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