COURSE is keeping its momentum going after receiving the Foodist Award for Exceptional Culinary Experience with an exclusive Cinco de Mayo collaboration on May 4. ‘Second to None’ will be a bold celebration of Mexico’s vibrant culinary heritage, blending the skills of Luis Soto of COURSE and Antonio Padilla of Baconara and Huarachis, two of the most exciting sous chefs in the Valley.
Guests will embark on a refined eight-course journey through Mexico’s diverse regions, experiencing traditional flavors with elevated techniques and artistic plating at this exclusive, one-day-only tasting event.
“The ‘Second to None’ tasting menu highlights regional ingredients with a modern approach to some classic and popular dishes, some of which you can find in the streets, restaurants, and at grandma’s house,” Soto said. “I think that’s what makes this menu different and fun.”
Starting with a bright, refreshing ceviche that marries kohlrabi, cucumber, and red onion with a vibrant preserved lemon and sotol infusion, each dish on the menu tells a story.
“The dishes are taken from different regions, some having roots in Oaxaca and Puebla. The ‘Tetela,’ a stuffed masa pocket, is cooked in a comal representing the south of Mexico; the ‘Sonoran Flat Dog,’ is a take on Sonoran hot dogs from North of Mexico,” Soto said. “In a way, every dish brings much more to the table than just bold and familiar flavors and tradition.”
The dinner is nearly sold out, but don’t worry – you can join the waitlist through OpenTable. For more information, visit courserestaurantaz.com.
