Chef Dionicio Jimenez is Hosting a 7 Moles Dinner at Cantina la Martina With Guest Chefs Including Jennifer Zavala
Chef Dionicio Jimenez and Chef Jennifer Zavala are co-hosting a 7 Moles Dinner on Thursday, December 22nd at Cantina la Martina (2800 D St.), featuring 7 mole courses by 7 talented Philly chefs.
The participating chefs include:
- Chef Dionicio Jimenez (Cantina la Martina)
- Chef Jennifer Zavala (Juana Tamale)
- Chef Eli Kulp (The CHEF Radio &; Delicious City Philly Podcasts)
- Chef Felipa Morales (Taqueria Morales)
- Chef Randy Rucker (River Twice)
- Chef Jesus Garcia (Nemi)
- Chef Isrrael Romero (Izzy 33)
The 7 course tasting menu is $130 per person. Tax, gratuity, and beverages are additional. There are two seating times available, one at 5pm and one at 8pm. The event will take place in the heated tent on the outdoor patio.
Every guest will receive a gift by a Mexican artist at their seat and will be served one complimentary drink called ponche, which is a hot cocktail made with guava, apples, sugar cane, and tequila. There will also be a mariachi band, Mariachi Ángeles, performing throughout the event.
Mole is very important to Chef Dionicio Jimenez. “Mole is a gastronomic ritual that represents tradition, culture, family, community, and love. In Mexico, Mole is served in every important life celebration from birthdays, weddings to celebrating loved ones that have moved on to the other life,” says Chef Dionicio Jimenez. “As a Mexican immigrant and chef, my connection with mole has been a nostalgic journey filled with childhood memories and the representation of my hometown and country. My fondest childhood memories connected with making mole are seeing my family come together, running around with my cousins chasing the turkey and stealing the animal crackers. Siete Mole dinner will be a storytelling journey sharing with our guests the ritual, history, and tradition of Mole. It is my honor to be collaborating with colleague chefs in their interpretation of mole embracing this Mexican tradition.”
Chef Dionicio Jimenez’s vision is for each chef to create a dish based around how they interpret what mole is to them”; At the beginning of every course, the chef will introduce their dish, talk about the ingredients they used, and give insight into their process.
Examples of dishes from the 7 course mole dinner are: Turkey Enchiladas with Mole Poblano by Chef Felipa Morales (Poached turkey rolled in lightly fried tortillas, covered in mole poblano and topped with crema, pickled red onion and queso fresco. Mole poblano’s flavor profile is nutty and sweet) and Michmole with Cod by Chef Dionicio Jimenez (Cured cod served with michmole, showcasing roots from Chef Dionicio’s hometown, San Mateo Ozolco, Puebla. Some of the flavors you will savor are tomatillo, nopales and potatoes.)
There will be no regular dinner service the evening of the event. This event is reservation only, and no walk-ins will be permitted. The cut-off for reservations and tickets is December 15th (unless sold out before). Parking for the event is on street only, which is limited. Ubers are
recommended.
Tickets are available here. Current Wooder Ice subscribers will enjoy 20% off.
