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MARIO’S THANKSGIVING 2017

HORS D’OEUVRES

 

CHIPS AND JICAMA  WITH  GUACASALSA

HUITLACOCHE AND QUESO OAXACA  QUESADILLAS

IDYLL FARMS GOAT CHEESE WITH PASILLA CHILE HONEY

OYSTERS  “HATCH CHILI ROCKEFELLA”

 

THE MAIN EVENT

 

SMOKED TURKEY WITH MOLÉ COLORADITO AND MOLÉ VERDE AND CHORIZO GRAVY

CORN BREAD DRESSING WITH CORNBREAD, DRIED MANGO, CHORIZO AND SQUASH BLOSSOMS

DRIED CORN PUDDING

ACORN SQUASH IN SALSA VERDE WITH CHICHARRONES

CEBOLLITAS ALLA CREMA DE TAMARINDO

TLAYUDAS WITH BLACK BEANS, CHAPULINES AND SMOKED DUCK

SWEET POTATO TAMALES WITH POMEGRANATES

RADICCHIO CASTELFRANCO SALAD WITH SHAVED BRUSSELS SPROUTS, CILANTRO VINAIGRETTE

CRANBERRY AND SERRANO CHILI SALSA

 

DESSERT

 

MEXICAN CHOCOLATE PUMPKIN BUNDT WITH ANCHO CHILI BROWN BUTTER GLAZE

BARRY’S TARTE TATIN w CRÈME FRAICHE

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