A Taste of Mexico

Executive Chef
Joanna Perel

Executive Chef, Joanna Perel has created a three-course menu which highlights the tastes of Mexico, drawing inspiration from the culinary traditions of the Oaxaca region. The menu combines vibrant south-of-the-border ingredients such as chorizo, cilantro, red peppers, plantains, black beans and fresh tomato salsa, and finishes with a sweet, spicy Mexican chocolate.

Chorizo, a sausage ingredient found in many different variations around the world, most commonly consists of simple ground pork, chili and other local seasonings in Mexico, which gives it a distinctive, smoky, rich flavor. Mexican chorizo typically takes on a deep reddish color, but green chorizo can also be found at the markets and restaurants throughout the country.

The first course in our "Tastes of Mexico " menu is a grilled calamari stuffed with a bold and flavorful combination of chorizo, red peppers and seasonings topped with a cilantro sauce, oregano and lemon.

Oaxaca's geographically diverse central valley boasts an abundance of fruits and vegetables such as plantains in the north, and a varied selection of fresh fish and shellfish, which dominates the cuisine of the south. The second course includes the pairing of these two areas in the valley. Grilled Mahi Mahi is served over a savory bed of rice and black beans, accompanied by a fire-roasted tomato salsa and topped with our house-made pickled red onions, crispy plantain, and chopped cilantro.

Oaxaca is also known for their unique twists on traditional chocolate recipes. Their chocolate is made from ground cacao beans, and frequently includes almonds, cinnamon and many other local spices and ingredients.

Another popular Mexican dessert, the churro, originated in Spain and is often referred to as a "Spanish or Mexican doughnut. " It is a snack sometimes made from potato dough, is popular in Latin America, France, Portugal, the USA, and Spanish-speaking Caribbean islands. The snack's name is derived from its shape, which resembles the horns of the Churro breed of sheep reared in the Spanish grasslands of Huarocho.

The final course celebrates these sweet specialties; a decadent Mexican chocolate sundae topped with house-made cayenne pepper whipped cream and served along side a warm, cinnamon-kissed churro.