Tiger Woods offered a dinner with a Mexican touch to the champions of the past editions of the Augusta Masters
UNITED STATES — Tiger Woods fulfilled a tradition dating back to 1952 in the Augusta Masters. The ‘Tigre’ offered the “Dinner of Champions” and added a very Mexican flavor to the menu that was confirmed in three courses, but with many desserts.
Tiger offered a dinner with a Mexican and Japanese touch, and among the Mexican dishes he put guacamole, pico de gallo, tortillas and churros.
The first time was the Augusta Roll, which contains tempura shrimp, tuna, avocado, wasabi, and soy sauce. For the second half, it was roasted vegetables, beans, Mexican rice, pico de gallo, guacamole and tortillas with chicken fajitas and a cut of meat.
Meanwhile, for dessert he offered flan, churros with chocolate and sopapillas, which is a kind of sweet empanada.
Since 1952, the previous winners of the ‘Green Jacket’ have offered a dinner in honor of the champions of the past editions. After the Masters was postponed from April to November due to the Covid-19 pandemic, this tradition was in question.
However, the board of directors reached an agreement to give way to this important dinner with the champions who will play this edition and with social distancing.
For this edition, Woods He chose a very simple dinner that Woods chose beforehand. In 1989 Sandy Lyle chose haggis, Mike Weir served buffalo in 2004, and in 2009 Trevor Immelman gave bobotie, which is a traditional South African dish.