Mesa a Chef Series: Mayahuel x Pangea

Thursday, November 20th | 6-9pm

This November, Mayahuel invites you to experience the debut of MESA, a new culinary collaboration series celebrating artistry, culture, and connection through food in one-night-only dining experiences.

For the inaugural MESA, Chef Luis Robledo Richards welcomes Chefs Guillermo González Beristáin and Eduardo Morali, co-owners of the Michelin-starred Pangea in Monterrey, for an unforgettable evening on Thursday, November 20, in honor of Mexican Revolution Day.

Guests will enjoy a six-course tasting menu ($185 per person++), with optional wine pairing available ($290++). Inspired by the spirit of the Mexican Revolution, the menu fuses bold flavors, seasonal ingredients, and inventive techniques to create a sensory journey that captures the essence of modern Mexican cuisine.

The MESA Series is designed to be intimate and interactive — a chance to savor extraordinary dishes while hearing the stories, inspirations, and creativity behind them. Whether you're a longtime admirer of Pangea or discovering their cuisine for the first time, this experience promises an evening where tradition meets innovation and every bite tells a story.

MENU

Small Bites
Mayahuel
avocado tartelette, mushroom croquette, mixed seed petit-beurre

Kampachi Tostada
Pangea
pork chicharrón, avocado, smoked mayonnaise, sea urchin

Miso-Glazed Sweet Potato & Escamoles
Pangea
white pipián, güero chile emulsion

Red Snapper
Mayahuel
shiso & lemongrass mole verde, roasted cauliflower, fennel

Smoked Beef Short Rib
Pangea
pumpkin and black truffle tamal, charred adobo, quesillo cream

Cacao and Chocolate
Mayahuel
toasted cacao, dark chocolate buñuelo, milk chocolate & lime gelato

Petit Fours and Coffee
Mayahuel
assorted mignardises, pour-over coffee or tea

Spaces are limited, and reservations are required. Reserve your seat now to be part of the first Mesa of the series and celebrate Mexican culinary artistry at its finest.

*Price is exclusive of tax and 20% gratuity. Cancellations made within 48 hours incur no charge; cancellations within 24 hours are subject to a $40 per person fee. Payment due at time of booking. 

Chef Guillermo González Beristáin

Originally from Ensenada, Baja California, Chef Guillermo González Beristáin trained at The Culinary Institute of America and in Michelin-starred kitchens across Europe and the U.S. In 1998, he launched Pangea in Monterrey, earning two Michelin stars and transforming the city's dining scene. He also leads Grupo Pangea, which includes Bistro Bardot, Café Laurel, and more, and has launched his winemaking project Mariatinto. Recognized with awards like Latin America's 50 Best Chefs' Choice and GQ's Chef of the Year, Chef Guillermo is celebrated for his bold, innovative approach to contemporary Mexican cuisine.

Chef Eduardo Morali

Chef Eduardo Morali graduated with high honors from the Culinary Institute of America and trained in New York City under Daniel Boulud and Floyd Cardoz. He returned to Mexico to lead top kitchens before joining Grupo Pangea in 2017 alongside Chef Guillermo González Beristáin. Since then, he has helped shape Pangea's culinary vision and launched Bistro Bardot, Libertad, and Café Laurel, with Pangea earning two Michelin stars (2024–2025). Chef Morali is celebrated for his innovative approach to contemporary Mexican cuisine and his impact on Monterrey's dining scene.

Pangea
Pangea is a contemporary restaurant led by Guillermo González Beristáin, Eduardo Morali, and Cristina Arechavala. The interplay of aroma, flavor, color, and texture in each dish creates an unforgettable culinary experience. Their cuisine incorporates French techniques and is distinguished by a constant pursuit of high-quality national and local ingredients.