Hacienda
SAN DIEGO, CALIFORNIA | OCTOBER 2025
The finale of our La Carte by Le Creuset series took place in the golden glow of Southern California sunshine. Chef Adrian Villarreal truly blew us away with his menu, a celebration of the complexity of Mexican flavors paired with the simple joy of seasonal, farm fresh ingredients. To begin, guests wandered through the lemon groves of the beautiful Hacienda Santa Fe to the bar for cocktails from Patrón, crafted by the Tahona bar team to tease the delicious flavors of the menu to come. While everyone arrived and enjoyed their first sips, they were treated to several interactive stations: Le Creuset’s heritage display showing off their centennial colorway, Flamme Dorée; to a custom leather-stamping station; and a make-your own salt bar outfitted with El Alto oyster shooters served in salt shot glasses.
After a warm welcome, we wandered from the hacienda’s courtyard to the table, which was snaking between the trunks of huge mature trees, their canopy the perfect scaffolding for string lights to criss-cross above. Delicious smoke wafted off Big Green Egg grills as Chef Adrian prepared the meal, each course served in flaming orange or Sea Salt Le Creuset and paired with Pali Wines. By the time the sky darkened and dessert was served, the table was ringing with cheers and applause for an evening well-spent, the talented chef who brought everyone together for an unforgettable meal, and the artistry of the functional vessels in which it was served.
WELCOME
We started the night on the front lawn of the Hacienda sipping Patrón welcome cocktails and El Alto with fresh dressed Kumiai oyster shooters.
Gentle music from a three piece band braided with the sound of a burbling fountain as guests made their own custom salt mixes while sipping and snacking on their first bites from the Tahona team.
A MENU BY ADRIAN VILLARREAL
Chef Adrian Villarreal from Tahona San Diego and his talented, joyful team showed up (in style with matching red bandanas) with a beautiful, varied pantry of ingredients from small farms and fishermen in Southern California and Mexico. The menu highlighted Chef Adrian’s Mexican heritage and the sweet, bright, succulent flavors of harvest season on the Pacific Coast.
MENU
WELCOME
Kumiai Oyster champagne infused tapioca pearls, raspberry mignonette and raspberry foam
Beef Wagyu Tartare Tostada heirloom red corn tostada, cured egg yolk emulsion, hoja santa
Tempura Squash Blossom blue corn masa tempura, ricotta, epazote, hoja santa chimichurri, burnt eggplant aioli
Cocktails
Smoked Sea Salt Margarita Patrón Silver, lime, pineapple, agave, smoked salt, smoked paprika
Boxcart Patrón Reposado, orange liquor, lemon
San Diego Citrus Spritz lemon, lime, orange, grapefruit, agave, soda
WELCOME
Sourdough Loaf, aged mole negro, mole encacahuatado, ayocote bean hummus
Fire Blistered Shishito Peppers yuzu dressing, crunchy corn nuts
AMUSE
Hokkaido Scallops with Guava Glaze and Baja Wild Sea Beans green apple pico, tortilla and bacon crumble, chive oil and borage
FIRST
Watermelon and Pacific Tuna Tataki charred stone fruits, pistachio macha sauce, chile morita ponzu and crunchy Furikake.
Wine: 2024 Pali Wines ‘P.C.H.’ Rosé of Pinot Noir
SECOND
Triple ‘Shroom Huitlacoche and Key Lime Risotto grilled mushrooms, fresh squash blossoms, truffled demi-glace, Idiazabal cheese
Wine: 2021 ‘Pali Vineyard’ Chardonnay
MAIN
Braised and Glazed Kurobota Pork Shank green pozole umami broth, blue corn hominy, Purslane, borage, purple radish
Wine: 2021 ‘Pali Vineyard’ Pinot Noir
DESSERT
Strawberry Lavender Tres Leches Cake nixtamalized strawberries, mascarpone, lavender cream, salted chocolate
Wine: Pali ‘Pét Orange’ Sparkling Wine
WINE PAIRINGS
Pali Wines offered quintessential California pairings with each course. Their Central Coast wines with a playful, unpretentious energy were the perfect compliment to the playful, personal California cuisine from Chef Adrian.
SECRET LOCATION: HACIENDA SANTA FE
Hacienda Santa Fe was a gorgeous setting for a quintessential California Supper. The mission-style architecture and towering trees offered an unforgettable backdrop for our gathering, with peach and orange tones perfectly on theme for our celebration of Le Creuset’s centennial colorway, Flamme Dorée.
