exploring the food origins of the yucatan

In-PersonBarrio Logan, San Diego


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Banquet (20+ Guests)
After exploring the origin and flavors of the Yucatan on their most recent trip to Mexico, Chef Kenneth and Chef Seppe are excited to take you on a culinary adventure transporting you from San Diego to the Mexican Caribbean. Each dish will extract flavors and contain indigenous ingredients to the Yucatan. Chef Kenneth and Chef Seppe will share with you their inspiration gained from walking through the ancient culture and cooking techniques of the Mayan people, as well as experiencing the finest of modern Mexican cuisine. Come and join us for the journey.

Menu detail

Small Plate
Charcoal and passion fruit ceviche with fresh grouper fish topped with diced mango and jicama served with plantain chips
Prawns and pineapple queso tamales
Small Plate
Fresh prawns in a habanero broth with pineapple tamales rolled in shiso leaves
Pallet Cleanser
Small Plate
Homemade pineapple and aloe sorbet over pineapple tepache with coconut milk sorbet and basil lime granita and lemon grass oil
Turkey pebil
Fresh whole turkey leg slow roasted in the spices and techniques of the mayan people then crusted with chicharone and pistachio over a puree of black beans and lime crema
Key lime panna cotta
Key lime panna cotta over a caramel made from corn milk and a pepita soil with shortbread ice cream

exploring the food origins of the yucatan

In-PersonBarrio Logan, San Diego
(Exact Address will be shared upon purchase.)