Events / Dinner

My Mother's Migrant Kitchen

Tue, March 27, 2018

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Adrian Cruz

Rock Ur Belly Catering and Grub Run, McAllen, TX

Pull up a seat at the Cruz family’s kitchen table when self-taught chef, Adrian, along with brothers Bobby and Carlos, head to the Beard House for an inspired dinner honoring their mother, a migrant farmworker. Adrian, a 2016 winner of the JBF Blended Burger Project, has created a loyal fan base for his seasonal, Mexican cuisine inspired by the delicious home-cooked meals of his youth.

Click here to see photos from this event.


Hors d’Oeuvre

Pork Lengua Barbacoa with Pickled Red Onions, Queso Fresco, and Avocado Salsa in Guajillo Gorditas

Ahi Tuna–Watermelon Flautas with Tamarind and Avocado

Duck Fat Masa–Spicy Chicken Tamales with Pickled Mango

Chorizo and Cheese–Stuffed Sweet Concha Buns  

Bogle Vineyards Sauvignon Blanc 2016


Pork Belly–Pozole Menudo with Finger Limes, Cilantro, and Purple Daikon  

Bogle Vineyards Old Vine Zinfandel 2015

Duck Breast Mole with Butternut Squash, Chorizo Fideos, and Jalapeño  

Bogle Vineyards Phantom Chardonnay 2016

Beef Tenderloin with Squid Ink–Mashed Potatoes; Morel Mushrooms; and Black Garlic, Beet, and Tomato Sauce  

Bogle Vineyards Phantom Red Blend 2014

Pork with Zucchini–Celery Root Purée, Corn Grits, Spring Squash, and Roasted Tomatoes  

Bogle Vineyards Merlot 2015

Capirotada Mexican Twinkie > Whipped Foie Gras–Stuffed Banana Cake with Banana Jam, Pepita–Toffee Crisp, and Double Chocolate–Coffee Ice Cream

Bogle Vineyards Petite Sirah Port 2014

Special thanks to Bogle Vineyards & Winery for their generous support of this dinner.

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