JOURNEY 05
THE MEXICAN HACIANDA
Vivid flavor, deep braises and a celebration that lingers after dark.
The Mexican table has always understood abundance. Something to snack on before dinner, tortillas passed from hand to hand, pots that have been simmering for hours, bright salsas against deep chiles, and one more plate arriving just when you thought the table was full.
The Mexican Hacienda draws from that tradition without reducing it to the familiar wedding buffet. Slow braises, regional flavors, corn, chiles and careful technique create a table that feels celebratory, generous and unmistakably Mexican.
CLASSIC · $38 PER GUEST
ELEVATED · $45 PER GUEST
Family-style at heart. Plated when the occasion calls for it.
BUILD YOUR MEXICAN TABLE ↓
FOR THE TABLE
A Mexican welcome should feel abundant before dinner ever begins. The grazing table gathers the flavors of the Journey in one place and gives guests somewhere to meet, snack and return for another bite between conversations.
The Alta Cocina Grazing Board
The Mexican table, before dinner begins.
A generous spread of Mexican cheeses, seasonal fruit and vegetables, salsas, pickles and accompaniments with tostadas and warm tortillas. Built around the season and the Journey rather than a fixed charcuterie formula, so the table can change throughout the year.
SLOW COOKING.
GENEROUS PLATES.
The center of the Mexican table is built on patience: beef cooked until it pulls apart, mole developed layer by layer, pork simmered until tender and fish cooked with tomato, chile and aromatics.
These are dishes with depth, balanced by the bright salsas, herbs and acidity that keep the table alive.
ONE LAST SWEET
The final course stays rooted in familiar Mexican flavors—milk and caramel, warm spice, dark chocolate and the kind of desserts meant to sit beside coffee while nobody is quite ready to leave
Barbacoa de Res
Beef slowly braised until deeply flavored and pull-apart tender.
Mole Poblano
Tender chicken served with a deeply layered Puebla-style mole built from dried chiles, spices, nuts and chocolate.
Pork Guisado
Pork slowly simmered in a rich Mexican-style sauce until tender and deeply seasoned.
Huachinango a la Veracruzana
Red snapper cooked Veracruz-style with tomato, peppers, olives and aromatic herbs.
Frijoles Charros
Whole beans simmered in a deeply savory broth with tomato, chile and aromatics.
Arroz Rojo
Classic Mexican red rice cooked with tomato and aromatics until fluffy and deeply seasoned.
Frijoles Refritos
Slow-cooked beans mashed until creamy and rich.
Calabacitas
Tender squash cooked with corn, chile and aromatics—a simple vegetable dish rooted in the Mexican table.
Tres Leches Cake
Tender sponge soaked with three milks until rich, soft and deeply creamy.
Flan de Cajeta
Silky caramel custard finished with the deep, toasted sweetness of goat's-milk cajeta.
Capirotada
Traditional Mexican bread pudding layered with warm spice and a balance of sweet and savory flavors.
Spiced Mexican Chocolate Tart
Dark chocolate in a crisp tart shell, deepened with warm Mexican spice.
CLASSIC · $38 PER GUEST
One starter · One main · One accompaniment · One dessert
ELEVATED · $45 PER GUEST
Two starters · Two mains · Two accompaniments · Two desserts
Signature Canapés · $4 each
Premium Canapés · $6 each
Grazing Display · $15 per guest
DOES THIS FEEL
LIKE YOUR TABLE?
You don't need to arrive with every dish chosen. Tell us what you're drawn to, who you're gathering and how you imagine dinner feeling. We'll help shape the Mexican Hacienda around your celebration.
01 THE WELCOME
START WITH
A LITTLE SOMETHING.
Cocktail hour starts with corn, chile, citrus, avocado and the deep flavors of the comal. Choose a few passed bites, build a generous grazing table, or combine the two while the first drinks make their way around the room.
SIGNATURE CANAPÉS · $4 EACH
Elote Bites
Sweet roasted corn with chile, lime and creamy cheese in a small, bright bite.
Tostaditas de Tinga de Pollo
Crisp miniature tostadas topped with smoky, tomato-braised chicken.
Watermelon, Cucumber & Tajín Picks
Cool watermelon and cucumber finished with chile, lime and Tajín.
Frijol y Aguacate Crostini, Queso Fresco
Creamy beans and avocado over crisp toast, finished with fresh cheese.
Chorizo & Potato Empanaditas
Small golden pastries filled with smoky chorizo and tender potato.
02 TO START
SETTLE INTO
THE TABLE.
The first course moves between corn, seeds, vegetables and smoke—recognizably Mexican ingredients treated with enough restraint to leave room for the braises and deeper flavors still to come.
Sopa de Elote con Queso
A silky sweet-corn soup finished with cheese and the warmth of roasted chile.
Sikil Pak
A traditional Yucatecan pumpkin-seed dip, nutty and smoky with roasted tomato and chile, served for sharing.
Esquites Salad, Elevated
Roasted corn with lime, chile and cheese, reworked as a composed first course.
Ensalada de Betabel y Nopales
Roasted beets and tender cactus with bright acidity, herbs and Mexican cheese.
03 THE MAIN COURSE
04 FOR THE TABLE
SOMETHING
ALONGSIDE.
Beans, rice and vegetables aren't filler around the main course. They're part of the meal—the dishes that catch the mole, sit beside the barbacoa and keep everyone reaching back toward the center of the table.
05 THE FINISH
06 BUILD THE JOURNEY
MAKE IT
YOUR TABLE.
The Mexican Hacienda gives you the point of view. From there, choose how much range you want the table to hold.
PREMIUM CANAPÉS · $6 EACH
Carne Asada Skewers with Pico
Seared marinated beef finished with bright, fresh pico de gallo.
Duck Confit Crispy Shell Taquitos
Rich slow-cooked duck tucked into a delicate, crisp taquito shell.
Pork Belly Carnitas & Avocado Salsa Verde Bites
Crisp-edged pork belly with bright, creamy avocado salsa verde.
Birria Empanada Bites, Consommé Dip
Crisp little empanadas filled with deeply braised beef and served with rich consommé for dipping.
Chilled Chipotle Shrimp Tasting Spoons
Tender chilled shrimp with smoky chipotle and bright citrus.