Spring Street’s traditional Oaxacan restaurant, Pink Cactus, will be partnering with Holy City Hogs to offer a special four-course tasting experience featuring the best products and cooking techniques from both Owner Brooke and Farmer Tank.
1st Course: Gambas Alla Plancha Con Limon y Arbol (Pink Cactus)
Fresh local head on shrimp from Miss Paula’s with lime and Mexican chile
Drink pairing: Pink Cactus Margarita
___________________________
2nd Course: Chorizo & Potato (Holy City Hogs)
Crème Fraiche, Cotija, Lowland Farms Eff
Drink pairing: Michelada
________________________
3rd Course:
Tableside Al Pastor Taco Plates (Pink Cactus + Holy City Hogs)
Pork from Holy City Hogs, shaved tableside and plated with tortillas, beans, rice, onions, cilantro, etc.
Drink pairing: Mango Margarita
________________________
4th Course:
Key Lime Pie (Pink Cactus)