This Cinco de Mayo, join us at Avant Garden for a special dinner from Chef Juan Pajarito, inspired by Puebla — his hometown, one of Mexico’s most dynamic and historically rich culinary regions, and the site of the historic Battle of Puebla that the day commemorates.

The evening features a menu built from personal and family recipes, shaped by tradition, technique, and memory. Here’s what’s on the table:

Taco al Pastor
baby shiitake mushrooms, roasted pineapple, caramelized onions, green salsa, cashew sour cream, cilantro, radishes
Allergens: Tree nuts, allium

Green Pipián
huitlacoche tamale, green pipián, trumpet mushroom, zucchini, pickled beet pearls, smoked cashew sour cream
Allergens: Gluten, tree nuts, seeds

Molote
jackfruit filling, refried beans, avocado salsa verde, pickled beet pearls, micro cilantro, smoked cashew sour cream
Allergens: Tree nuts, allium

Chile Relleno
zucchini, silver dollar mushrooms, corn, cilantro béchamel sauce, pomegranate
Allergens: Gluten, tree nuts

Chocolate Tres Leches
popcorn caramel, peach jam, strawberries
Allergens: gluten, coconut

A curated tequila and mezcal cocktail menu will be available for the evening, thoughtfully designed to complement the flavors of the menu.

This is a special opportunity to gather around a table of deeply personal cooking, brought to life by Chef Juan.