Last night, Executive Chef Eric Cartwright hosted Mexico: A Culinary Journey inside the Culinary Development Kitchen. A sold-out crowd enjoyed a delicious menu that included Empanadas de Plátano (Plantain and Cheese Empanadas), Pozole Rojo (Pork and Hominy Soup), Seviche de Pescado (Lime Marinated Fish with Tomato and Green Chile), Birria de Chivo o de Carnero, Carne de Puerco al Carbón (Slow Steamed Lamb with Chiles) and Arroz con Leche (Rice Pudding and Masa-Thickened Hot Chocolate).

Our next event will be on Thursday, December 3, and you can stay tuned to this page to know when reservations open.