First Course: Arepa with shredded pork adovada topped with mango salsa and queso fresco
Paired with 2018 RLV Corso
Second Course: Posole served with corn cake
Paired with 2017 RLV III
Third Course: Carne Guisada on tostadas and refried black beans finished with red onion and cotija
Paired with 2017 RLV Toro
Dessert Course: Flourless Mexican Chocolate cake served with vanilla whipped cream
Paired with 2017 RLV Portejas Dessert Port Wine
