Chef Cece López presents a culinary journey exploring the historical and classical foundations of her heritage, commencing with Mayan culture and culminating in the esteemed dishes from her upbringing in Mexico. These selections will be expertly paired with a distinct, limited series of four of our lighter lagers, curated for this singular evening. Due to the extreme limitation of seating and the exclusivity of these beers, which have been reserved for over a year, this dinner cannot be replicated. We invite you to join us for an evening of indulgence, pleasure, and amistad!

Chileatole
Chileatole is a pre-Hispanic dish that predates Spanish colonization. The Náhuatl people (including the Aztecs and related groups) developed it as a nutritious, warming beverage that combined two of their most important staples: corn and chile peppers. Today this soup is served with a lime wedge and queso rayado. 
Beer: RDM Dortmunder

 Pipián Verde en Carne de Puerco 
This classic pre-Hispanic Aztec-Mayan dish originates from Central and Southern Mexico Puebla and Oaxaca. It is similar to classic mole but its distinctive color and flavor come from the pepita seeds, pumpkin seeds, and green herbs, green tomatillos, epazote, and fresh jalapeños. Pipián verde remains especially important in central and southern Mexico. It's often served at celebrations and family gatherings, representing the fusion of indigenous cooking techniques with colonial-era ingredients. 
Beer: Pratt Czech-Style Pilsner

Tacos de Cochinita Pibil
Cochinita Pibil is one of the most iconic dishes from the Yucatán Peninsula, representing a fascinating blend of ancient Mayan cooking techniques and Spanish colonial ingredients. This is the “pulled pork” of Mexico.  Tonight we serve this with diced cilantro, pickled red onions, oregano and topped with a Salsa Verde Tatemada. 
Beer: Lederer German style Pilsner

Chiles en Nogada
According to legend, Chiles en Nogada were created in August 1821 by nuns at the Convent of Santa Mónica in Puebla to honor Agustín de Iturbide, a military leader who had just signed the Treaty of Córdoba, securing Mexico's independence from Spain. A stuffed Poblano pepper with beef picadillo- a mixture of pears, apricots, plantains, almonds, raisins, and beef with white Nogada cream sauce and pomegranate seeds. 
Beer: Shoot the Bull to Helles

Carlota de Limón 
The dessert is named after Empress Charlotte (Carlota) of Mexico (1840-1927), the Belgian princess who became empress consort when her husband, Maximilian I of Austria, ruled Mexico from 1864-1867 during the Second Mexican Empire. It shows how Mexican culture absorbs outside influences and transforms them into something distinctly Mexican. 
A classic sweet ending, this is the “tiramisu” of Mexico made with lime.
Beer: Bryant Bridge Gateway Golden Ale infused with Lime

$100 per person plus tax, plus gratuity
This is a white tablecloth dinner. Sunday, March 8 at 5:30pm
Seating is very limited. All reservations are final.
Please call to make your reservation: 919-68o-2333

​