Supper Club with Chef Roman Ventura
At Casita & Garden, we invite you to an unforgettable evening with Puerto Vallarta’s celebrated Chef Roman Ventura. Our intimate Supper Club is set in the city’s most enchanting garden, known for its exceptional cuisine, creative cocktails, and captivating entertainment.
Designed for couples, singles, and small groups, this exclusive dining experience brings guests together around a communal table to enjoy Chef Ventura’s globally inspired, Mexican-influenced creations. Each evening features a themed multi-course menu that blends cozy conversation with culinary artistry, ensuring every moment feels both personal and extraordinary.
Only 20 seats available per dinner—the Supper Club captures the spontaneity and exclusivity of the world’s best pop-up dinners, offering a one-night-only gastronomic adventure in our magical garden setting.
Supper club dinners include 5 courses or more and a welcome drink. Additional drinks can be purchased with dinner. Ticket prices are $110 USD (2,000 pesos) and can be purchased here.
Guests should arrive at Casita & Garden at 6:15 PM to be seated and enjoy their welcome drinks. Dinner service begins at 6:30 and will conclude at 8:00. Entertainment will follow the dinner, and guests are encouraged to stay.
Chef’s Table Menu
Tuesday, November 18 - Celebrating La Milpa, The Three Sisters
Wednesday, December 10 - The Season of Giving, Mexico’s Gifts to the World
Tuesday, January 13 - Flavors of the Highlands, A Taste of Aguascalientes & Zacatecas
Wednesday, February 4 - Happiest Carnival in the World, Veracruz, Mexico
Tuesday, February 24 - The Soul of Mexico, Morelia's Table
Tuesday, March 17 - From Maiz to Mole, A Taste of Tradition
Celebrating La Milpa - The Three Sisters
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.”
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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.
Happiest Carnival in the World - Veracruz, Mexico
February 4, 2026
Veracruz hosts one of the largest carnivals in Mexico and begins with a “Quema del Mal Humor” (Burning of Bad Moods) ceremony, leading it to be considered the “Happiest Carnival in the World.” I’m dedicating this menu to Veracruz and its carnival celebration.
This past August, I visited Veracruz for the first time and, upon arriving, was in awe of its beautiful colonial architecture and massive port (the oldest in Mexico, having been founded in 1519). Staying at a hotel on the Zocalo, every night was filled with energy, music, and dancing. My days were spent exploring La Antigua, the San Juan de Ulúa Fortress, the impressive archaeological site of El Tajin, Papantla, important for its vanilla production, and Coatepec, known as the “Coffee Capital of Mexico.”
Thank you for allowing me to share my experiences from Veracruz in this menu, and I hope that you get a sense of my travels to this wonderful Mexican city through my flavors.
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First Course: Vanilla Shrimp Soup- A cream soup with succulent shrimp cooked with smoky chipotle chilis, on a huitlacoche purée and finished with garlic croutons, fresh cilantro, and the delicate aroma of vanilla bean.
Second Course: Empanada Veracruz- Empanada stuffed with epazote-seasoned red rice and seafood on a black bean salsa and topped with a fresh salad. A perfect nod to the region’s rich Spanish and Mexican influences and the plentiful seafood.
Third Course: Duck Pellizcada- A hand-pinched sope layered with a rich mole, tender duck confit, crispy plantains, shredded onion, and finished with aged Cotija cheese. A refined take on a classic Veracruz street bite.
Fourth Course: Huachinango a la Veracruzana- Red snapper filet paired with the region’s signature Veracruzana salsa of garlic, chilis, tomatoes, capers, olives, and warm spices. Served with sticky rice and a delicate Spanish crisp—an enduring fusion of Old World and New.
Fifth Course: Frozen Coffee Mousse- A refreshing finale for Veracruz’s tropical heat: velvety coffee mousse topped with a fresh caramel sauce, and served with a vanilla-cinnamon crumble, crowned with tres leches foam. A dessert that both cools and awakens.
Tickets & Menu Info
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.
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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 Soul of Mexico - Morelia's Table
February 24, 2026
Michoacán, often called the “soul of Mexico,” is celebrated for its vibrant food culture. From Morelia, the state’s capital, comes a cuisine rooted in tradition—where indigenous ingredients and Spanish influences merge into comforting dishes layered with complexity, often showcasing pasilla chiles, tomatillos, and bold, soulful flavors
MENU - coming soon
Flavors of the Highlands - A Taste of Aguascalientes, Zacatecas and San Luis Potosi
January 13, 2026
Mexico’s central highlands are a tapestry of vibrant landscapes, deep-rooted traditions, and bold regional flavors. Each state contributes its own character to the country’s rich culinary story, shaped by history, climate, and the people who carry its recipes forward. This menu is inspired by my travels through these remarkable places—
Aguascalientes, a culinary crossroads where northern heartiness meets central Mexican comfort, and where market stalls overflow with chiles, stews, and handmade sweets.
Zacatecas, land of dramatic terrain and mining legacies, offers flavors that are assertive, soulful, and steeped in generations of ranching and rural cooking.
San Luis Potosí, with its high-desert personality and elegant colonial architecture, celebrates generous, earthy dishes crafted from corn, cactus, heirloom beans, and slow-cooked meats.
Together, these regions represent the essence of “la cocina del altiplano”—food that is humble yet deeply flavorful, rustic yet full of refinement. This menu honors the dishes, ingredients, and stories that make Mexico’s highland cuisine unforgettable.
First Course: Chile Aguasclientes- A San Marcos Fair favorite brought to the table. A luscious ancho chile is filled with a festive blend of beef, pork, dried fruits, and warm spices, then finished with a velvety almond-guava sauce. Served alongside fresh peaches, grapes, and guava, this dish offers a beautiful balance of sweet, savory, and gently spicy—an inviting start to the journey.
Second Course: Lamb Birria- A classic from the heart of Aguasclientes. This seca-style birria features lamb marinated in spices, then slow-cooked until tender. Guests will create a taco with the meat, a warm tortilla, bright tomato salsa, and a rich consommé, to capture the rustic depth and soul of highland cooking.
Third Course: Enchilada Potosina- A beloved specialty of San Luis Potosí. Cascabel chile–infused masa gives these enchiladas their signature color and flavor. Filled with a tangy tomatillo and fresh cheese paste and complemented by mashed black beans, guacamole, and crema, this course celebrates the region’s bold and comforting culinary traditions.
Fourth Course: Zacatecas Wedding Roast- Inspired by regional legend—Pancho Villa is said to have ordered a similar dish to mark a revolutionary victory. Pork loin marinated and baked with chiles and spices, served with apple puree, orange and thyme-glazed carrots, and tasty arugula. This celebratory item reflects a dish still requested at fiestas throughout the highlands.
Fifth Course: Buñuelo of the Wind- A poetic tribute to the highlands’ winds and floral abundance across shifting altitudes. This delicate, airy fritter is paired with leche quemada (burnt milk-favored ice cream), edible flowers, and a bright peach coulis—honoring Aguasclientes as a major Mexican dairy producer and Zacatecas’ place as one of Mexico’s premier peach-growing regions. A fitting finale to this region of Mexico.
From Maiz to Mole - A Taste of Tradition
March 17, 2026
Mexican cuisine is a vibrant celebration of flavor and tradition, blending ancient indigenous ingredients with Spanish influences. From corn, beans, and chiles to fresh avocado and cheeses, each dish tells a story of heritage. Bold spices, rich sauces, and colorful presentations are just some of the reasons Mexico’s food is beloved worldwide. This menu celebrates dishes from around the country.
MENU - coming soon