Sol De Chicago Teams With El Molcajete on Oct. 3 Farm Dinner

Bob Benenson

1 day ago

1 min read

Chef Ernesto Rodriguez' Sauces Pair Beautifully with Hyperlocal Produce

Some readers may recognize the name of my friend Ernesto Rodriguez, the chef/owner of El Moljacete Sauces, whose handmade moles and other products sing with the flavors of his native Mexican state of Oaxaca. And he is teaming with Sol de Chicago urban farm, using their beautiful produce for a farm dinner on Saturday, October 3.

The event will take place at Sol de Chicago, 407 N. Kedzie Ave. in the Humboldt Park neighborhood, from 5 p.m. to 8 p.m.

To whet your appetite, here is the menu that Ernesto has planned:

Appetizer Table:

Welcome drink: Mezcal Margarita

Memelitas: small tortillas, black bean puree, salsa and queso fresco

Aguachile shrimp shooters with squid ink

Hibiscus flowers deep fried tacos, guacamole, queso fresco (vegetarian)

Squash skewers with red mole (vegetarian)

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Dinner:

Veggies carpaccio

Mole blanco with white fish, pickled onions