Cinco de Mayo: A Modern Oaxacan Journey

Celebrate May 5th with an elevated, five-course culinary experience that reimagines traditional Mexican flavors through a sophisticated lens. Join us for a curated evening where smoke, spice, and heritage meet expert wine and cocktail pairings. The Menu Course 1 | The Social Start Dish: Smoked Corn Citrus Ceviche accompanied by a Dip Trio: Salsa Verde, Elote Corn, and Chipotle Black Bean. Pairing: Pazo Cilleiro, Albarino (Spain) – Bright saline minerality and zesty citrus to perfectly complement the fresh ceviche. Course 2 | From the Water Dish: Trout Zacahuil – A refined take on the traditional large-scale tamal, featuring tender trout, leek, and trout roe balanced by a vibrant mango coulis. Pairing: Domaine Yvon, Chablis (Burgundy) – A flinty, elegant Chardonnay that cuts through the richness of the masa and enhances the delicate trout roe. Course 3 | The Heart of Mexico Dish: Mole Blanco – An elegant, velvet-textured white mole served with chayote squash, nopal, and the bright pop of pomegranate pickled shallots. Pairing: Manon, Rosé (Provence) – Crisp, floral notes of strawberry and spice that harmonize with the nutty complexity of the white mole. Course 4 | The Grill Dish: Picanha Brocheta – Skewered picanha and succulent pork belly seasoned with ancho chili, finished with a cooling avocado mint emulsion. Pairing: Arnaldo Rivera Undicicomuni, Barolo (Italy) – Powerful tannins and deep red fruit structured to balance the richness of the picanha and smoky ancho glaze. Course 5 | The Sweet Finale Dish: Decomposed Tres Leches – A modern deconstruction featuring smoked cream and indulgent white chocolate. Pairing: Dulce Dorado Cocktail – A golden, honeyed finish to a spectacular evening.