From Maiz to Mole - A Modern Taste of Tradition

March 17, 2026

Supper Club Finale: A Modern Mexican Celebration

This Supper Club marks the chef’s final gathering of the season at Casita & Garden.  The menu is a celebratory culmination of his modern interpretation of Mexico’s most beloved flavors. Drawing inspiration from across the country, the menu honors deeply rooted traditions while reimagining them through refined technique, global influence, and thoughtful presentation. Ancient indigenous ingredients form the foundation of dishes that are bold, soulful, and deeply satisfying. This evening’s menu focuses on highly favored, comfort-driven dishes—elevated with precision and artistry—inviting guests to experience familiar flavors in unexpected and exciting ways. Tickets can be purchased here.

 

First Course: Mole de Olla- A soulful beginning rooted in pre-Hispanic central Mexico. This lighter expression of mole—known as “mole in a pot”—features a rich beef rib broth gently infused with dried chiles and epazote. Finished with delicate vegetable pearls and fresh cilantro sprouts, this course offers warmth, depth, and a beautifully balanced introduction to the evening.

 

Second Course: Tarta de Pato- A luxurious, globally inspired interpretation of carnitas. Confit duck is nestled into a crisp wonton pastry tart and paired with a fruit-forward mole. Bright green apple brunoise, lime gel, and toasted sesame seeds create layers of contrast—celebrating Mexican, Asian, Spanish, and French influences in a single, elegant bite.

 

Third Course: Chile Relleno con Quesillo- A refined take on a Mexican classic. A roasted, skinless caribe chile is delicately filled with melted Oaxaca cheese and Spanish-style chorizo, seasoned with epazote and fresh cilantro. Finished with a silky yellow mole, this dish highlights the harmony of smoke, spice, and richness. (WHAT IS IN THE YELLOW MOLE?)( tomatillo, oja Santa, chile chilhuacle amarillo, masa y especias)

 

Fourth Course: Pollo Sous Vide- Chicken leg and thigh slow-cooked sous vide in their own juices and spices, ensuring exceptional tenderness and flavor. Served with a peanut and guajillo chile sauce, fried polenta, baby corn, and garlic-sautéed squash with Mexican herbs, this course delivers comfort elevated by technique and balance.

 

Fifth Course: Pan de Maíz- A sweet finale honoring corn—the heart of Mexican cuisine. The chef’s modern cornbread is paired with chocolate and vanilla ganache, caramelized popcorn, fresh raspberries, and a hint of mint. A playful yet elegant dessert that closes the season on a memorable note.​