4-course Mexican wine dinner with chef Alejandro Tamez
Featuring L.A. Cetto Winery from Baja California, Mexico.
Wednesday, February 21st, 2024 at 6pm
THIS EVENT HAS SOLD OUT.
Embark on an enchanting culinary journey at Chicheria Mexican Kitchen on Wednesday, February 21st, 2024, at 6 pm. We invite you to our Mexican Wine Dinner, featuring an exquisite 4-course menu crafted by Chef Alejandro Tamez. Each course is meticulously paired with distinctive wines from L.A. Cetto Winery, located in the heart of Valle de Guadalupe. This region, a major inspiration for the Chicheria Mexican Kitchen concept, is celebrated for its robust wine production and Mediterranean-like climate reminiscent of Napa Valley.
For just $65 per person (excluding tax and gratuity), your evening will commence with a wine mixer featuring canapés, followed by a sit-down dinner, complemented by a tasting of four handpicked wines from L.A. Cetto, one of Baja California's most renowned wineries.
Chef Alejandro will introduce each course, highlighting its Baja roots, while our beverage director and wine specialist, Will Simpson, will provide insights into the unique characteristics of each L.A. Cetto wine selection.
Limited seats are available for this exceptional dining experience. Reserve your spot now to delve into the rich flavors of Mexican cuisine, harmoniously paired with the exquisite wines of Valle de Guadalupe’s L.A. Cetto Winery.
Taste the wines of Baja California, Mexico’s L.A. CETTO WINERY.
Recognized with over 530 international awards
Founded in 1928 by Italian immigrant Luis Angelo Cetto, L.A. Cetto is a pioneering and leading wine producer in Baja California, Mexico. Adapting his winemaking skills to the New World, Luis Angelo became a key figure in the region's viticulture. His son Augustin, and later his grandson Luis Alberto, continued the legacy, modernizing the winery and exploring the Guadalupe Valley's microclimates. Today, under the guidance of winemaker Sebastián Suárez, L.A. Cetto produces a diverse range of award-winning wines, from sparkling to robust reds like their signature Private Reserve Nebbiolo. With over 530 international awards, L.A. Cetto is a testament to the rich winemaking heritage and innovation of the Cetto family.
featuring a 4-course menu crafted by executive chef Alejandro tamez
Chef Alejandro Tamez, the Executive Chef at Chicheria Mexican Kitchen, brings a rich tapestry of global culinary experiences rooted in his Mexican heritage. Beginning his journey in Athens, GA, under the mentorship of Chef Whitney Otawka, Alejandro honed his skills and developed a deep love for travel and culinary exploration. His notable stints include working at the esteemed Greyfield Inn, alongside Chef Sean Brock at Minero in Charleston, and immersing in innovative cuisine at Baest in Copenhagen. A pivotal experience was his time at Quintonil in Mexico City, ranked among "The World’s 50 Best Restaurants". Alejandro's culinary journey is marked by passion, innovation, and a profound connection to his roots.
Valle de Guadalupe:
The Napa Valley of Mexico
Valle de Guadalupe, nestled in the heart of Baja California, stands as a celebrated jewel of Mexico's wine country. Renowned for its robust wine production, this region is often likened to the famed Napa Valley, thanks to its Mediterranean-like climate. This unique environment provides the perfect terroir for producing a diverse array of high-quality wines. The region's sunny days and cool nights create an ideal setting for vineyards to thrive, resulting in wines that are both rich in flavor and character. Valle de Guadalupe's picturesque landscapes and exceptional wines have made it a must-visit destination for wine enthusiasts from around the globe, eager to experience the essence of Mexican viticulture.
event menu
(subject to change based upon availability)
Canapés upon arrival
Shrimp ceviche
Duck “rillette”
Avocado espuma
Course One:
[ Pacific Oyster + Chorizo + Baja Flagrance ]
Paired with L.A. Cetto Brut
Course Two:
Smoked Pacific Snapper tostada
Paired with L.A. Cetto Chenin Blanc
Course Three:
Duck “Barbacoa”, pickled mango, pistachio crema, jus
Paired with L.A. Cetto Tempranillo
Course Four:
Coconut “Chaco Taco”
Paired with Mexican Sherry