Miami experienced one of those nights where gastronomy took center stage in the city’s social scene. On September 1st, The Mexican Miami hosted Chef Eduardo Morali from Pangeaāa Michelin-starred restaurant based in Monterrey. The event featured a special dinner that brought a contemporary interpretation of Northern Mexican cuisine to Brickell Key.
The mexican Miami unites two high-end mexican culinary concepts
Following an initial event held the previous year in Dallas, this collaboration marked the second meeting between the two restaurants. Morali worked alongside Executive Chef Santiago Hiriart, creating a menu that blended Pangeaās culinary identity with the style of The Mexican Miami.
The four-course menu explored Mexican flavors through a sophisticated lens, featuring dishes such as Scallop Raspado and a Summer Corn VeloutƩ. The offering also included Wagyu Carne Asada.
An exclusive waterfront dinner at Brickell Key
The experience was priced at $225 per person, with an optional wine pairing available for an additional $85. Reservations were scheduled between 5:00 PM and 10:00 PM, with staggered arrival times every half hour.
Guests also had the opportunity to arrive early and enjoy a wine and tequila tasting prior to dinner. With only one date available, the collaboration made The Mexican Miami a culinary hotspot in Brickell Key for the week.
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Located on the waterfront at 601 Brickell Key Drive, Suite 100, the restaurant added this collaboration to its Miami offerings, while Moraliās presence brought a taste of the culinary identity that has distinguished Pangea in Monterrey to the city.
