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Las Poblanos Dining Series: Savor de Legumbres


Los Poblanos is proud to present a dining series like no other. Executive Chef Jonathan Perno, resident Sommelier Dylan Storment and the award-winning culinary team at Los Poblanos have carefully curated an entire year of Rio Grande Valley Cuisine dinner programming to highlight the spirit and artistry of the season. This series will also pay homage to our local ranchers, farmers, vintners, brewers and distillers who share in our culinary philosophy and understand that flavors and ingredients are as important as the environment and terroir they originate from. 

Our chefs are welcoming the spring yield of the field with a vegetable-forward menu highlighting the freshly harvested flavors of the Rio Grande River Valley. The chefs' passion radiates from these studiously developed dishes that celebrate the pure and flavorful characteristics the vegetables bring to the plate. These dishes promise to both intrigue the palate and satisfy the soul.



First Course

Braised Cabbage Crepinette
mirepoix, fresh herbs, citrus nage and virgin olive oil
Paired with Milagro Grüner Veltliner

Second Course

Mushroom Cavatelli
chile flake, garlic, rosemary, lemon and pecorino
Paired with Heitz Vineyards Grignolino Rosé

Third Course

Carrots and Leeks
chimichurri sauce
Paired with Domaine a Deux Sauvignon Blanc

Fourth Course

Roasted Spagheti Squash
achiote and lime
Paired with Dehesa la Granja

Fifth Course

Roasted and Glazed Beets
soft boiled egg, horseradish cream, chives and fried capers
Paired with Lulu Vigneron, Côtes du Jura Poulsard


Parsnip Cake with Carrot Sorbet
rum raisin sauce and candied pistachios
Paired with Bodegas Yuste Amontillado