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Notable Chefs From Mexico City and Houston Team Up for Three-Day Dinner Series

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For the second time in as many years, well-regarded chefs from Mexico are coming to Houston to show off their talents, teaming up with respected local chefs at three different restaurants. The dinner series is running only three nights — from June 30 through July 2 — so diners who want a taste of Mexico City close to home should make reservations right away.

The program is called “Sabores CDMX” (Flavors of Mexico City). Chefs Daniel Ovadía and Salvador Orozco of the Bull and Tank Restaurant Group, whose restaurants include DAO, Avira and Nudo Negro, will be cooking alongside David Cordúa at Américas. Teaming up with legendary chef Robert Del Grande at Cafe Annie is Culinary Institute of Mexico academic director and restaurant consultant Victor Cabrera. Chef Israel Montero of Raíz in Mexico City’s diverse district of Polanco will join Arnaldo Richards at Picos.

The dinner series is happening thanks to a collaboration between the Mexico City Tourism Trust (Fondo Mixto de Promoción Turística del Distrito Federal) and the Greater Houston Convention and Visitors Bureau. The aim is to “cross-pollinate” food culture and encourage travel between the two cities.

A menu for each restaurant is shown below. Dishes include duck dumplings with kaffir lime, almond milk, hazelnut oil, green beans, mushrooms and smoked chili at Américas, peanut sauce enchiladas at Café Annie and rib eye with vaquita beans, onion, “salsa martajada,” guajillo and pasila chilies at Picos. Prices for each three-course dinner range from $45 to $49.95 before tax, tip, gratuity or drinks. 

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