This one appeared at a dinner at Buttonwood Winery & Vineyard in Solvang. The tortillas were made with locally grown green Oaxacan corn dried and processed into masa.
The lamb, raised at Buttonwood, was braised for two hours, then seared, placed on the tortillas and topped with a poblano-tomatillo salsa, a radish slice and cotija cheese.
The tacos were part of a farm-to-table dinner that showed off not only Buttonwood farm products but a documentary film about the role of migrant Mexican vineyard workers.
His grandson Fidencio Flores (above) farms the grapes with which he makes Esfuerzo wines, which were served at the dinner. Buttonwood's cellar master Lupe Flores, Fidencio's father, was present too, as well as Alana Maiello, who conceived and produced the documentary.
The showing took place on the darkened farm, with a full moon rising beyond the screen. Now appearing at film festivals, it's called "Esfuerzo" (effort) like the wines.
Fidencio collaborated on the dinner with chef Conrad Gonzales (above), who has a restaurant, Valle Eatery and Bar, in Lompoc and a taco shop in Los Alamos. The two plan to develop purple corn tortillas as well as the Oaxacan green corn tortillas and market them to chefs.
Armando Zepeda contributed grilled tri-tip strips and his signature BBQ chicken, seasoned with spices from a nearby market.
The dessert combined the best of the vineyard and the farm--rosé gelato and sweet tamales flavored with fresh peaches. Buttonwood is famous for its peaches, which are sold in season at the farm and at farmers markets.
Buttonwood Winery & Vineyard is just outside the town of Solvang, at 1500 Alamo Pintado Road. (805) 688-3032. Esfuerzo wines are produced by the Flores Family Vineyards, which has a tasting room at 140 Industrial Way, Buellton, CA 93427. (805) 245-1578. Hours are ll a.m. to 5 p.m. daily.