Hoja Santa taquitos. Hoja Santa is one of those unique, interesting, and obscure vegetables, a hidden treasure of flavor and aromas, that have been eaten for millennia by indigenous people of Oaxaca Mexico. This organic Hoja Santa is coming from chef Rene’s personal garden. For this event, the large leaves are rolled to make taquitos, filled with epazote-infused black bean paste, plant-based cheese, and crispy smoked hibiscus flowers. Then is served in little salsita with cashew cream and root vegetable garnishes.

Palm hearts ceviche. Traditionally ceviche is made with fish, but palm hearts go super well in this preparation. House made chamoy (a red sauce with passion fruit, hibiscus infusion, lime juice, tangerine juice ), served with a mix of accompanying fruits and vegetables and corn tostaditas.

Frijoles charros. The traditional cowboy soup with a twist. Heirloom beans with smoked mushrooms, tomatoes, jalapeños and corn tortilla totopos .

Chiles en Nogada. Chile relleno, filled with Huitlacoche (corn mushroom), field corn, shitakes, and tempeh chicharron, with a walnut salsa and pomegranate seeds

Charred Pinapple. A whole pineapple is place on top of hot ambers, until all of the skin is completely black and the pineapple roasted in its own juices. Then is scooped and served with cool creamy ice cream and topped with Pineapple infused liquor.

Craft Drink: A craft beer, or drink of your choice, form our host Southern Brewery is included.

Saturday March 30, 2024

Come anytime between 5 and 9 Pm

Event hosted at Southern Brewery

4500 N. Nebraska Ave.

Tampa FL 33605