Chilaquiles are the most popular dish in Mexican cuisine. This is Chef Paco's recepie made with tomatillo and pasilla sauce topped with black bean, crema, queso fresco, pork and pickled onion
MESA is a state-of-the-art collaborative kitchen-classroom, featuring demonstrations (full dinners) by Southern Indiana's and Louisville established and aspiring chefs. The collaborative space offers cooking classes and demonstration and also houses a bookstore, to-go cooking dinners, and kitchen essential boutique. With the emerging and dynamic restaurant scene, MESA is becoming the culinary hub for Kentuckiana.MESA is a state-of-the-art collaborative kitchen-classroom, featuring demonstrations (full dinners) by Southern Indiana's and Louisville established and aspiring chefs. The collaborative space offers cooking classes and demonstration and also houses a bookstore, to-go cooking dinners, and kitchen essential boutique. With the emerging and dynamic restaurant scene, MESA is becoming the culinary hub for Kentuckiana.
Chilaquiles are the most popular dish in Mexican cuisine. This is Chef Paco's recepie made with tomatillo and pasilla sauce topped with black bean, crema, queso fresco, pork and pickled onion
Guajillo Chile is one of the most widely used pepper across Mexico. When combined with almonds, this dish will have a savory and perfectly balanced flavor
Achiote is one of Mexico's popular ingredients because it gives food an amaing earthy flavor and a spectacular red color. It is native to the tropical regions of Mexico, Central America , South America and the Caribbean and was used by the ancient Mayans as body paint. Salmon with Achiote Sauce is a typical dish from Yucatan Region
A young succulecent pig that has been smoked for 2 days over various fruit, hard wood and nuts to release the flavors. Served with 4 sauces
Smoked Pig Cheeks
Smoked cheeks with fermented cabbage relish. Sweet and Spicy note to the creamy flavors of a well worked meat
Peaches and Creme
Peaches that has been harvested from Huber's Farm. Smoked Freestone peaches macerated in a bourbon syrup nestled on a angel food cloud with a cinnamon creme
Chocolate Lovers come and join us for Wine down Wednesday as we pair wine flights to some amazing chocolates from Cellar Door Chocolates. Owner & Chocolatier Erika Chavez Graziano will be coming to speak about different types of chocolates, their orgin and how Cellar Door makes their chocolates as we pair them up to different types of wines to compliment the different tones. A fun event to be a part of!