November 28 - 29, 2024
Join us this Thanksgiving for a series of ebullient epicurean events with Maizajo and Chef Santiago Muñoz of Mexico City. Renowned for its mastery of the ancient nixtamalization technique, a method that has been used in Mexico for nearly 5,000 years, Maizajo is dedicated to the research and production of heirloom corn, offering an entirely Mexican street food inspired menu. This Michelin-recognized restaurant is the perfect pairing for our Thanksgiving celebration as we bring to life culinary gatherings honoring maíz and masa all weekend long as a part of Flavors & Spirits of Etéreo, with spirit and wine pairings from Casa Lumbre and Vinos Boutique.
- November 28 and 29, 2024
- Inquire with your Guia or email our itinerary designers ete.itinerarydesginer@aubergeresorts.com to reserve your spot.
SCHEDULE OF EVENTS
Thursday, November 28 | Festín de Gracias con Maizajo
Join us for a proper Thanksgiving feast as Chef Santiago takes over Resol Garden for a maíz-filled celebration. Enjoy delicious welcome beverages from Casa Lumbre and wine pairings from Vinos Boutique.
5:30 PM
Friday, November 29 | The Art of Masa with Maizajo
Explore the art of maíz and masa including the maíz preparation process (nixtamalization) in this hands-on culinary workshop, complete with corn-inspired paired bites and beverages.
1 PM
Friday November 29 | Maizajo x Itzam: Four Hands Dinner
Chef Santiago’s ancestral knowledge of Mexican corn will unite with the innovative yet traditional style of Etéreo’s Executive Chef Carlos Segura in this Flavors & Spirits of Etéreo classic: the Four-Hands Dinner. Explore each chef’s personal discovery of the flavor profiles and techniques that distinguish the cuisine of each country’s many regions through a tasting menu, and enjoy a bar takeover by Casa Lumbre and perfect wines from Vinos Boutique.
Chef Santiago’s ancestral knowledge of Mexican corn will unite with the innovative yet traditional style of Etéreo’s Executive Chef Carlos Segura in this Flavors & Spirits of Etéreo classic: the Four-Hands Dinner. Explore each chef’s personal discovery of...
6 PM
About Chef Santiago Muñoz
Santiago Muñoz, born in Mexico City, has been passionate about cooking since the age of 12, learning from his mother. By 18, he was already catering small events. Santiago earned a degree in Hospitality Management from CESSA University. In 2015, he joined Nicos as a chef’s assistant and was later entrusted with opening and managing Fonda Mayora, which was nominated for "Opening of the Year" and ranked among Mexico's top 120 restaurants. In 2016, Santiago competed in the San Pellegrino Young Chef competition in Santiago de Chile, and co-founded Maizajo, a mill and tortilla shop dedicated to the preservation and study of native Mexican corn. He has represented Mexican cuisine in countries like the United States, Colombia, Panama, Russia, and the Dominican Republic, and has consulted on various projects, including Tacombi and Vista Hermosa Tortilleria in New York.
About Chef Santiago Muñoz
Santiago Muñoz, born in Mexico City, has been passionate about cooking since the age of 12, learning from his mother. By 18, he was already catering small events. Santiago earned a degree in Hospitality Management from CESSA University. In 2015, he joined Nicos as a chef’s assistant and was later entrusted with opening and managing Fonda Mayora, which was nominated for "Opening of the Year" and ranked among Mexico's top 120 restaurants. In 2016, Santiago competed in the San Pellegrino Young Chef competition in Santiago de Chile, and co-founded Maizajo, a mill and tortilla shop dedicated to the preservation and study of native Mexican corn. He has represented Mexican cuisine in countries like the United States, Colombia, Panama, Russia, and the Dominican Republic, and has consulted on various projects, including Tacombi and Vista Hermosa Tortilleria in New York.
ABOUT VINOS BOUTIQUE
Established in 2010, Vinos Boutique connects discerning diners with a vast portfolio of esteemed wineries in Mexico and beyond. Hyper-focused on the vintages and aging time of Mexican wines, Vinos Boutique works closely with producers to deliver the best product. Founder Francisco J. Acosta, known as Wero Cham, is an industrial engineer by profession who started Vinos Boutique Mexicanos at age 17. Collaborating with top media such as Quién, Food and Travel, Food and Wine, Aire de Aeroméxico, teaching at the International Culinary School in Guadalajara in the Masters of Wine Marketing and Mexican Wine, Wero brings his viticultural knowledge to Etéreo to accompany enriching epicurean journeys.
Established in 2010, Vinos Boutique connects discerning diners with a vast portfolio of esteemed wineries in Mexico and beyond. Hyper-focused on the vintages and aging time of Mexican wines, Vinos Boutique works closely with producers to deliver the best...
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