Cocina y Canción Mariachi Dinner

At this new event during the Tucson International Mariachi Conference, experience a culinary and musical journey through the Mexican regions that shaped mariachi—Michoacán, Colima, Veracruz, Nayarit, Jalisco, and Sonora—guided by Tucson City of Gastronomy Chef Ambassador Pablo Valencia. Each course interprets a different place and tradition using heritage ingredients, accompanied by wines from Mexico’s most acclaimed winemaking regions. Between courses, musicians steeped in mariachi history will perform and share stories that connect the music to the regions on your plate. A portion of the proceeds of this fundraiser for the nonprofit Tucson City of Gastronomy’s work to preserve and celebrate our borderlands' food heritage will support the Tucson International Mariachi Conference.

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Served with selected red and white wines of Mexico

Cóctel de bienvenida - Michoacán

Michoacán Sunset

mezcal, smoked agave corn milk, hibiscus syrup, lime,

burnt orange segment

Aperitivos de la Casa - Colima

Sopitos Colimenses Tostadas

roasted carrot and corn masa tortilla, carnitas, radish, salsa maíz

Garbanzo Aquafresca Verde

crushed chickpeas with roasted tomatillo, serrano, cilantro, served on mesquite cracker (Vegetarian)

Primer Plato - Veracruz

Pescado con Papas a la Veracruzana

garlic and parsley braised grouper with capers, olives, onions, and tomato, served with crushed potato fried in corn husk oil

(Vegetarian: with chaya pressed pineapple)

Segundo Curso - Nayarit

Pulpo Zaraneado

"copper penny" octopus, ancho compota salsa, watermelon radish, citrus zest, cilantro

(Vegetarian: with enoki mushroom)

Tercer Plato - Jalisco

Torta Ahogada de Cabra

homemade bolillo with earth oven goat barbacoa, guajillo chili jugo, pickled red onion, queso fresco, lime

(Vegetarian: with grey squash scallop)

Postre - Sonora

Mangonadas Raspados

mango sorbet, mezcal chamoy, tamarindo, mesquite cinnamon churro crumble, served in edible rice paper

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Host or Publisher Tucson City of Gastronomy