Menu of the Month: Californio Tasting Dinner

The following is a small sampling of the menu items I offer. For a more extensive selection, please see the Modern Mexican menu on Tres Señoritas Gourmet, our sister site  APPETIZERS Mexican Cheese and Cured Meats Board Elote Pops: (seasonal) our version of a Mexican street food favorite, grilled, dusted with lime butter and Cotija cheese, topped with…

Margaritas & Mexican Mixed Grill

PARILLA MIXTA  Starter: Guacamole Ensalada Grilled Caesar (did you know Caesar salad originated in Mexico?) Next: Something Cool Carne Asada: Grilled steak marinated in my artisan 3-chile adobado and then grilled to order Pollo Adobado: Grilled Chicken marinated in our housemade adobado Shrimp Skewers / Mojo de Ajo Grilled Lobster Tails/ Mojo de Ajo Grilled Chorizo (Housemade…

Summer Floral Notes 6-course Dinner Menu

Nothing says “Mother’s Day” quite like flowers! In this unusual menu, I infuse something floral in every course to create an unforgettable meal. AMUSE BOUCHE Salmon Candy/ Edible Flowers APPETIZER Flores de Callebaza Rellenos Squash blossom flowers / Bellwether Farms ricotta SALAD Raw Artichoke Salad / Parmigiano Reggiano / Mint baby arugula / Napa Valley EVO ENTRÉE Quail in Rose Petal (the…

DIA DE LOS MUERTOS MENU Oct. 30-Nov.

Celebrate this most magical of Mexican holidays with a traditional menu of seasonal specialties. Designed to be served plated or family-style for parties of 8-20 guests. Bonus: If you wish, I am happy to share the history of Dia de Los Muertos and the meaning of the symbolic altar items, based on my research for my…

Buenas Dias: Mexican Brunch

My Brunch: a Culinary Journey menus offer you a taste of Paris, Italy or Mexico. Or you can stay home for a Classic American Brunch. From our bartender, “Making a great margarita is part art, part science, and quality ingredients, from the lime juice to the tequila to the rim salt. What’s so different about Margaritas?…

Comida Afrancesada- FrenchMex fusion

The 1800’s brought the brief yet important colonization of Mexico by the French (ending in the infamous Battle of Puebla on the 5th of May, or Cinco de Mayo). With the empire of Maximilian and the presidency of Porfirio Díaz came what is now known in Mexico as La Comida Afrancesada. Some of the important…

Vegetarian Mexican Dinner Menu

 Allow our sommelier to recommend a wine pairing (service available upon request). APPETIZERS Black Bean Dip topped with Pico de Gallo and Panela Cheese Empanadas- filled w/sweet potato/goat cheese, chopped pecans and a hint of green onion, baked to a golden brown, served with chipotle aoili SOUP Sopa de Lentejas on Piña, Peras y Plantanos Lentil Soup with…

Comida de Sorpresas

So often, what delights us  most about a dish is an unexpected combination flavors, the familiar, but in a new way. In this menu, we use watermelon in the appetizer, avocado in the soup, tomatillos raw in a salad and do a Mexican twist on what can only be called a lasagna. Provecho! APPETIZER Jicama…

Arco Iris Mexicana (A Mexican Rainbow)

Given that we eat first with our eyes, this menu is planned, not just around the flavors, but also around the colors that are Mexico. Starting with a beautiful avocado green, moving to a pale, shimmering cantaloupe orange, a bold red in the entrée and we finish with a pretty canary yellow. Allow our sommelier…