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.
Date: Mar 19, 2013 5:30 pm
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