Elevated Mexican Street Food
4 Course Tasting Menu with Mezcal Pairing.
This is the first in our chef driven dinner series. We will be collaborating with chefs from around town and around the globe to bring unique culinary pairings with Mexican spirits. This month's dinner will be paired with selections from the Alipus and Los Nahuales mezcal lines.
The menu will include:
House made mini bolillo� Bone Marrow Black Bean Spread / Cured egg yolk /Gooseberry pico / Micro greens
Pulpo al Pastor
Compressed Octopus / Pastor Adobo /Finger Lime / Micro Cilantro / Caramelized Pineapple Foam / Squid Ink Tortilla
Asado de Puerco
Sous Vide Pork Loin / Red Truffle Mole / Pickle Petite Veggies / Flour Tortilla
Tamal de Nuez
Sweet Pecan Tamale / Smoked Vanilla Mezcal Ice Cream
About Chef Sánchez
As a native Texan who resided in Mexico, he learned the craft of cooking at an early age from the humble yet fascinating local Mexican street food scene. This is reflected in his style, with bold flavors, passion for local ingredients and the application of modern culinary techniques to his dishes.
In 2013 he moved back to the States to pursue his passion professionally, enrolling in culinary school at the Art Institute of Dallas, and quickly immersing in the local food scene at a wide variety of restaurants including, Andreas Italian Bistro, Park Tavern, Malai Kitchen, Boulangerie by Village Baking Company and most notably Resident Taqueria under the wing of local Chef Andrew Savoie, which received many positive reviews and awards from the likes of D Magazine, The Dallas Observer and Culture Map Dallas.
Currently, Chef Sánchez joined the Village Dallas team as their Executive Chef, helping develop their new food and beverage program at the also new culinary R&D facility “The Village Culinary Lab”
Chris Stevens from Craft Distillers will be on hand to give a presentation on the Alipus and Los Nahuales mezcal offerings.
Tickets to this event are $100 a person and must be purchased in advance via eventbrite.
Due to the nature of the venue, you may be seated at a table or the bar. Seating is on a first come, first served bases.