Viva Mexico! with Chef Claudia Vital 6/19/2015

Many thanks to Chef Claudia for a memorable evening.

Hors d’oeuvres

Lamb flautas, salsa verde

Salpicon de Res (skirt steak, onion, tomato, chiles, avocado)

Molletes con Frijoles y rajas con cream (fresh rolls stuffed with beans, chiles and topped with creme fraiche)

first

Tuna & Watermelon Ceviche with basil, cilantro

second

Ajillo Camarones con Hoja Santa Tamale (grilled shrimp with handmade tamale)

third

Fresh fennel salad, arugula, jicama, apple, mango vinaigrette

fourth

Cochinita Pibil (traditional slow-roasted pork dish of the Yucatan with Mayan originals) with beans, rice, handmade corn tortillas

-or-

Chile Relleno with spring vegetables, rice, beans, and creamy almond sauce V

fifth

3 scoops:

strawberry-blackberry sorbet, guava ice cream, avocado ice cream