Embark on a culinary journey through Mexico with our event menu featuring tantalizing tacos from four distinct regions of the country. From the robust flavors of the Northern Region to the fiery delights of the Southern Region, each taco promises to transport your taste buds to a different corner of Mexico. Accompanied by refreshing homemade iced teas and topped off with a decadent dessert, our menu offers a true taste of Mexico’s rich culinary heritage. So sit back, relax, and get ready to savor the authentic flavors of Mexico with our TACOS FROM THE REGIONS event.

On the Menu:

TACOS FROM THE NORTHERN REGION
Barbacoa Tacos: Barbacoa Tacos: Juicy beef cooked slowly, served in flour tortillas with onion, cilantro, and avocado salsa.

TACOS FROM THE SOUTHERN REGION
Cochinita Pibil Tacos: Pork marinated in achiote and orange, slow-cooked and shredded, served in flour tortillas with pickled onion and habanero chili sauce.

TACOS FROM THE CENTRAL REGION
Tacos al Pastor: Delicious pork marinated with achiote and pineapple, served in corn tortillas with
onion, cilantro, and pineapple salsa.

DESSERT:
Tres Leches Cake: Sponge cake soaked in a mixture of three milks (condensed milk,
evaporated milk, and cream), topped with
whipped cream and fresh strawberries.

*Each dish will have its respective sauce and garnishes.
**Homemade Mexican Hibiscus, Strawberry, Roasted Five Spice
and Lime Iced Tea will be offered.
***Each course has 3 Tacos, so a total 0f 9 tacos in the dinner

Some notes from the Host, Brenda:

Our tortillas come from our partner Nixtamaiz, who directly brings traditional, non-GMO
corn from farmers in Mexico and make the tortillas in an artisanal way in Aalsmeer. In the same way our northern style flour tortillas from our dear friend Yojana and her brand Las cachorras who makes them traditionally from Scherpenzeel. Some of our dishes use some of the following cooking methods: grilling, roasting,
steaming, and baking. The ingredients we use in the tacos are fresh, locally sourced where possible, and high quality.

Spicy level: Our dishes will have spiciness level indicators.

About Brenda:

“I, a proud Mexican born in the northern region of Mexico, was raised surrounded by cherished recipes and culinary traditions passed down through generations in my family. For Mexicans, cooking transcends mere meal preparation; it becomes a sanctuary of freedom and connection, where flavors intertwine with stories, traditions, and emotions. As a marketing professional specializing in food design and dining experiences, I am committed to sharing the richness of our Mexican heritage. Hence, MESA PARA OCHO was conceived from my passion for food and my steadfast dedication to showcasing our cultural wealth.
I derive joy from crafting unique and flavorful dining experiences where guests can savor Mexico’s diverse culinary landscape and forge lasting memories. Each dish I create narrates a story, with every ingredient representing a facet of our culture.” – Brenda