¡Orale! Epicurean Hotel’s Chef de Cuisine, Andrea Paulino, is hosting her very own Cena (Dinner), showcasing her Mexican heritage.
This evening will consist of extraordinary yet traditional Mexican flavors that everyone should be introduced to, expanding one’s palette beyond their means. Just steps from your seat, watch Chef Andrea and the team flaunt their craft as you savor every sense that awaits you.
MENU
– Tlacoyo de hongos y chicharron / Mushroom and Pork Belly Tlacoyo
(Frijoles quebrados con hoja de aguacate, espuma de huitlacoche, macha de chicharron y cacahuate, hongos, chicharron y cebollas encurtidas)
*Beans, avocado leaves, huitlacoche espuma, peanut and pork rind macha, mushrooms, pork belly, pickled onions
– Quelites y ayocotes / Mexicano Beans and Watercress salad
(Berros, ayocote morado y blanco, zanahorias dulces, aguacate, queso Oaxaca, vinagreta de chipotle y piloncillo)
*White beans, purple beans, sweet pickled carrots, avocado, Oaxaca cheese, cane sugar and chipotle vinaigrette
– Uchepo
(Tamal de maiz, truffa, tomates confitados, chile poblano rostizado, salsa de crema agria)
*Sweet corn tamal, truffles, confit tomato, roasted poblano creme fraiche sauce
– Rodaballo en Mole Blanco /Halibut with White mole
(Mole Blanco, cacahuazintle, betabel encurtido, brotes de maiz)
*White Mole, hominy, pickled beets, corn shoots
– Mole Moreliano
(Pato anejado, mogo mogo, verdolagas, flor de calabaza)
*Aged Duck breast , sweet plantain dumplings, Purslane, pumpkin blossom
– Cachete de res braseado / Braised Veal cheak
(Jugo de res con chile morita, esquites, epazote)
*Au jus with morita, street corn, epazote
– Beverages will be paired with each dish for you to enjoy as well as a welcome cocktail to set the tone of the evening.
– We kindly ask you to arrive no later than 6:30PM so the dinner experience can begin on time.
– Please review the menu and let us know if there are any dietary restrictions so we can accommodate them accordingly.
