Modern Mexican Chef’s Tasting Dinner

 APPETIZERS Handmade Blue Corn Tortillas / Black Bean Spread/ Chorizo & Wild Mushrooms Black Bean Spread /Charred Panela & Avocado Tapenades / Flatbread Poblano / Black Olive / Fig  Hearts of Palm Mini-Tlacoyos: nopalito (green), blue corn and achiote (orange) masas and broccoli / Queso Oaxaca and Sweet Potato / Goat Cheese fillings with Poblano…

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?…

For Cinco de Mayo: Margaritas by a Master & Mexican Mixed Grill!

PARILLA MIXTA MEXICAN GRILL MENU Botano Tequila/lime Grilled Shrimp Skewers Black Bean “Hummus” topped with Pico de Gallo and Fresh Mexican Cheese Ensalada Jicama/Mango Salad with Baby Spring Greens and Chiptole-Lime Vinaigrette Sopa Chilled Avocado Soup Plato Fuerte Carne Asada (Grilled Steak) Pollo Adobado (Grilled Chicken marinated in our housemade adobo) Chorizo (Housemade Mexican Sausage)…

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…