In the Kitchen with Chef Alex Flores of Pibil Columbus


6:30 PM to 9:00 PM


1400 Food Lab

1400 Dublin Rd., Columbus, OH 43215

(614) 636-3164

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In the Kitchen with Chef Alex Flores of Pibil Columbus
6-Course Wine-Paired Authentic Interior Mexican Dinner

Alex Flores launched Pibil Columbus in 2016 with a mission to bring authentic interior Mexican food to the American table and dispel the notion that Mexican food is all rice and beans and hard-shell tacos. His food is simple yet elegant, packed with color and flavor, and perhaps unexpectedly, pairs beautifully with fine wines. You’ll dine at the “chef’s table” with a birds-eye view of a commercial kitchen in action. Talk with Chef Alex as your dinner is prepared and learn more about the culture and flavors that inspire his menus. Only 12 seats available and they’re bound to go quick – reserve yours now!

1st Course
-Avocado Fries
creamy, buttery avocado slices battered and deep-fried for a unique and delicious texture and flavor contrast

-Ginger-Mint Lemonade
Spiked with Blue Agave Tequila

2nd Course
-Ceviche de Camarón
sweet gulf shrimp marinated in fresh lime juice, habanero and garlic
garnished with cucumber, red onion, cilantro and avocado
served atop a crispy corn tostada

-Jaume Serra Cristalino NV Brut Cava (Spain)

3rd Course
-Enchiladas de Flor de Jamaica
fresh corn tortillas stuffed with tart, herbal hibiscus flower mixed with onions, garlic and carrots
topped with creamy chipotle sauce, Mexican crema, cotija cheese, pickled red cabbage

-Piedra Negra 2018 Malbec (Mendoza, Argentina)

4th Course
Mexican Goat Stew
oh-so-tender braised goat shoulder seasoned with six different dried chiles
topped with fresh avocado and salsa macha (peanut salsa)

-Bonny Doon 2013 Syrah Le Posseur (Central Coast CA)

5th Course
-Colita de Cuadril con Chimichurri
grilled tri-tip steak dusted with Alex’s own private recipe dry rub
a little spicy, a little sweet, a hint of salt and smoky, earthy tones of coffee
topped with chimichurri and served with a microgreens salad with maple-dijon vinaigrette

-Seghesio 2017 Zinfandel (Sonoma CA)

6th Course
tender, flaky pastry shaped into balls, deep-fried, tossed with cinnamon-sugar, filled with Mexican chocolate

-Satinela 2013 Marques de Caceres Rioja (Spain)


About Alex:
Alex was born and raised in Mexico City and spent his young adult years in Playa del Carmen. He recalls spending a good part of his youth at his grandparents’ home who never needed much of a reason to throw a party and cook up a feast. After college and a detour through Monaco, Alex returned to Mexico City and began working under the tutelage of the famed Mexican chef Ricardo Muñoz Zurita.

12 seats are available for this event. A minimum of 6 registrants are required to hold the event. All ticket purchases must be made prior to 5:00 PM, September 18. No refunds or cancellations after September 15. If you are unable to attend, tickets are transferable to other individuals with notice to 1400 Food Lab at 614-636-3164. Tickets are NOT transferable to different events.