We are so proud to unveil our chef line-up for Oaxaca: Tierra y Tiempo. It’s our culinary dream team:
Cesar Acosta, Daniela Acosta, and Felipe Donnelly.
Week 1: Chef Felipe Donnelly of Colonia Verde, a beloved restaurant in Fort Greene, Brooklyn that earned a James Beard nomination for its design. It's known for its Sunday Asados, where guest chefs from around the world join Felipe at the grill.
Week 2: Chef Carolina Saavedra of La Morada, her family's acclaimed Oaxacan restaurant that has been featured in The New York Times and The New Yorker. It is a community institution with a menu rooted in the family's Mixtec heritage.
Weeks 3 and 4: Zack and Diana Wangeman of Sobre Masa, their Michelin Bib Gourmand-recognized restaurant that is dedicated to championing Mexican traditions and heirloom ingredients.
We are particularly honored to have Chef Diana in the kitchen because her mother is Carina Santiago, one of our five featured Oaxacan partners. In Oaxaca: Tierra y Tiempo, we tell the story of Carina's Zapotec mole, laboriously made with 28 ingredients over two days.
This means that, for this experience, Carina's mole negro will be prepared by Carina's own daughter. We can't think of a better, more poetic way to deliver this culinary treasure.
Recipes, techniques, and ingredients sourced from Oaxaca, lovingly executed by passionate NYC-based chefs—we can't wait to welcome you.
Diana Wangeman and her mother Carina Santiago.