Every year, I wonder to myself, “What am I going to do this year on Cinco de Mayo…?” Usually the answer ends up being nothing. This year, however, I had the amazing opportunity to attend a pop-up dinner put on by Macheen – a well-known Smorgasborg LA vendor.

The 4-course dinner took place at a new, contemporary cooking school in Whittier, called “The Knotted Apron.” After driving around downtown Whittier a couple times, I finally spotted the little entrance, tucked in between two other businesses. The dinner was scheduled for 8 – 11 pm, but we weren’t let in until around 8:15, and didn’t start eating until after 9. I quickly discovered that this was because the Macheen master-minds are also chefs at USC, and were coming straight from that job. Understandable. Plus, I was still taking in the scene around me and mingling with my new friends I made waiting outside.

When we were let in the small, one-door entrance to the Knotted Apron, we were led down a hall to another, larger door that led us back outside. A small flight of stairs, and we had finally reached our destination for the night: a gorgeous patio equipped with lights, fiesta music, a mini bar, and two long tables, each with twenty chairs. Wow. To the left, there was a wall, but to the right, a beautiful indoor kitchen, where I saw the chefs starting to hustle. Sitting patiently at my table started getting challenging, as I was dying for something to be served. Sure, I was hungry, but more importantly, I was excited.

At last! Servers (all friends and family of Macheen) started emerging from the kitchen carrying wooden boards and dropped a few at each table. This was just a little teaser-appetizer before the first course. I can’t remember precisely what it was, other than a chile-releno with mole sauce, little mushrooms, and something really spicy! It was good, leaving me longing for more!

 

The 1st Course was shortly brought out, and the journey was in full gear!

Lengua En Salsa Adobada : Black bean puree, nopal crema, roasted Cipolillini, Adobo beef tongue.

 

Paired with “Classico” Cocktail : Lime, agave, KimoSabe jovea, salt rim.

The beef tongue was executed perfectly. This dish was literally tasted like black beans and beef. The drink was like a non-frozen margarita. Overall- a good start!

2nd Course – 

Jardin En Mole Verde : Spring vegetables, Mole verde, Burnt onion jam.

Paired with “Pineapple Express” Cocktail : Lime, agave, pineapple, cucumber, Kimosabe oven, Tajin rim.

The Pineapple Express was my favorite drink of the night- reminiscent of one of those little Mexican fruit bowls because of the Tanjin! The dish itself was amazing. The vegetables were grown by Macheen themselves. The mole verde wasn’t spicy at all- it kind of reminded me of vegetable puree with a very light mole hint.

3rd Course – 

Costillita En Chile Negro : 48-hour braised short ribs, refried lentils, chile negro demi glaze.

Paired with “El Anticuado” Cocktail : Chocolate mole bitters, agave, Kimosabe Reposado.

Wow. I am so sick of short ribs right now, but that thought did not once cross my mind as I savored each and every bite of this dish. A generous piece of perfectly cooked short rib over savory refried lentils… heaven. Not one bite of that meat was fatty, making it probably one of the best pieces of short rib I have ever consumed. The refried lentils were just as tasty- something I had never experienced before. I guess I would describe it as a cross between traditional refried beans and…corn? I’m not sure, other than that it was GOOD.

4th Course – 

Lavender Arroz Con Leche Panna Cotta : Mezcal caramel sauce, rice pudding, cream custard, pistachio mousse.

Paired with “Au Revoir” Cocktail : Lemon, honey, Kimosabe Reposado, pistachio foam.

Such a light, refreshing, flavorful end to the meal. The panna cotta was so well balanced- a perfect mix between the rice pudding and cream custard. The best part was the pistachio mousse on top, however, so I was left wishing there was more; same with the Mezcal caramel sauce. It was too thick to be stirred all together, so once you got through the top, the rest was just custard- which seemed like it would be even better had every bite had the mousse or caramel. Overall, delicious, though!

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By 11 pm, I was ready to call it a night. This grandma was ready for pajamas and bed- with a happy stomach and story to tell. I am so thankful for the opportunity to be a guest at this wonderful event. A big thank you to the Knotted Apron and the Macheen team. The chefs are so talented and hardworking.

Finally, a Cinco de Mayo to remember!

Check out Macheen at Smorgasborg LA every Sunday!