Tickets are flying and, for those of you who are coming—or are thinking about coming—we wanted to share a sneak peek at the menu for Oaxaca: Tierra y Tiempo.
In some cases, we’ve imported the dish itself from Oaxaca. In other cases, we’re recreating the dish using recipes and techniques shared by our partners. We’ve partnered with Farm to People to source flavorful proteins and produce from local farmers, and we’ve imported ingredients directly from Oaxaca as well.
Combined with our 360° video projections, spatial sound, and scent diffusion, you’re going to feel like you’ve teleported to Oaxaca.
This menu will be available for 12 days only, starting October 2. (And there’s a vegan option.) Book now before it sells out.
Photo credit: Sam Baumel
ESPINA NEGRA MEZCAL
Alexis Canales Angeles (Pasión Ancestral)
Mezcal made with karwinskii agave, according to ancestral methods, fermented with wild yeasts and double-distilled in clay pots. It has green, herbal, caramel, and fig notes, with soft minerality from the clay pot. We serve it with classic Oaxacan mezcal sidekicks: orange slices with worm salt, spiced peanuts, and chapulines (fried grasshoppers).
Photo credit: Peter J. Kim
MEMELA CON SALPICÓN
Gudelia Melgar Cruz (Memelas San Agustín)
A breakfast staple in Oaxaca: pressed and toasted corn masa with asiento (browned pork lard), beans, and Gudelia’s beloved salpicón (tomato, avocado, cilantro, and beef salad). Dinner only.
Photo credit: Peter J. Kim
GUISADO DE MAÍZ
Deyanira Aquino Pineda (Restaurante La Teca)
A spiced stew from the Istmo de Tehuantepec, known in Zapotec as zee belá bihui. Its roots reach back to the region’s pre-Hispanic corn-based cooking. Made with tomatoes and toasted, ground Mexican corn, and served with slow-cooked pork shoulder and totopos istmeños (traditional Zapotec crispy tortillas). Dinner only.
Photo credit: Sam Baumel
MOLE NEGRO
Carina Santiago (Tierra Antigua)
Made by Carina herself in Oaxaca and imported for this experience: a generations-old recipe with 28 ingredients, each toasted and ground according to traditional Zapotec methods. We serve it with slow-cooked chicken, Oaxacan-style rice, and tortillas.
Photo credit: Sam Baumel
CHOCOLATE SEMIAMARGO
Flor Heras (Rito Chocolatería)
Semisweet drinking chocolate produced in small batches with cinnamon and two kinds of Mexican-grown cacao. We serve it with pan de yema (Oaxacan sweet yolk bread). Dip the bread in the chocolate for a heavenly combination.