Chef Marcio Florez of Limo Peruvian Eatery and Julio Hernandez of Maiz de la Vida
Every seat sold out for all the Intimate Dinners back in the spring, but the one that got the most buzz was chef Julio Hernandez’s event, where he converted his restaurant Maiz de la Vida into a Mexican marisqueria for one night only, offering the chance to experience coastal Mexican seafood inspired by famed culinary regions in Mexico such as Baja California, Sonora, Sinaloa and Veracruz. Instagram was flooded with photos of his creations and calls for him to do something like that again.
He’s decided to go one better this time. He’s partnering with chef Marcio Florez of Limo Peruvian Eatery for an evening of open-fire cooking they’re calling MAIZ X LIMO: Ode to Mother Earth on Sunday, Nov. 16, with seatings from 5 until 8:15 p.m. The chefs promise an evening of pisco and agave, friendships and food. Expect the dining room to crackle with the energy of Pachamama and Coatlicue, two mother earth goddesses from different cultural traditions. Pachamama comes from the Inca traditions of chef Florez’s home of Peru, while Coatlicue represents the Aztec heritage of chef Hernandez’s Mexican culture.
Guests are encouraged to use their hands to tear through five courses representing fire, sea, air and land, plus the crucial fifth element of dessert. (Julio asks, “Make sure the marinade stains your fingers red!”) The tasting menu will feature two red meats, one poultry dish, at least four seafoods and a vegetable course. The kitchen will happily accommodate gluten-free and celiac disease requests.
In addition to the promised pisco and agave, additional beverage pairings will also be available as an add-on to the $95 meal cost.
Ceviche Oyster
Menu
Fire
Maya / Aztec Degus
Beef heart Anticucho Smoked
hierbas santas salsa, pineapple.
Sea
Ceviche Oyster
Royal red shrimp, epazote chili vinegar - Maíz Dlvida
Tiradito Andino
Hamachi, Crab chalaca, avocado,
choclo, shrimp ash
Land
Lengua
Inca Kola braised tongue, papa criolla al rescoldo, alubia blanca demiglace.
Air
Cornish Hen al Carbon
Native rice, choclo,
salsa de pollería, tortillas
Postre
Concha Volteada
Eclair, sweet potato, atole.
All the details on this month’s Fall Intimate Dinner Series
