A six course dinner experience inspired by Oaxacan cuisine, featuring a seafood feast from award-winning chef, Maylin Chavez of Nácar, and dessert by local pastry chef Palmira Obeso.
Beverages will feature a welcome drink, a flight of Mezcal Unión, cocktail pairings created by Adriana Alvarez of Paadee, and a sweet finishing to the meal with vino from Gonzales Wine Company.
Take a journey with us to discover the world of Mezcal, the ancestral spirit of Mexico, while also learning the importance of a sense of place. Merroir and terroir: terms that describe how the land and water effect all items around it. In this case: wine, oysters, seafood, and mezcal.
Ostiones: chicatana + chiltepín agua chile
Crudo: Hibiscus + mezcal + sal de gusano + grapefruit + macadamia
Caldo de Mariscos: chile cascabel + carmelized tomato + epazote
Tamal de Camarón: banana leaf + recado negro + crema + escabeche
Crispy blue shell crab: blue corn + salsa verde + frijol
Mole Blanco Mousse: concord grapes + marcona almonds
flight of mezcal
2 mezcal cocktails
1 glass of wine
This pop-up event is inspired by the women and cultures of Mexico, and lead by them too.
Dinner by Chef Maylin Chavez of Nácar
Dessert by Palmira Obeso of @hereforthecakes
Cocktail Pairings by Adriana Alvarez of Paadee
Wine by Cristina Gonzales of Gonzales Wine Company
Mezcal tasting hosted by Jessica Braasch of Mezcal Unión
Dinner is set communally at a large table. If you wish to have a table with your group, this can be arranged for groups of 6, 7, or 8. Please email us to arrange! email@example.com.
Smol print: Tickets are non-refundable, but can always be transferred to another party. Due to the unique nature of this menu, dietary requests and substitutions are not offered for food or beverage.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information