The Season of Giving - Mexico’s Gifts to the World
Supper Club at Casita & Garden
December 10, 2025
In the spirit of the holidays, this month’s menu celebrates Mexico’s extraordinary gifts to the world—ingredients that were first cultivated by Mesoamerican peoples and remain essential to global cuisines today. Corn, domesticated over 10,000 years ago, along with beans and squash—the revered “Three Sisters”—laid the foundation for farming traditions carried forward by the Mayans and Aztecs.
Beyond these staples, Mexico is the birthplace of countless flavors we now can’t imagine cooking without: chilis, tomatoes, avocados, cacao, vanilla, papaya, jicama, and agave. Each dish on this menu is crafted to honor these timeless contributions and share their richness with you.
I look forward to presenting my interpretation of Mexico’s food gifts this holiday season—and to celebrating their enduring place on tables around the world.
MENU
Amuse Bouche: Mexican Arancini- A crisp bite of black bean and white corn, topped with a shrimp, garlic, and peanut mole. Lightly dusted with parmesan for a playful Italian-Mexican twist.
First Course: Potato and Leek Cream Soup- A silky potato and leek cream soup accented with vanilla and tomato jam. Served with crisp rice paper, dusted with onion ash, and a touch of truffle oil, highlighting ingredients originating from and introduced to Mexico.
Second Course: Tomato Chili Salad- Juicy heirloom tomatoes layered over an eggplant purée and dressed with hibiscus-balsamic vinaigrette. Morita chilis, toasted pumpkin seeds, avocado coulis, jicama, and peppery arugula bring additional brightness, heat, and crunch.
Third Course: Trilogía de Salsas- Three salsas, three distinct expressions of flavor. A rib-eye sope crowned with a bright red salsa of steamed tomatoes; a tender carnitas taco layered with fresh, tangy green salsa; and a crisp chicken tostada finished with a roasted blend of red and green tomatoes. Together, they reveal the depth and diversity of Mexican cuisine.
Fourth Course: Relleno de Picadillo- Pork loin stuffed with a savory blend of pork and beef, enriched with dried and fresh fruits. Finished with smoky ancho chili salsa and paired with a sweet plantain mash and tender baby corn.
Fifth Course: Postre de 10,000 Anos - A tribute to Mexico’s most ancient gift: corn. Silky corn crème brûlée crowned with caramelized sugar, dusted with cacao, and served alongside vanilla ice cream and fresh blueberries.
The Season of Giving - Mexico’s Gifts to the World
Supper Club at Casita & Garden
December 10, 2025
In the spirit of the holidays, this month’s menu celebrates Mexico’s extraordinary gifts to the world—ingredients that were first cultivated by Mesoamerican peoples and remain essential to global cuisines today. Corn, domesticated over 10,000 years ago, along with beans and squash—the revered “Three Sisters”—laid the foundation for farming traditions carried forward by the Mayans and Aztecs.
Beyond these staples, Mexico is the birthplace of countless flavors we now can’t imagine cooking without: chilis, tomatoes, avocados, cacao, vanilla, papaya, jicama, and agave. Each dish on this menu is crafted to honor these timeless contributions and share their richness with you.
I look forward to presenting my interpretation of Mexico’s food gifts this holiday season—and to celebrating their enduring place on tables around the world.
MENU
Amuse Bouche: Mexican Arancini- A crisp bite of black bean and white corn, topped with a shrimp, garlic, and peanut mole. Lightly dusted with parmesan for a playful Italian-Mexican twist.
First Course: Potato and Leek Cream Soup- A silky potato and leek cream soup accented with vanilla and tomato jam. Served with crisp rice paper, dusted with onion ash, and a touch of truffle oil, highlighting ingredients originating from and introduced to Mexico.
Second Course: Tomato Chili Salad- Juicy heirloom tomatoes layered over an eggplant purée and dressed with hibiscus-balsamic vinaigrette. Morita chilis, toasted pumpkin seeds, avocado coulis, jicama, and peppery arugula bring additional brightness, heat, and crunch.
Third Course: Trilogía de Salsas- Three salsas, three distinct expressions of flavor. A rib-eye sope crowned with a bright red salsa of steamed tomatoes; a tender carnitas taco layered with fresh, tangy green salsa; and a crisp chicken tostada finished with a roasted blend of red and green tomatoes. Together, they reveal the depth and diversity of Mexican cuisine.
Fourth Course: Relleno de Picadillo- Pork loin stuffed with a savory blend of pork and beef, enriched with dried and fresh fruits. Finished with smoky ancho chili salsa and paired with a sweet plantain mash and tender baby corn.
Fifth Course: Postre de 10,000 Anos - A tribute to Mexico’s most ancient gift: corn. Silky corn crème brûlée crowned with caramelized sugar, dusted with cacao, and served alongside vanilla ice cream and fresh blueberries.
Image 1 of 5
Image 2 of 5
Image 3 of 5
Image 4 of 5
Image 5 of 5