[fusion_builder_container type="flex" hundred_percent="no" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" overlay_color="" video_preview_image="" border_color="" border_style="solid" padding_top="" padding_bottom="" padding_left="" padding_right=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" background_position="left top" background_color="" border_color="" border_style="solid" border_position="all" spacing="yes" background_image="" background_repeat="no-repeat" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="small-visibility,medium-visibility,large-visibility" center_content="no" last="true" min_height="" hover_type="none" link="" border_sizes_top="" border_sizes_bottom="" border_sizes_left="" border_sizes_right="" first="true"][fusion_text]If you're looking for any last-minute plans before the weekend, we got you covered.
Chef of Miami’s best and most well-known Mexican restaurant concept and tequila garden, Pilo’s Street Tacos and Pilo’s Tequila Garden, Erick Lopez is hosting a second exclusive Chef’s Table Dining Experience on Thursday, October 20, 2022, at 7:00 to 9:00 p.m!
6 tickets will be available to the public to be a part of this dining experience (LINK) Each ticket will be $90 which includes 6 elevated tacos & tequila.
Erick Lopez, the executive chef of Pilo’s, curated a special menu of tacos that will perfectly go with each Frozaritas on tap. This menu will consist of:
Lobster Acapulco: Half Florida Lobster, Pineapple, Chipotle Mayo, Crispy Serrano Chips & Blue Corn Tortillas.
Tacos de Canasta: Sous-Vide Pork Carnitas, Caramelized Onion, Cilantro, Mexican Spices and Herbs Oil & Corn Tortillas.
Braised Short Ribs: Banana Ketchup and Shallot Reduction, Sesame Seeds, Watermelon Raddish, Orange, Avocado Slaw & Blue Corn Tortillas.
Herb Spiced Chicken: Ajipanka, Lime Reduction, Arugula, Caper Berry & Remoulade.
Leek Wrapped Cod: Cod, Crispy Yuca Scales, Spicy Burre Blanc & Blue Corn Tortillas.
Blacken Red Jumbo Shrimp: Roasted Poblano Tomatillo, Escabeche, Crispy Capers & Blue Corn Tortillas.
With this special menu, Chef Lopez was inspired by his childhood while growing up in Colombia and the authentic Mexican street food. Combining the two was his way of blending two cultures in one all while always keeping Mexico his main inspiration.
“Our first chef’s table dining experience was a huge success!” said Chef Erick. “Friends, family and even new patron came out to support me at what I love doing the most and that’s cooking. If it’s one thing that can bring everyone together, it’s their love for our authentic Mexican food, which I have that in common with them too.”[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
