The Summer Harvest Chef’s Experience Dinner is a GENERAL ADMISSION dinner – tables will be communal and you will likely be seated with other guests from outside of your party. Masks are not required for dinner attendees.
Oyamel Head Chef Omar Rodriguez invites you to celebrate summer with an exclusive Chef’s Experience Dinner, highlighting the season’s best produce from local farmers. Inspired by the milpa agriculture system used throughout Mesoamerica, maize, beans, and squash are the stars of this five-course menu. As Chef Rodriguez presents each dish, learn the inspiration and origin of each course, from the rich history of Mexican cuisine, to the talented farmers across the region who supplied the ingredients.
In collaboration with the Oyamel Beverage Team, each course will be paired with a craft cocktail and expertly selected agave spirit.
Summer Harvest Chef’s Experience Dinner
Memela de flor de calabaza
Toasted masa cake with asiento, refried black beans, salsa verde and squash blossoms
Quesadilla de flor de calabaza
Refried black bean, chicharron, queso Oaxaca, and epazote wrapped inside a blue corn tortilla
Ensalada de tomate con verdolaga
Heirloom tomato salad with purslane and crispy chicharron over a smokey cascabel salsa
Sopa de crema de elote
Creamy sweet corn soup with pipian squash, Maine lobster and chile oil
Codorniz asado con pipian rojo
Grilled quail over roasted potato and a toasted sesame seed sauce
Flan de elote
Sweet corn flan with crèma Mexicana, lime sorbet and chile pequin