On Saturday, March 23rd, we had the pleasure to cook a four course dinner at Chicos Yelapa Beach Club in the wonderful beach town of Yelapa, Cabo Corrientes in Mexico in collaboration with Chef Sasha K. We are very grateful to have had the opportunity to cook at Chicos, and we are looking forward to hosting another dinner there in April.
The owner of Chicos Yelapa, Tatiana Rodríguez-Anderson stated, “This is the first pop-up dinner that we host of its kind. We have always wanted to have guest chef’s come in and cook for our guests, and we are excited to have Monica and Sasha come back to do more dinners.”
Tatiana also stated that she is looking towards creating a more plant-based menu for her restaurant and was very excited to offer a (mostly) plant-based menu as part of this pop-up dinner experience for her guests. The menu consisted of a four course plant-based menu, with the option to have red snapper al pastor or a cauliflower steak al pastor as a main. Below you can see the full four course menu:
The dinner was attended by Yelapa seasonal residents, friends from Puerto Vallarta and a few special guests from Vancouver, BC. And was photographed by the talented Ale Luca Photography.
Below you can see some beautiful photos of the vibe that was created that evening. Guests expressed that it was a lovely evening, with delicious food and great conevrsation. That is what keeps us doing these kinds of dinners, bringing people together around the dinner table, to have great conversations while experiencing delicious, intentionally made food.
Guests around the dinner table, enjoying great food and good conversations.
First Course: Grazing Platter with mushroom walnut patê, pumpkin seed pesto, beet tartare, cashew beet dip and fresh bread from the farmers market, yam and beet chips, crackers and grapes over banana leafs.
Overheard over the dinner table: “OMG, this is like food for the Gods!” – Daniel Rangel.
Second course: Fennel salad with apples, walnuts, oranges, and rose water dressing.
Main: Red snapper al pastor with roasted vegetables or Cauliflower steak al pastor with roasted vegetables (not pictured).
Dessert: Plantains with vegan mascarpone.
The night was accompanied by the lovely voice of Gabriella around the campfire, and guests later cozied up by the fire to have dessert, which was “to die for.”