Corazon y Miel’s 2-pound-turkey-leg sandwich pops up in Pasadena

Bell meets Pasadena when Corazon y Miel, the pan-Latin restaurant from Animal alumnus Eduardo Ruiz, pops up with a series dubbed the Tailgate Feast at Ix Tapa Cantina in Old Town Pasadena, from Feb. 9 to 12.

Ruiz will offer big plates and party platters to be shared family-style, including his Bell restaurant Corazon y Miel’s pan con chompipe, a sandwich made with a two-pound turkey leg.

Entrees to share include Mary’s dry-rubbed adobo barbecue chicken drumsticks with radish and sesame; beef ribs; roasted pork shoulder with “pato gravy� and fennel and raspberry slaw; grilled branzino with casava, sauteed agrodolce and black mole brown butter; sea bass, shrimp and octopus ceviche with burnt peanut and chile de arbol; birria with onions three ways; and gorditas.

The list of sides: feijoada and orange marmalade; grits, cocoa demi and sour peppers; corn bread stuffing, Spanish chorizo and apple; mac ‘n’ cheese, grilled peppers and maiz; and avocado and watercress salad with chive flowers and pork rinds.

Also, Corazon y Miel barman Robin Chopra will bring his creative cocktails made with Pisco, mezcal and tequila.

Reservations for the Corazon y Miel Tailgate Feast must be made by calling Corazon y Miel at (323) 560-1776. Reservations for each evening will be strictly limited. Seatings are 6 p.m. to 9 p.m.

For more information, visit www.corazonymiel.com/tailgate.

Ix Tapa Cantina is located at 119 E. Colorado Blvd., Pasadena.

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