If you’ve been lucky enough to enjoy Chef Alex’s food at some of our recent events, you don’t want to miss this one! And if you haven’t tried his food yet – you don’t want to miss this one!
Join us for an elegant 3-course Mexican brunch featuring some of Alex’s favorite breakfast and mid-morning treats accompanied by classic brunch cocktails re-imagined by Mark Tinus of Revolution Experiment and Simple Times Mixers.
Welcome Board: Mexican Breads & Pastries, Fresh Fruit
Huevos Ahogadas (Drowned Eggs): A traditional Mexican breakfast, akin to Eggs in Purgatory or Shakshuka, this dish features poached eggs in a rich broth made with tomatoes, onions, garlic, guajillo peppers and bay leaves. Topped with fresh avocado, cilantro and onions and served with warm corn tortillas.
Cocktail: Raspberry-Ginger Mimosa with Cava
Enchiladas Verdes (Green Enchiladas): Corn tortillas stuffed with housemade chorizo, served with creamy tomatillo salsa and dressed with cotija cheese, crema, and cilantro.
Cocktail: Bloody Maria, homemade and extra spicy with Tequila, rimmed with Tajin
Pan de Pobre (Poor Man's Bread): A traditional breakfast in Merida, Yucatan, this Mexican take on French Toast is re-invented with condensed milk, real Mexican vanilla and fluffy egg whites. Served with homemade spiced warm syrup with raisins and fresh berries.
Cocktail: Fresh Mint Paloma-Style Limeade with Vodka
Coffee, tea and assorted juices.
About Chef Alex Flores-Perez
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 Munoz Zurita. 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.
All ticket purchases must be made prior to 5:00 PM, Oct. 25th. No refunds or cancellations after Oct 20th. 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.