On Monday the Mexican Cultural Institute hosted a fabulous dinner reception featuring one of Mexico's best chefs, Enrique Olvera.
The UN recently declared Mexican cuisine as a World Intangible Cultural Heritage, and this is the first time that food or cuisine has ever been declared an Intangible Heritage. So in honor of this great recognition, Chef Enrique Olvera demonstrated some of Mexico's authentic Cuisine for guests to enjoy in celebration.
The night started of with cocktails and Mexican wine. L.A. Cetto Sauvignon Blanc and Petite Syrah as well as tequila cocktails.
After mingling with guests we proceeded into the dinner hall where a few speeches were given introducing authentic Mexican Cuisine, the star chef of the night, Chef Enrique Olvera, and DC's best mixologist, Derek Brown, who would be making us tequila cocktails with each dish.
The food was fresh, light, and very delicious. Chef Enrique Olvera did a great job demonstrating delicious authentic Mexican Cuisine.
The first dish was a Tomato and Zucchini Crudite with Frijol Dip, Fresh Cheese, Pipicha Oil, and Toasted Jumiles.
This was served with a refreshing watermelon and tequila cocktail garnished with fresh basil.
The second dish was Sopa de Chicharron y Tortilla, which was a traditional tortilla soup with pork rinds and garnished with avocado and cheese.
The soup was served with a Mezcal cocktail made with home-made cola and garnished with dried herbs and a lemon wedge.
The third dish was a delicious tender Suckling Lamb Barbacoa with a Pea and Avocado Puree covered in a Tomato Consomme and garnished with Avocado and Acuyo Leaves and Cacao Dust.
The Lamb was very tender and paired well with the L.A.Cetto Petitie Syrah.
And last bust not least was dessert. A moist, decadent, Chocolate Sweet Bread with Miel and Cacao Ganache and Popcorn Ice Cream.
The dessert came with a coffee and tequila drink as well.
All in all it was a fantastic night of celebration. Great food, Great drinks, Great people, and Great fun. It was such an honor to attend the event and be apart of this wonderful celebration.
By: Lauren Ritterman, Capital Cooking Contributor