Join Chef Alex Perez of Pibil Columbus Catering for a trip back in time recreating some of his favorite foods from home.
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. Alex says their table was laden with quesadillas with a variety of fillings (including deep-fried brains!), homemade chicharron, cheeses, salsas, pork a dozen different ways, fresh fruit and vegetables, and more – and those were just the “snacks!”
After college and a detour through Monaco, Alex returned to Mexico City and began working under the tutelage of the renown Chef Ricardo Munoz Zurita, author of the seminal work, Diccionario Enciclopédico de la Gastronomía Mexicana, a text that aims to identify and describe every ingredient and technique in the gastronomy of Mexico.
Alex launched Pibil Columbus Catering 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.
The theme of this 6-course dinner is: "Dishes that bring me back to Mexico,” and every dish evokes special memories and experiences of Alex’s childhood and coming-of-age in the Yucatan Peninsula. We’ll start with a classic tequila cocktail, then each course will be paired with two (2!) specially-selected Spanish or South American wines.
Limited seating available in the dining room and only 10 chef’s table seats in the kitchen.
- Alex recalls his college days with this refreshing welcome cocktail of spearmint-ginger lemonade and tequila
- No meal is complete without a kick-off of fresh salsas according to Chef Alex!
Green Salsa: tomatillo, cilantro, manzano and serrano peppers, lime
Herb Salsa: fresh parsley, oregano and thyme, red chile flakes, garlic, vinegar
Served with warm housemade tortilla chips
- Alex’s go-to after a long day at work or a late night party
Ohio pasture-raised goat in a rich stew with six kinds of dried and fresh chiles, finished with fresh avocado and salsa macha, a unique and nutty condiment from the Veracruz region.
Wines: Torres Vina Esmerelda Marques de Caceres Rose’
Hibiscus Flower Enchiladas
- Alex created this dish as a tribute to his mentor and friend, Chef Zurita
Corn tortillas stuffed with hibiscus flower and vegetables
Creamy chipotle sauce, pickled red cabbage, fresh cream, cotija cheese
Wines: Segura Viudas Rose’ Martin Codax Albarino
Tuna Tostada, Playa del Carmen Style
– a staple during his college years, Alex often had this dish up to 4 times a week!
fresh salad of tuna, cucumber, celery, onion and avocado with a fresh herb and lime dressing
garnished with smoked salt, roasted pineapple, and morita, a smoked jalapeno and charred tomato salsa
Wines: Alamos Torrontes Waves Pinot Noir
– inspired by Alex’s grandmother, Abue Maria, and a favorite childhood dish
Mexican meatballs made from local ground beef, pork rinds and bacon
served on a bed of warm zucchini, tomato and onions
Wines: Las Rocas Granacha Torres Ibericos Rioja
– this classic dish is Chef Alex’s first choice for ending a special meal
traditional Mexican dessert with a silky custard and caramel topping
Wines: Pedro Ximenez Cream Sherry Torres Floralis Muscatel Oro
Ticket sales end at 5:00 PM, Wednesday, August 22. No refunds or cancellations after Friday, August 17. Tickets are transferrable to another person with notice to 1400 Food Lab at firstname.lastname@example.org or 614-636-3164.