Viva México: Celebrate Mexican Independence Day at Epazote with Chef Hugo’s Five-Course Tasting Menu
Celebrate Mexican Independence Day at Epazote in Fort Lauderdale with Chef Hugo’s five-course tasting menu featuring Chile en Nogada, huitlacoche, mezcal shrimp and more on September 16, 2026.
Epazote Mexican Restaurant invites you to celebrate Mexican Independence Day through the flavors, history, and traditions of Mexico.
On Wednesday, September 16, 2026, Chef Hugo Méndez will present a special five-course Mexican Independence Day Chef’s Tasting Menu, created to showcase ingredients and dishes that tell a deeper story about Mexican cuisine.
Beginning at 5:00 PM, guests can experience an evening inspired by the colors, flavors, and culinary heritage of Mexico — including two particularly special ingredients featured on this year’s menu: Huitlacoche and Chile en Nogada.
A Menu Inspired by Mexico 🇲🇽
The experience begins with a Sopecito de Huitlacoche, a house-made mini sope topped with avocado sauce, Mexican crema, Cotija cheese, and microgreens.
Huitlacoche, sometimes called the “Mexican truffle,” is a delicacy that grows naturally on corn. With its earthy, savory, almost mushroom-like flavor, it has been part of Mexican cuisine since pre-Hispanic times. What might look unusual to someone discovering it for the first time is actually one of Mexico's most fascinating traditional ingredients.
The tasting continues with a Tinga de Pollo Tostada, featuring shredded chicken in tomato-chipotle sauce, black bean purée, avocado sauce, pickled purple onion, and microgreens.
Next comes Crema de Elote, a roasted corn soup with poblano chile, fresh cheese, epazote oil, and crispy tortilla strips — another celebration of one of the most important ingredients in Mexican cooking: corn.
The Star of the Celebration: Chile en Nogada or Camarones Jumbo al Mezcal
For the main course, guests may choose Chile en Nogada, one of Mexico’s most symbolic and celebrated dishes.
Originating in Puebla and traditionally associated with Mexico’s independence, the dish beautifully represents the colors of the Mexican flag: green from the poblano chile and parsley, white from the creamy walnut nogada, and red from fresh pomegranate seeds.
Our roasted poblano is filled with a savory-sweet combination of seasoned meat, fruits, and spices before being finished with the rich walnut sauce, pomegranate, and parsley.
It is a dish that requires time, technique, and care — and one that is traditionally enjoyed during Mexico's Independence season.
Guests may alternatively choose Camarones Jumbo al Mezcal, featuring jumbo shrimp sautéed with mezcal and served over creamy huitlacoche risotto, finished with epazote oil and roasted lemon.
And Because Every Celebration Needs Something Sweet…
The evening concludes with a Cinnamon Sugar Churro served with dulce de leche gelato — a sweet ending to our journey through Mexico.
Viva México
For us, Mexican Independence Day is an opportunity to celebrate more than a holiday. It is a chance to share the ingredients, traditions, stories, and flavors that make Mexican cuisine so extraordinary.
We hope you’ll join the Epazote family for this special evening.
Wednesday, September 16, 2026
Beginning at 5:00 PM
Five-Course Chef’s Tasting Menu — $60 per person
Available seatings: 5:00 PM • 6:00 PM • 7:15 PM • 8:15 PM
Seating is limited and reservations are highly recommended.
Reservations: (754) 220-6996
Epazote Mexican Restaurant | Fort Lauderdale, Florida
