An Evening in The Agave Room with Caballito Cerrero

Join us at The Plaza for an extraordinary evening hosted in the intimate setting of The Agave Room, celebrating the timeless artistry of Caballito Cerrero.

We are honored to welcome the Jiménez family to The Agave Room, where they will guide this exclusive dinner as stewards of one of Mexico’s most revered distilling legacies. For generations, their family has remained fiercely committed to producing world-class agave spirits with integrity, precision, and an unyielding respect for traditional methods.

To complement their craftsmanship, our culinary team has designed a stunning six-course tasting menu tailored perfectly for this immersive space. Guests will journey through intricate dishes—including a Kampachi Crudo, a Yucatecan-style Duck Confit Tamal Colado, and a delicate Rose-Lychee Raindrop Intermezzo—each masterfully paired with a curated selection of exceptional Caballito Cerrero expressions.

Due to the intimate nature of The Agave Room, a very limited number of seats are available for this premier epicurean experience.

We invite you to secure your seat at the table for an unforgettable night of heritage and flavor.

friday, august 7th

7:00 pm - 10:00 pm

$160 per person + tax

must be 21 years of age to participate

reservations required

kindly reserve your seats via the plaza hotel eventbrite

menu

COURSE 1

amuse

kampachi crudo — almond-avocado mousse, almond yogurt,

tajín-citrus compressed cucumber, herb oil, almond aguachile, micro cilantro

COURSE 2

salad

warm mushroom salad — grilled peaches, smoked goat cheese,

miso-morita vinaigrette, roasted pepitas, arugula, xnipec

COURSE 3

masa

tamal colado — yucatecan-style tamal, duck confit, fried kale,

mole de aguascalientes, guava-agave gastrique

COURSE 4

intermezzo

rose-lychee raindrop — a delicate floral lychee raindrop cake served

on a banana leaf with rose caviar and edible flowers.

COURSE 5

beef tenderloin — smoked cauliflower-apple purée, agave mole, sesame seeds, glazed heirloom carrots, salsa de manzana

COURSE 6

dessert

katana cerrero — poached beet and fig hokkaido milk mousse, onyx chocolate cage, ribbons of hokkaido añejo glaze, sprinkled cocoa nibs, edible flowers

chef's farewell

tacos al pastor skewers — achiote-marinated pork loin, tequila-soaked pineapple, crispy onions, cilantro