A night to celebrate friendship Dinner

Ciudad de México
Walk with us in a night to discover the flavors of Oaxaca, joining ancient and contemporary flavors together. This is a journey to defy time and boundaries, mixing flavors adopted from different cultures. We want to share with you the excitement of the regional cuisine of our country. Sorpresas Oaxaqueñas Black Bean Broth Raviolis Fresh pasta stuffed with black bean broth. Served with cream, mixed chili peppers, acuyo (hoja santa) sauce and parmesan cheese. Paired with "Colonial de Guadalajara" beer Minerva beer with a bright golden color and soft malt aroma, with mix fermentation Kölsch style citrus notes. ,Por La Mente del Chef Grasshopper cream Fried grasshoppers with stock, cream chese and cream, seasoned with mixed and morita chili peppers. Paired with a Shot of Mezcal Mezcales Cuisch organic mezcal, made out of "Tobalá" wild agave. ,El Gran Invitado de La Cena Mole Zapoteco with Duck Breasts Slowly cooked duck suprêmes with mole zapoteco, fried bananas and radish sprouts. Paired with La Cosecha Manual de la Madrugada Casa Madero winery, Casa Grande Gran Reserva Cabernet Sauvignon. ,Una Probadita de Oaxaca Pasando por Francia Crème brûlée Mezcal cream crème brûlée with marzipan powder. Toasted beans A coffee assortment of different types and intensities.


Precio de el evento

  • A night to celebrate friendship


Opiniones (2)

  • Carina Guadalupe2018-06-18
    Excelente, maravilloso anfitrión, la velada fue muy agradable 5
  • Hugo Alonso2018-01-03
    Fue una experiencia muy diferente y enriquecedora para probar sabores nuevos y muy disfrutables bajo el toque especial y muy original del chef. Disfrute mucho la cena y el ambiente en que se realizó el evento. 5

Horario de evento

  • De 19:00 a 22:00

Ir a el evento

Evento de Alfredo

I’m a self-taught cook and graduated engineer. To me, there is nothing more enjoyable than to partake of a delicious dinner and a good conversation. I have discovered that cooking is a great way to share a little piece of my soul with my guests. I’m very passionate about Mexican food. I draw on traditional and modernist cuisine techniques in order to highlight its intense flavours, and combine them to offer traditional dishes with a personal touch.

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