A Oaxacan Dinner by Chef Rodolfo Castellanos & Chef Hugo Ortega

6:30pm

featuring Chef Rodolfo’s

LENGUA DE RES CON MOLE CHICHILO

beef tongue with chichilo mole sauce

paired with La Zandunga - Silencio Mezcal, sparkling wine, Italicus, lemon juice, basil syrup

TIRADITO DE ROBALO

sliced striped bass ceviche, hoja santa, jalapeno, olive oil, lime

paired with Verde Y Verde - El Silencio Mezcal, agave gin, green chartreusse, limoncello, lemon, juice, avocado syrup

MOLOTES DE PLATANO

plantain dumplings, heirloom tomato, dried shrimp, chilcostle sauce, sour cream, aged cheese

paired with Central de Abasto - El Silencio Mezcal, aged rum, all spice liqueur, lime & pineapple juice, banana syrup

LECHON

confit suckling pig, mole manchamanteles, grilled pineapple, peach, plaintains

paired with El Tule - Bols genever gin, blanco & reposado Silencio Mezcal, 43 liquer, pineapple & lime juice, passion fruit syrup

NICUATOLE DE FRESA Y CHOCOLATE

traditional Oaxacan toasted corn dessert

paired with EL Beso Oaxaqueño - El Silencio Mezcal, frangelico, creme de cacao, half & half, espresso, cinnamon simple syrup

$130 PER PERSON PLUS TAX AND GRATUITY

PURCHASE TICKETS HERE

- LIMITED SEATING -

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