Oyamel Hosts Summer Harvest Dinner

On Sunday, July 25th, Oyamel Head Chef Omar Rodriguez invites you to celebrate summer with an exclusive Chef’s Experience Dinner, highlighting the season’s best produce from local farmers. Inspired by the milpa agriculture system used throughout Mesoamerica, maize, beans, and squash are the stars of this five-course menu. Parties will be seated at communal tables, and as Chef Rodriguez presents each dish, he’ll describe the inspiration and origin of each course, from the rich history of Mexican cuisine, to the talented farmers across the region who supplied the ingredients. In collaboration with the Oyamel Beverage Team, each course will be paired with a craft cocktail and expertly selected agave spirit. Menu items include memela de flor de calabaza with toasted masa cake with asiento, refried black beans, salsa verde and squash blossoms; quesadilla de flor de calabaza, refried black beans, salsa verde and squash blossoms; ensalada de tomate con verdolaga, heirloom tomato salad with purslane and crispy chicharron over a smokey cascabel salsa; sopa de crema de elote, creamy sweet corn soup with pipian squash, carb and chile oil; codorniz asado con pipian rojo,  grilled quail over roasted potato and a toasted sesame seed sauce; and flan de elote, sweet corn flan with crèma Mexicana, lime sorbet and chile pequin. Tickets are $75 per person. Beginning at 6:30 p.m. For more information or to purchase tickets, please click here.