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Join us as we celebrate Mexico’s people, culture and traditions with a 5-course wine dinner prepared by the Shadows on the Hudson culinary team.

Each dish will be paired with a glass of Monte Xanic wines, Mexico’s first boutique winery with the goal of making the best wine possible, regardless of cost since 1987.

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MONTE XANIC MEXICAN WINE DINNER

AMUSE

QUESADILLA DE FLOR DE CALABAZA

Queso Oaxaca, Zucchini flowers, Epazote, salsa Verde

Paired with Monte Xanic | Chardonnay

1st Course

AGUACHILE DE MARISCOS

Mexico’s way to Ceviche, Shrimp, Octopus and white fish

Paired with Monte Xanic | Sauvignon Blanc

2nd Course

TACOS AL PASTOR

Homemade Corn Tortilla, Special Marinaded pork, grilled pineapple

Paired with Monte Xanic | Syrah

3rd Course

PATO CON MOLE POBLANO

Seared Duck breast, Molé, sliced toasted almonds, Memelita with bean purée

Paired with Monte Xanic | Gran Ricardo | Bordeaux Blend

DESSERT

TRES LECHES CAKE

Chef’s take on Classic

Paired with RGMX Winery | Riesling/Palomino

 

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Additional Information

Quesillo – also known as queso oaxaca (stringy white cow’s milk cheese)

Agua chile– a spicy- citrusy sauce to “cook” fish in.
Al Pastor-is a preparation using different cuts of pork originating in the Central Mexican region of Puebla, although today it is a common menu item found in taquerías throughout Mexico. The method of preparing and cooking al pastor is based on the lamb shawarma brought by Lebanese immigrants to the region.

Memelitas – are fried or toasted cakes made of masa eaten as antojitos or snacks in the states of Guerrero, Oaxaca and Puebla
Molé- From Nahuatl mōlli(Aztec), meaning “sauce”, considered to be the national dish of mexico it’s more than a sauce it’s a whole dish made with spices, often times chocolate, nuts, and dried chilies

Tres leches– Three milk cake made with condensed milk, whole milk, and evaporated milk