Istanbul Modern's Cinco de Mayo Mexican Fiesta!

Russian Hill, San Francisco


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Available for purchase
Banquet (20+ Guests)
Sayat is Turkish-Armenian but Laura is Mexican. We took a day off from Eastern Mediterranean to cook some hearty Mexican food.

Menu detail

Ceviche Acapulqueno
Small Plate
Laura is from Acapulco. They consume double as much fish per capita there than in the United States despite the income disparity. Ours is a cooked shrimp ceviche. It eats like a shrimp cocktail but packs a lot more flavor.
'Tostada de marlin'
Small Plate
This is a very common Southern coastal preparation from Mexico. A tomato-stewed smoked marlin salad (we will use albacore) tops guacamole on a crispy tostada.
Spring vegetable aguachile
Small Plate
We roast, blanch and grill vegetables and serve them with a bright aguachile with a habanero kick.
Pozole verde
Small Plate
This is the mid course after the three appetizers. A warm tomatillo-pork broth carries bits of pork and hominy with all the fixings.
Salsa boracha braised short ribs
Salsa boracha is a drunk sauce because it has alcohol in it. The texture is unctuous and thick. Taste is sweet and tart. Pulque is the main ingredient and it is a ferment of agave. It's an Aztec tradition. We serve the short ribs with a corn, chayote, and pickles.
Burnt corn ice cream and chilate
Chilate is Southern Mexican, incredibly refreshing, roadside fresh chocolate drink. It was one of Sayat's favorite things to taste in Mexico. We pair it with a slightly savory corn ice cream.


Bottomless Corona

Istanbul Modern's Cinco de Mayo Mexican Fiesta!

Russian Hill, San Francisco
(Exact Address will be shared upon purchase.)