One of Mexico City's top chefs is now cooking in Sydney – but not for long
Mark this down: On Wednesday, July 2, Santa Catarina will be offering a one-off special tasting menu experience by Diana for lunch and dinner, where she will guide you through each course, giving you insight into her culture and heritage – complete with matching drinks, live music and Diana's signature mole that takes two days to prepare and features more than 30 ingredients.
'This is not Tex-Mex. This is not Baja. This is Oaxacan food, the way it's made at home, by hands that remember,' says Diana. 'Every dish is a story not just of flavour, but of survival, identity and resistance.'
Can't make Wednesday? No worries. Diana's menu will be available to the public at Santa Catarina from July 7. Enjoy things like chalupitas de pato (lightly fried corn tortillas with duck); verduras y queso en escabeche (zippy pickled vegetables and cheese); pink snapper con mole alcaparrado (snapper served with a tangy caper mole); pollo al mezcal (mezcal-marinated chicken); sope Ayala (a thick corn tortilla loaded with salsa and beans); and calabaza en dulce (a traditional dessert featuring candied pumpkin). We got a sneak peek and can say Diana's food is vibrant, rich and spectacular.
Of course, a nip or two of mezcal is not mandatory, but it's encouraged.
Find out more and book your seat at the table here.
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