Hasta la vista! Mercadito Chicago, a Chicago PR client, is taking guests on a culinary journey down the Gulf of Mexico region with a special Summer Experiential Dinner on Monday, August 21 from 6-9 p.m.
Hosted by Corporate Chef Aldo Ayala and special guest Paul Sauter of Diageo, guests are invited to indulge in five courses accompanied by five Zacapa Rum pours.
First stop on the tour is Xalapa, the capital city of Veracruz, where guests are welcomed with Jalapeños Rellenos de Minilla, pickled jalapeños stuffed with tuna; Garnacha de Res, corn tortilla, braised beef and chile morita; and Camarón, coconut batter shrimp, pineapple marmalade and pickled red onion.
The journey continues south to Veracruz with a special Ceviche, lime marinated fish, red onion, tomato, pickled jalapeños, olives, parsley, tomato-citrus broth and crispy capers.
Next, guests head back north to Tamaulipas with Jaibas, lightly fried blue crab meat stuffed shells, tomato sofrito, garlic, parsley, Serrano chiles and breadcrumbs.
Guests will then take a stroll down the historic district of Campeche with Pollo Pibil, Achiote marinated braised chicken, banana leaf, pickled red onions and habaneros, sour orange salsita, mustard seeds and burnt tortillas.
The journey ends on a sweet note back in Veracruz with Vainilla, vanilla bean flan, piloncillo caramel and vanilla bean toasted nuts.
The Summer Experiential Dinner is $75 per guest, plus tax and gratuity. Reservations are required.
For more information or to make a reservation, call 312-329-9555 or visit www.mercaditorestaurants.com.