Foodways Chef Series: Flavours of Mexico

Join us for the second dinner of the AGO’s Foodways Chef Dinner Series, highlighting the collaboration of our city’s greatest chefs and the intersection of culture and food.

Special dinner event – one night only at AGO Bistro

Friday October 7, 2022 - SOLD OUT

Reception – 6:30 pm
Dinner – 7:00 pm

$65 per person + HST and Gratuity
Members save 10%

Inspirational notes from Chefs Kate Chomyshyn and Julio Guajardo

Before colonialism happened, Mexican gastronomy was mainly based on what grew from the milpa : Maiz, beans, squash , chiles and tomatoes.

With the arrival of the Spaniards there was a mix of ingredients that were introduced to their gastronomy from many different parts of the world like: Eggplant, orange, lime, dates, rice and ginger from Arab countries. Basil, canela, cardamon, cilantro, cloves, thyme, rosemary, saffron, etc from Spain. Wheat, rice, sugar, oil, orange, beef, pork and dairy from old Europe countries and many more.

During Colonialism, prehispanic and all these new ingredients combined creating some of Mexico’s classic dishes.

Dinner Menu

Ensalada de tomate, nopal, aguacate y Chicharron

Heirloom tomato salad with, grilled cactus, avocado and chicharron

Cochinita Pibil with Fresh tortillas and salsa tamulado

Roasted Pork Yucateco style with fresh tortillas and tamulado salsa

Tascalate

Mexican chocolate and achiote ganache with Maize and vanilla chantilly and candied pine nuts

Vegan options are available. Please contact us prior to booking to confirm accommodations or allergies as this is a special menu designed to be enjoyed as Chef’s Julio and Kate intended.


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