Oyamel Head Chef Omar Rodriguez invites you to celebrate our annual Tequila & Mezcal Festival with a special Chef’s Experience Dinner, celebrating the unique agave spirits of Mexico. Inspired by the southwestern Mexican state of Oaxaca, the second largest agave producer in the nation, each of the five-courses is paired with a special festival cocktail or featured agave spirit for sipping chosen by our expert beverage team.
Due to the complexity of the menu and pairings, we are unable to accommodate any special requests.
Tequila & Mezcal Chef’s Experience Dinner
Course 1: Tetelas con salsa de chicatanas
Triangular corn-masa pocket filled with refried Rancho Gordo heirloom lima beans topped with a salsa of Oaxacan flying ants and red costeno chiles
Course 2: Mole de Hongos
Pan seared mushrooms with kale, pine nuts and hoja santa over a mushroom and costeno chile mole
Course 3: Mole verde Oaxaqueno
Tomatillo and herb stew with braised pork cheeks, Rancho Gordo Oaxacan ayocote blanco beans and baby turnips
Course 4: Mole rojo Ixtepecano
Oaxacan isthmus red mole with ancho and guajillo chiles, tomatoes and Oaxacan chocolate with crispy Rocky Hollow Farms pork belly
Course 5: Pina borracha con sal de gusano
Del Maguey crema de mezcal and hoja santa infused pineapple with Oaxacan worm salt
To ensure the health and safety of our guests we're limiting tables to parties of 2 and 4, and will require guests to wear masks when not eating and drinking. The Chef’s Experience Dinner will be held in the Oyamel dining room. To learn more about our commitment to keeping our guests, staff, and space safe, visit oyamel.com/commitment