from baja to oxaca

A 5-Course Cocktail Dinner at Chicheria Mexican Kitchen with Chef Alejandro Tamez

Sunday, April 7th, 2024 at 6:30 pm

Prepare for an unforgettable evening at Chicheria Mexican Kitchen on Sunday, April 7th, 2024, at 6:30 pm. Our exclusive event, "From Baja to Oaxaca," promises a unique culinary adventure, blending the distinct flavors and traditions of Mexico’s Baja and Oaxaca regions, meticulously brought to life by Chef Alejandro Tamez featuring:

  • A Five-Course Culinary Journey: Indulge in a specially curated menu that celebrates the rich flavors of Baja and Oaxaca, each dish artfully paired with innovative cocktails.

  • Exclusive Cocktail Pairings: Sip on creative concoctions made with Vago Mezcal and Herradura Tequila, expertly paired to complement each course.

  • Intimate Insights from the Experts: Enjoy personal stories from Chef Alejandro Tamez about the origins of each dish and discover the craft behind each cocktail with Beverage Director Will Simpson.

For $90 per person (excluding tax and gratuity), the evening begins with a cocktail reception, followed by a night of exquisite dishes and expertly crafted cocktails. Limited to just 32 seats, this exclusive dining event is expected to sell out quickly, as have our past events. Secure your reservation now.

featuring a 5-course menu crafted by executive chef Alejandro tamez

Chef Alejandro Tamez, the Executive Chef at Chicheria Mexican Kitchen, brings a rich tapestry of global culinary experiences rooted in his Mexican heritage. Beginning his journey in Athens, GA, under the mentorship of Chef Whitney Otawka, Alejandro honed his skills and developed a deep love for travel and culinary exploration. His notable stints include working at the esteemed Greyfield Inn, alongside Chef Sean Brock at Minero in Charleston, and immersing in innovative cuisine at Baest in Copenhagen. A pivotal experience was his time at Quintonil in Mexico City, ranked among "The World’s 50 Best Restaurants". Alejandro's culinary journey is marked by passion, innovation, and a profound connection to his roots.

ENJOY EXCLUSIVE COCKTAIL PAIRINGS

Enjoy crafted drinks made with Vago Mezcal and Herradura Tequila, each skillfully paired with your meal. Hear Chef Alejandro Tamez share the inspiration behind each dish, and learn about the artistry of each cocktail from Beverage Director Will Simpson.

event menu

(subject to change)

Amuse Bouche

  • Garnachas with Braised Lamb, finished with Pico de Gallo & Frijol Negro Gilette

  • Hoja Santa-infused Tortilla Quesadilla filled with smoked Quesillo 

Cocktails 

  • Clarified Mezcal Margarita

  • Herradura Prickly Pear Margarita

Appetizer

Huitlacoche Blue Corn Tamales infused with poblano and roasted onion + Mole Verde

Cocktail

Vago Elote  | Parajote Guayaba | Egg White | Lime | Mint | Spiced Chocolate

Fish

Line caught Pacific Red Snapper seared skin on and coated in Adobo Rojo resting on a cilantro rice cake, and served with sweet corn espuma and Mole Amarillo

Cocktail

Herradura Reposado | Pistachio Orgeat | Mole Bitters | Spiced Banana Liqueur | Basil

Meat

Duck Leg Confit over a Oaxaca style Cassoulet and Mole Negro Reduction

Cocktail

Herradura Anejo | Yucatan Coconut Liqueur | Spiced Chocolate bitters | Orange Perfume | Over a large cube

Dessert

Chaco Flan

Cocktail

Choice of Herradura Reposado or Vago | Baja coffee infusion | Coconut | Sea salt | Agave | Guajillo | Lime | Cacao