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On the Menu: Celebrating Oaxaca



May 21, 2010


Tonight's Beard House dinner will introduce diners to the utterly unique cuisine of the Isthmus of Tehuantepec, a narrow stretch of land separating the Mexican gulf from the Pacific Ocean in the southeast of Oaxaca. Ivy Stark of Dos Caminos has designed the menu centering on this largely unknown part of the world, and will be joined in the kitchen by two members of her team, Scott Linquist and Pastry Chef Hugo Reyes. Here's what they will be preparing: Hors d’Oeuvre Molotes de Flor de Calabaza Quesillo > Masa Turnovers with Zucchini Blossoms and Oaxacan String Cheese Tortitas de Camaron > Tiny Omelet Soufflés with Dried Shrimp Pasilla Oaxaca Relleno de Requeson y Durasno > Cheese and Peach–Stuffed Smoked Pasilla Chilies Tostaditas de Erizo > Crispy Corn Totopos with Sea Urchin, Serrano Chile, Pickled Red Onions, and Preserved Lemon Dinner Ceviche de Callo de Hacha Orange Juice, Soy, and Chile de Árbol–Marinated Diver Scallops Chileajo Tlayuda Blue Corn Tostada with Spring Vegetables with Chile–Garlic Vinaigrette Pechuga de Pato con Enchiladas Zapotecas y Mole Rojo del Istmo Roast Duck Breast and Duck Carnitas Enchiladas with Dried Fruit, Almonds, and Isthmian Mole Guisado de Costillas Tehuantepec Braised Short Ribs with Plantains, Capers, Pickled Jalapeño, Achiote, and Mexican Cinnamon Ante de Almendra con Miel de Clavel Almond Torte with Almond–Sherry Mousse and Oaxacan Mountain Flower Syrup To view the wine pairings or make a reservation, click here.