Mexico Esta de Moda: A Five-Course Mexican Wine Pairing Dinner

For ages 21 & up

México Está de Moda has been showcasing the best of contemporary Mexican culture since 2009, shining a spotlight on the country's creativity through fashion, gastronomy, art, and lifestyle. Join us for an unforgettable evening celebrating the vibrant flavors and traditions of Mexico during a five-course wine pairing dinner featuring acclaimed guest chef Mate Zorrilla of Houston's beloved Flora's Kitchen. Thoughtfully crafted dishes will be paired with exceptional Mexican wines, creating a culinary journey that highlights the innovation, heritage, and artistry that make Mexican cuisine one of the world's most dynamic food cultures. For ages 21 & up.

ABOUT CHEF MATE ZORRILLA

Chef Mate Zorrilla is an acclaimed Mexican chef and culinary director with more than 20 years of experience spanning Mexico, France, Spain, and the United States. Trained at renowned institutions including Ferrandi Paris, Le Ritz Escoffier, and the Basque Culinary Center, she honed her craft in some of France's most respected kitchens before building a distinguished career as an executive chef, restaurateur, consultant, and culinary innovator.

Throughout her career, Chef Mate has led acclaimed dining concepts, founded her own French bistro in Mexico City, and participated in some of Mexico's most celebrated culinary festivals. Known for her creative approach to contemporary Mexican cuisine, she has earned recognition in Houston's vibrant food scene through prestigious culinary competitions and industry honors.

Today, Chef Mate specializes in menu development, culinary consulting, and creating bespoke dining experiences for luxury brands, corporate clients, and private events. Her work celebrates the rich heritage of Mexican cuisine while embracing innovation, bringing people together through unforgettable food, hospitality, and storytelling.

• Jicama Tinga Tostada
• Brie Quesadilla (hibiscus, raspberry and morita chile preserve)
• Pairing: TBD
• Yucatan-Style Red Snapper Ceviche (achiote, orange, jicama, red onion, habanero, cilantro criollo and extra virgin olive oil)
• Pairing: TBD
• Huauzontle Fritter Stuffed with Fresh Cheese (roasted tomatillo salsa, refried beand and freshly made corn tortillas)
• Pairing: TBD
• Grilled Ribeye (hazelnut mole, seared foie gras and sesame-amaranth tuile)
• Pairing: TBD
• Quince Tart (cotija cheese and Mexican honey ice cream)
• Pairing: TBD

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

For more information about our classes, please click on the links below:

Find FAQs about our in-store classes here.

Find FAQs about your private classes here.