Join us at Avant Garden for an evening with Chef Juan Pajarito as he continues his ongoing dinner series exploring regional Mexican cooking through personal memory, tradition, and seasonal inspiration.

This upcoming edition will feature a multi-course menu highlighting the depth and diversity of Mexican cuisine, with dishes shaped by heritage, technique, and contemporary interpretation. As with previous dinners, guests can expect thoughtful cooking, vibrant flavors, and a deeply personal approach to hospitality.

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Picaditas

Thick corn tortillas topped with salsa roja, tofu crumble, shredded jackfruit, pickled red onion, radish, and micro cilantro.

Allergens: soy

Pozole Rojo

A rich guajillo broth with maíz pozolero and oyster mushrooms, served with a tostada, refried beans, cabbage, and parmesan.

Allergens: tree nuts

Enchiladas Suizas

Corn tortillas filled with zucchini and topped with salsa verde, sour cream, and micro cilantro.

Allergens: tree nuts

Mole Encacahuatado

Oyster mushroom ragù, bean masa cake, pickled beet pearls, and rainbow microgreens, finished with a traditional peanut mole.

Allergens: gluten, peanuts/tree nuts

Churros

Churros filled with pastry cream and served with caramel and chocolate sauce.

Allergens: gluten

A curated cocktail and beverage program will be available for the evening, designed to complement the experience.