Celebrating La Milpa - The Three Sisters

November 18, 2025

La Milpa is a 5,000-year-old farming method that holds deep spiritual and cultural importance for the Indigenous peoples of Mexico, in which the "Three Sisters"—corn, beans, and squash—were planted together to symbolize unity and interdependence as the three plants mutually benefit each other as they grow.

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Each course on the menu will highlight one or more of the sisters with corn considered to be the eldest sister, providing structure and support, beans, the nourishing sister, providing nutrients for the other two plants, and squash, the protective sister that helps preserve moisture, prevent weeds, and protect against pests.

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The chef was inspired to create this menu from strolling through different markets in Mexico and viewing the variety and abundance of the “Three Sisters.”  Tickets can be purchased here.

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Amuse Bouche: Green Chiliatole- Green chilis and corn, seasoned with coriander, epazote powder, and dried chili oil.   

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First Course: Baby Corn- Tender baby corn, served with a macha salsa, toasted pumpkin seeds, aged Cojita cheese, and lime.  

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Second Course: Sopa Unami de Milpa- A corn dashi with squash blossom, aluiba beans, squash, and white corn.  

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Third Course: Tamole- Tamale stuffed with a 3 cheese mouse, squash blossoms and shrimp, on a mirror of black bean cream and topped with poblano chili cream sauce, crispy serrano ham and a tomato jam.  

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Fourth Course: Chicken Confit- Chicken leg and thigh slow-cooked in olive oil, garlic, and herbs, dressed with a green pipian sauce and served on a pureed corn and edamame pozole.  Accompanied by sauteed squash.

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Intermezzo: Tejuino Sorbet- A pre-Hispanic flavored sorbet of fermented corn masa, sugar cane, and Creole lime.  

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Fifth Course: Tarte de Maiz- A spiced corn tart filled with pumpkin and topped with caramelized, crushed pumpkin seeds.