Time: 6pm onwards
We love Mexican food as much as the next person, but there’s way more depth to this cuisine than tacos, salsa, and guacamole! It’s high time we give Mexico’s little-known but equally delicious delicacies the recognition they deserve!
For one night only at Super Loco Customs House, Executive Chef Nelson Burgos and Consultant Chef Nicole Philipson Garcia will be serving up an exclusive four-hands dinner, inspired by Mexico’s diverse regional cuisine.
Originally from Mexico, Chef Garcia has worked in notable establishments across New York City including Cosme, The Modern and Eleven Madison Park before stopping over in Singapore.
This smokin’ hot collaboration is the last time one can witness Chef Garcia in action before she moves to renowned Michelin-starred restaurant, Relae at Copenhagen.
Open your minds (and stomachs) to Mexico’s myriad gastronomic hotspots as both chefs present a five-course menu showcasing remarkable culinary gems which will take your taste buds on a journey from the mountains of Baja California to the banks of the Suchiate River.
Highlights of the dinner include the Razor Clam Veracruzana Aguachile, a dish which pays homage to the coastal areas of the Gulf of Mexico. Traditionally served warm, this dish borrows from Spanish cuisine which is known for its generous use of olives, capers, tomatoes, and olive oil.
Corn is undisputedly the hero of Mexican fare. Get better acquainted with this cereal grain and its derivatives in the El Sur course, where the chefs recreate corn-based street food from the southern states of Oaxaca and Puebla.
A selection of little cravings.
1st Course: “El Golfo”
This dish will place emphasis on the coastal areas in the gulf of Mexico: Veracruz
Drink pairing: Apperitivo
2nd Course: “El Sur”
This dish will exemplify the diversity of corn and masa, highlighting the main growing areas in southern Mexico: Oaxaca & Puebla
Drink pairing: Agua Fresca
3rd Course: “Central” (V)
This dish will highlight the Floating gardens found in Mexico city showcasing the vegetation diversity and the classic Barbacoa.
Drink pairing: Beer A.P.A
4th Course: “El Norte”
This dish pays homage to the rural farmlands of the North, highlighting cuisine from Durango, where the quality of free-range produce is renowned.
Drink pairing: Red Wine
5th Course: “La Peninsula” (V)
This dish will express the Tropical areas found in southeast of Mexico near the Yucatán peninsula, highlighting a tropical fruit.
Drink pairing: Digestivo