7 of Philly’s Hottest Chefs Will Be Participating in Cantina La Martina’s 3rd Annual 7 Moles Dinner
If you’re a serious foodie that enjoys authentic Mexican food that is Mexican owned and goes beyond the traditional tacos, then chances are you’ve ventured out to Cantina La Martina (2800 D St.). Owned and operated by James Beard Award finalist Chef Dionicio Jiménez and wife Mariangeli Alicea Saez, Cantina La Martina prides itself in offering Mexican dishes that aren’t common in your everyday Mexican restaurant. This past October, Chef Jeménez and Mariangeli served up cow’s head, alligator barbacoa, and snake chorizo nachos.
Looking to continue their mission to expose guests to new flavors and textures, Cantina La Martina will be hosting their 3rd Annual 7 Moles Dinner on Friday, December 20, 2024 at 7 p.m. A play off of the traditional Italian “Feast of the Seven Fishes,” 7 Moles will feature seven of Philly’s hottest chefs from various backgrounds putting their own spin on moles.
This fun and venturous culinary event will allow each participating chef to put their own spin on moles, many of which will be incorporating their own ethnic twist including Filipino, Italian, Puerto Rican, Malaysian and more.
The evening will also include live performances by Mauricio Valadez and Ballet Yaretzi, a complimentary ponche (hot non-alcoholic beverage made with guava, apples, and sugar cane), and a special gift from Chef/Owner Dionicio and Mariangeli.
“We’re thrilled to be hosting our annual 7 Moles for the third year in a row,” says Chef/Owner Dionicio Jimenez. “It’s an honor to bring together such talented local chefs into our home, each adding their unique touch to the rich, traditional flavors of mole. We love watching chefs take mole, a staple in Mexican
cuisine, and make it their own. We can’t wait for everyone to experience the creativity and passion that goes into each unique dish.”
The concept originated during a conversation between Chef Dionicio Jimenez and Chef Jennifer Zavala of Juana Tamale when Cantina La Martina was first opening. Since then, Chef Zavala has been an integral part of the event every year.
Mole, a beloved and complex sauce in Mexican cuisine, is often reserved for special occasions and celebrations. Its ingredients vary by region and family tradition, typically featuring an intricate blend of flavors that may include tomatillo, chocolate, animal crackers, almonds, garlic, plantains, and an assortment of peppers and spices. Crafting mole is both an art and a labor of love, often requiring days or even weeks to prepare.
7 Moles is $150 per person (tax, gratuity, and beverages additional). Tickets are required and can be purchased on Resy. This event is reservation only, and no regular dinner service will be taking place that evening.
The participating chefs and menus this year are:
Chef Alejandro Sánchez of Mesona: Spiced charred apples, aromatic apple mole
Chef Chance Anies of Tabachoy: Lumpia sariwa: crepe spring roll with shrimp and vegetables, brown peanut mole
Chef Jennifer Zavala of Juana Tamale: Mole blanco, seared scallop, chicharron, pomegranate oil
Chef Yun Fuentes of Bolo: Banana leaf steamed red snapper, warm ejotes salad, mole amarillo
Chef Ange Branca of Kampar: Babi buah keluak: pork with the illusive keluak nut mole from the mangrove forest
Chef Eric Leveillee of Lacroix: Glazed lamb belly, chicatana mole and marigold
Chef Ed Crochet and Pastry Chef Justine Macneil of Fiore Fine Foods: Bonet with amarena cherries, amaretti cookies, Italian black mole
