Courtesy photo

Currently acknowledged as one of the most important chefs in all of North America, Chef Enrique Olvera is known for creating Mexican cuisine masterpieces that seamlessly incorporate age-old culinary techniques with contemporary elegance and meticulous preparation, and his engagement at Fonda San Miguel is certain to highlight this expertise.

Fonda’s five-course pairing dinner showcasing the dishes of Chef Olvera includes: 

  • First course: Tostada de Mejillones con Chorizo, delicate mussels and spicy pork chorizo atop an open-face, toasted tortilla prepared by Chef Olvera using the painstaking yet ancestral Mexican method of nixtamalization.
  • Second course:  an opulent luxury of the sea, Pulpo con Mole de Avellanas, a striking dish of grilled octopus served with freshly prepared mole sauce and accompanied by lightly roasted hazelnuts.
  • Third course: Short Ribs
  • Fourth course: A feast, highlighting a staple of traditional Mexican cuisine, is Suadero con Puré de Aguacate y Cebollines, a hearty dish of thinly cut beef served with fresh avocado purée and a sprinkle of scallions.
  • Final course: is a classic Mexican dessert and one he’s well known for perfecting, Merengue de Totomoxtle, a stunning yet simple dessert of meringues flavored with charred corn-husk powder and filled with a luscious sweet-corn cream.

Each of Chef Olvera’s refined five courses will be paired with carefully curated wines from Fonda San Miguel's award-winning list.

Currently acknowledged as one of the most important chefs in all of North America, Chef Enrique Olvera is known for creating Mexican cuisine masterpieces that seamlessly incorporate age-old culinary techniques with contemporary elegance and meticulous preparation, and his engagement at Fonda San Miguel is certain to highlight this expertise.

Fonda’s five-course pairing dinner showcasing the dishes of Chef Olvera includes:

  • First course: Tostada de Mejillones con Chorizo, delicate mussels and spicy pork chorizo atop an open-face, toasted tortilla prepared by Chef Olvera using the painstaking yet ancestral Mexican method of nixtamalization.
  • Second course: an opulent luxury of the sea, Pulpo con Mole de Avellanas, a striking dish of grilled octopus served with freshly prepared mole sauce and accompanied by lightly roasted hazelnuts.
  • Third course: Short Ribs
  • Fourth course: A feast, highlighting a staple of traditional Mexican cuisine, is Suadero con Puré de Aguacate y Cebollines, a hearty dish of thinly cut beef served with fresh avocado purée and a sprinkle of scallions.
  • Final course: is a classic Mexican dessert and one he’s well known for perfecting, Merengue de Totomoxtle, a stunning yet simple dessert of meringues flavored with charred corn-husk powder and filled with a luscious sweet-corn cream.

Each of Chef Olvera’s refined five courses will be paired with carefully curated wines from Fonda San Miguel's award-winning list.

Currently acknowledged as one of the most important chefs in all of North America, Chef Enrique Olvera is known for creating Mexican cuisine masterpieces that seamlessly incorporate age-old culinary techniques with contemporary elegance and meticulous preparation, and his engagement at Fonda San Miguel is certain to highlight this expertise.

Fonda’s five-course pairing dinner showcasing the dishes of Chef Olvera includes:

  • First course: Tostada de Mejillones con Chorizo, delicate mussels and spicy pork chorizo atop an open-face, toasted tortilla prepared by Chef Olvera using the painstaking yet ancestral Mexican method of nixtamalization.
  • Second course: an opulent luxury of the sea, Pulpo con Mole de Avellanas, a striking dish of grilled octopus served with freshly prepared mole sauce and accompanied by lightly roasted hazelnuts.
  • Third course: Short Ribs
  • Fourth course: A feast, highlighting a staple of traditional Mexican cuisine, is Suadero con Puré de Aguacate y Cebollines, a hearty dish of thinly cut beef served with fresh avocado purée and a sprinkle of scallions.
  • Final course: is a classic Mexican dessert and one he’s well known for perfecting, Merengue de Totomoxtle, a stunning yet simple dessert of meringues flavored with charred corn-husk powder and filled with a luscious sweet-corn cream.

Each of Chef Olvera’s refined five courses will be paired with carefully curated wines from Fonda San Miguel's award-winning list.

WHEN

WHERE

Fonda San Miguel
2330 W. North Loop Blvd.
Austin, TX 78756
https://www.eventbrite.com/e/fonda-san-miguel-hosts-guest-chef-enrique-olvera-tickets-33464132120

TICKET INFO

$189
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