Supper Club at Casita & Garden
November 18, 2025
La Milpa is a 5,000-year-old farming method that holds deep spiritual and cultural significance for the Indigenous peoples of Mexico, in which the "Three Sisters"—corn, beans, and squash—are planted together to symbolize unity and interdependence, as the three plants mutually benefit each other as they grow.
Each course on the menu will highlight one or more of the sisters with corn considered to be the eldest sister, providing structure and support, beans, the nourishing sister, providing nutrients for the other two plants, and squash, the protective sister that helps preserve moisture, prevent weeds, and protect against pests.
I was inspired to create this menu from strolling through all the markets in Mexico and viewing the variety and abundance of the “Three Sisters.”
MENU
Amuse Bouche: Green Chiliatole-A silky sip of green chilis and corn, perfumed with coriander and epazote powder, drizzled with chili oil, and topped playfully with popcorn.
First Course: Baby Corn- Tender baby corn dressed in salsa macha, with toasted pumpkin seeds, aged Cotija, and a bright squeeze of lime.
Second Course: Sopa Unami de Milpa- A delicate corn dashi infused with squash blossoms, alubia beans, tender squash, and white corn.
Third Course: 2 Sister Tamale- A tamale filled with three-cheese mousse, shrimp, and squash blossoms, served on black bean cream with poblano chili sauce, crispy serrano ham, and tomato jam.
Fourth Course: Chicken Confit- Slow-cooked chicken leg and thigh with garlic and herbs, finished with green pipián sauce and paired with a hominy, green bean, and squash ratatouille.
Intermezzo:Tejuino Sorbet- A refreshing pre-Hispanic sorbet of fermented corn masa, sugar cane, and Creole lime.
Fifth Course: Tarte de Maiz- Spiced corn tart filled with caramelized pumpkin, dusted with pumpkin seeds, and paired with toasted bean curd.
Supper Club at Casita & Garden
November 18, 2025
La Milpa is a 5,000-year-old farming method that holds deep spiritual and cultural significance for the Indigenous peoples of Mexico, in which the "Three Sisters"—corn, beans, and squash—are planted together to symbolize unity and interdependence, as the three plants mutually benefit each other as they grow.
Each course on the menu will highlight one or more of the sisters with corn considered to be the eldest sister, providing structure and support, beans, the nourishing sister, providing nutrients for the other two plants, and squash, the protective sister that helps preserve moisture, prevent weeds, and protect against pests.
I was inspired to create this menu from strolling through all the markets in Mexico and viewing the variety and abundance of the “Three Sisters.”
MENU
Amuse Bouche: Green Chiliatole-A silky sip of green chilis and corn, perfumed with coriander and epazote powder, drizzled with chili oil, and topped playfully with popcorn.
First Course: Baby Corn- Tender baby corn dressed in salsa macha, with toasted pumpkin seeds, aged Cotija, and a bright squeeze of lime.
Second Course: Sopa Unami de Milpa- A delicate corn dashi infused with squash blossoms, alubia beans, tender squash, and white corn.
Third Course: 2 Sister Tamale- A tamale filled with three-cheese mousse, shrimp, and squash blossoms, served on black bean cream with poblano chili sauce, crispy serrano ham, and tomato jam.
Fourth Course: Chicken Confit- Slow-cooked chicken leg and thigh with garlic and herbs, finished with green pipián sauce and paired with a hominy, green bean, and squash ratatouille.
Intermezzo:Tejuino Sorbet- A refreshing pre-Hispanic sorbet of fermented corn masa, sugar cane, and Creole lime.
Fifth Course: Tarte de Maiz- Spiced corn tart filled with caramelized pumpkin, dusted with pumpkin seeds, and paired with toasted bean curd.
