Estéban Restaurant 4-Course Agave Dinner

This immersive evening celebrates the rich traditions of agave, tequila, and Indigenous heritage, blending education, entertainment, and exceptional cuisine. Timed to coincide with National Agave Day (July 23) and National Tequila Day (July 24), the Agave Dinner highlights the agave plant’s cultural, economic, and deep roots in Indigenous traditions. The Agave Harvest Dinner, created by Executive Chef Steven Patlan, promises to be an immersive experience of education, entertainment, and culinary delight, all while honoring the legacy and artistry of the Agave harvest and tequila making. Learn how the blue agave plant is harvested to make tequila with a live demonstration by a talented jimador, a highly skilled laborer in Mexico who harvests blue agave plants using a specialized tool called a Coa de Jima to slice and prepare the agave.

Info: The four-course dinner begins with an Amuse Bouche, crispy pork belly taco, pibil marinade, grilled pineapple, pickled green mango, and Lobster Tail Ceviche, fresh shaved coconut, pickled habanero, yuzu, coconut water, and mezcal Blanco paired with Del Maguey Mezcal Vida de Muertos and Olmeca Altos Tequila Blanco.

Info: Blue Fin Tuna a la Plancha, cucumber & lime ponzu, scallion, crisp

Info: Roasted Quail mole coloradito, esquites, hand-made corn tortillas paired with Codigo Reposado Mezcal Pechuga.

Info: Wagyu Flat Iron steak, roasted bone marrow & dry-aged beef tartare, pickled mustard seeds with Codigo Extra Anejo.

Info: Churros with guava mousse, chocolate sauce, paired with Bacanora agave spirit.

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Host or Publisher Casa Munras Garden Hotel & Spa