Ophelia in Vancouver‘s Olympic Village is offering a new Oaxacan Regional Menu created by Executive Chef Francisco Higareda, available nightly until Sunday, April 6. The three-course menu pays tribute to the cuisine of Oaxaca, a region known for its rich culinary heritage and variety of traditional dishes.
The $60 per person prix fixe menu opens with Tlayuda, a crispy corn base layered with Oaxaca cheese, refried beans, chorizo, beef tasajo, avocado, and salsa molcajeteada.
The main course, Short Rib en Mole Negro, features braised short rib served with roasted heirloom rainbow carrots and a deeply flavoured mole negro.
Dessert is Chocolate Flan, plated with Tejate chocolate ice cream, a crisp buñuelo, and moras.
Two optional drink pairings are available: the Oaxacan Sunset cocktail for $15, made with Siete Misterios mezcal, orange and lime juice, tamarind, and cassis, and a Mezcal Species Flight for $35 featuring three types of mezcal from a single Oaxacan producer.
Chef Higareda, originally from Mexico, trained at Ambrosia Centro Culinario in Mexico City. He developed the Oaxacan menu in collaboration with Regional Manager David Castillo to reflect the region’s diversity in ingredients and cooking methods. Reservations can be made through opheliakitchen.ca.