Vancouver has its fair share of Mexican and Mexican-inspired restaurants, but we’re willing to bet that few offer as authentic an experience as Sabores CDMX—Flavours of Mexico City—a traveling food festival launched by the locale’s tourism bureau in 2015 that showcases the culinary know-how of the Land of Enchantment.

After successful stops in Houston and Minneapolis over the past year, the fete is making its Canadian debut in Vancouver from this Thursday to Saturday (December 8 to 10).

During this time, three of Mexico City’s best chefs will be entering some of Vancouver’s most talked-about kitchens to deliver a three-course feast for the senses.

Chef Mario Espinosa will be working with chef Andrea Carlson at Burdock & Co. (2702 Main Street); chef Gerardo Vázquez Lugo will be working with chef Jefferson Alvarez at Cacao (1898 West 1st Avenue); and chef José Manuel Baños will be working with chef Tret Jordan at Homer Street Cafe and Bar (898 Homer Street).

Set menu prices start at $60 and will be offered from this Thursday to Saturday by reservation.

From Espinosa’s short ribs in recado negro (a seasoning blend of charred chilies) and Vázquez Lugo’s manchamanteles mole (a mixture of meats, nuts, and fruit) with duck, each dish will highlight traditional techniques from various regions of Mexico, many of which have been remixed for a contemporary palate.

Peep the full Sabores CDMX menus for each venue below. For more information about the event, or to make a reservation, click here.

Burdock & Co.
Chef Mario Espinosa

Grilled Beets and Potatoes
sikilpak and aged cheese

Short Ribs in Recado Negro
Three traditional Mexican sauces: pico de gallo, xnipec, borracha

Sweet Potato Purée
star anise, peanuts, cinnamon ice cream

Cacao
Chef Gerardo Vázquez Lugo

Prawn Clemole
soup with prawn, tomato, pumpkin, corn dough

Manchamanteles Mole with Duck
confited duck with “manchamanteles” mole, apple, pear, pineapple

Chocolate Tamale
vanilla sauce

Homer Street Cafe and Bar
Chef José Manuel Baños

Oaxaca Entrée Trilogy
fried “garnacha” with beef and cabbage
“pescadilla” with salad and pressed fresh cheese
pork tamale with “adobo costeño"

Frijolón Soup
bean soup with fried tortilla, fresh cheese, “hierba de conejo”

Tacos Trilogy
chicken in black mole
pork in chicatana ant mole
stewed beef tongue

Pumpkin Candy
"piloncillo", cinnamon