Events / Dinner

Modern Oaxaca

Tue, November 13, 2018

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Robert Aikens

Espita Mezcaleria, Washington, D.C.

At Espita Mezcaleria in Washington, D.C., centuries of Oaxacan culinary tradition and the bounty of the Mid-Atlantic collide to create a cuisine chef Robert Aikens insistently calls “authentic, not traditional.” Join the talented British expat for a special Beard House evening packed with extraordinarily innovative Mexican fare.

Click here to see photos from this event.



Hors d’Oeuvre

Tacos with Roasted Brussels, Brussels Slaw, Sunchokes, and Smoked Nut Crema

Squid Ink Tostada with Citrus-Poached Shrimp and Frijol–Guajillo Purée

Pescuezo Tacos with Lamb Neck, Salsa de Piñón, Pickled Cucumber and Mint, and Queso Fresco

Huarache with Wagyu Beef Crudo, Smoked Cashew, Pasilla Mixe Crema, and Beef Tendon

I May Be an Outlaw > Espadín with Sherry, Rouge Vermouth, Passion Fruit, and Mexican Fernet


Scallop Ceviche with Jalapeño–Lime Ice, Cacao Nibs, Red Radish, Kohlrabi, and Avocado Crema

Empire Estate Riesling 2016

Confit Cauliflower with Chicharrón de Pollo, and Hazelnut Salsa

Filipa Pato Nossa Calcario Branco 2016

Butternut Squash Tetela with Sage, Smoked Cashew–Pepita Crema, and Walnut Brown Butter

Domaine de la Bergerie Crémant de Loire Brut NV

Octopus with Cold Smoked Mussels, Salsa Macha, Habanero Mayonnaise, and Charred Avocado

Filipa Pato Território Vivo Baga 2015

Mole Negro with Spiced Duck, Prune–Guajillo Salsa, Pickled Beet and Apple, and Walnut Crema

Antoniotti Costa Della Sesia Nebbiolo 2014

Chocolate Tostada with Dark Chocolate Sorbet, Candied Cacao Nibs, and Vanilla Crema

Palenquero-Sourced Mezcal

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