome Daniel Tellez as the new Executive Chef at their popular contemporary Mexican restaurant located in the heart of downtown Sausalito. Daniel brings a depth of culinary experiences to the Copita kitchen from his many years spent working in Mexico City. His foundation in authentic Mexican cuisine makes him the perfect fit to take the helm in the kitchen where he will oversee the day-to-day creation and execution of the menu. Daniel has introduced his new menu at the restaurant, which includes all of his new dishes along with interpretations on several of Copita’s most popular items.
In staying true to Copita’s philosophy of offering fresh, flavorful dishes inspired by seasonal Mexican cooking, Daniel will present a 100% gluten-free menu that highlights locally-sourced ingredients. “We are so thrilled to have Daniel join the team,” commented Weir. “His background and passion for Mexican cooking and his global talent are a great addition to our kitchen.” Mindel adds, “Copita showcases the love that both Joanne and I have for contemporary Mexican cuisine and tequila. The restaurant has become a dining destination for both locals and visitors alike. With the addition of Daniel, this dream has been taken to the next level.”
In the Kitchen: New Menus, New Chef
In his new role, Daniel will continue to evolve Copita’s menu to present contemporary Mexican cooking rooted in tradition. Expertly combining his vast experience cooking in Mexico City and abroad with a California approach to cooking, the new menu will be filled with fresh, bright flavors. Enhancing Daniel’s menu are ongoing tequila offerings including over 120 tequilas, tequila cocktails and flights, alongside wines on tap, beer, aqua frescas and other non-alcoholic drinks.
Highlights from Daniel’s new menu include:
Mussels al Mezcal Mezcal, Green Tomatillo, Onion & Butter Steamed Black Mussels, Chile de Arbol Oil ($8)
Tuna Tostadas House-Cured Ahi Tuna, Chipotle Aioli, Kumquats, Smoked Olive Oil ($12)
Poblano Crab Soup Poblano, Sweet Pea, Dungeness Crab, Bacon, Tortilla Strips ($7)
Kumquat and Borage Ceviche Fennel, Onion & Orange Marinated Flounder, Serrano ($14)
Lobster Taco Butter & Black Bean Poached Maine Lobster, Cabbage Slaw, Serrano Aioli ($10)
Baja Style Cod Omission Beer-Battered Cod, Avocado, Wasabi & Parmesan Aioli, Cabbage & Seaweed Slaw, Micro Shiso ($13/$21)
Lamb Bírria Slow-Cooked Lamb, Sesame Seed & Chile de Arbol Salsa, Avocado, Lamb Jus ($21)
Signature items will also remain on the menu with Daniel’s take including the Mexico City Style Quesadilla’s, Trio of Tamalitos, Papas Bravas, Classic Ceviche, Pork Belly Tacos, 24 Hour Carnitas and Wood-Roasted Chicken.
Born in Mexico City, Daniel fell in love with cooking at a very young age, as he worked alongside his grandmother cooking every weekend for his 56 cousins. Daniel’s broad culinary background includes varied cuisines and many high level positions. He most recently spent time at Anona Neobistro, where he was a partner and executive chef. His impressive culinary resume also includes opening The Westin Santa Fe Hotel, Mexico City, where he worked as the executive chef until 2013. His food is known as “simple but flavorful.”
Early on in his career, Daniel got a taste for perfection, having staged at the renowned 3 Michelin-starred restaurant, Quinzi e Gabrielli in Rome in 2002. Upon his return to Mexico City, he worked as chef of the Hotel Brik restaurants located in Colonia Roma, Brasserie La Moderna and Lonchería Olivia, with Chef Olivier Lecalvez and Chef Richard Sandoval earning wide recognition in Mexico.
His additional awards and accolades include winning the national selection Bocuse D’or in 2015, and being honored with the Diplome de Honour Academi Culinarie du France the same year. He also served as Mexico City Chef at the 2014 New York Food & Wine Festival and won first place in the Gastronomic Contest Cessa in 2001.
Copita Tequileria y Comida is the vision of legendary restaurateur, Larry Mindel, and San Francisco food personality and cookbook author, Joanne Weir. Located in the heart of downtown Sausalito, California, Copita is a neighborhood restaurant, serving seasonal contemporary Mexican cuisine. A well-curated tequila list and a number of tequila cocktails round out the experience. Copita is open every day beginning at 11:30am Monday through Friday and weekends at 10am. 739 Bridgeway, Sausalito, CA 94965.
