Salt & Wind Presents: Baja Nights

In-PersonVenice, Venice


Pop-up space
Banquet (20+ Guests)
mexican, californian
This May, culinary travel blog { Salt & Wind } is heading offline to launch IRL trips! To celebrate, we've partnered with Zagat 30 under 30 Chef Ted Montoya to give us a culinary preview of our first destination: Baja California, Mexico. Join us for a communal meal highlighting Baja cuisine along with wines from the region and mezcal to start the night off right!

Menu detail

Mezcal Daisy
A mezcal play on the classic margarita. mezcal | triple sec | lime | chili salt rim
Charred Caesar Salad
Small Plate
charred baby romaine | roasted jalapeno caesar dressing | crispy shallot | queso duro | tobiko
Callo de Hacha
Small Plate
Scallop marinated in spring citrus and coconut water with shaved Asian pear, cucumber, radish finished with chili dust.
Small Plate
Shrimp marinated in cucumber, thai chilies and lime with sesame butter pickles, shaved red onion, avocado, chiltepin, cilantro, safflower, and black sesame. Served with tostadas.
Flat Iron Steak a la Baja
Charred poblano salsa, beef fat onions, micro cilantro, fried capers and chorizo togarashi Served with fresh corn tortillas.
Mango Raspado
Mango granita, apricot ginger syrup, chile ancho, heirloom corn polvorón

Salt & Wind Presents: Baja Nights

In-PersonVenice, Venice
(Exact Address will be shared upon purchase.)