03/2013

Oaxaca Dinner

Submitted by Caroline Padden on Tue, 03/12/2013 - 10:59am

The southern Mexican state of Oaxaca boasts premium Pacific coastline and cuisine built around corn, beans, chili peppers, and its famous chocolate. This five-course, cocktail-paired dinner celebrates the tastes of Oaxaca, as part of an on-going regions of Mexico dinner series. Courses include a cocoa-grilled pork loin with mole verde and a huitlacoche (corn fungus known for its smoky flavor) tamale paired with the Zapoteca mezcal cocktail (Ilegal reposado, Bénédictine, Dubonnet Rouge, and Aztec bitters). Sat 6:30 p.m.