The Garden Bistro at Tohono Chul will host Canto de Vino y Sabor on Thursday, October 23, from 5:30 to 8:30 p.m. The evening features a five-course dinner paired with premium Mexican wines curated by Compa Spirits.

Each pairing highlights a balance between tradition and innovation. Every plate, from savory starters to sweet finishes, showcases a thoughtful collaboration between local ingredients and Mexican winemaking artistry.

The Menu Experience

Guests can choose between the standard and vegetarian menus, each designed to showcase depth and harmony in every bite.

Regular Menu

Wood-Fired Octopus Salad

• On gem lettuce with roasted tomatoes and bell peppers, gigante beans, queso añejo, preserved lemon, smoked paprika citronette
• Paired with Cava Maciel Rosé

Top Knot Farms Local Duck Breast

• Blue corn masa cake, chipotle cherry gastrique, mizuna, Mexican sunflower petals, toasted pepitas, tossed in Mexican oregano–infused oil
• Paired with Cava Maciel Malbec

House-Cured Pork Tenderloin

• Potato terrine, Niçoise olives, pickled and fresh strawberries, Jamaica reduction, local microgreens
• Paired with Cava Maciel Via Láctea

Dark Cocoa and Oaxaca Chile–Rubbed Grass-Fed Strip Loin

• Grilled over pecan wood and served with corn and camote, cavolo nero, roasted poblanos, queso fresco, pipián verde
• Paired with Parvada Cardenal

Churromisu and Poached Pear

• Espresso-soaked churros layered with custard, cocoa, extra virgin olive oil, flaky sea salt, Terra Madi Blanc de Noirs–poached pear
• Paired with Terra Madi Blanc de Noirs

Vegetarian Menu

Gigante Bean Salad

• On Gem lettuce with roasted tomatoes and bell peppers, gigante beans, queso añejo, preserved lemon, smoked paprika citronette
• Paired with Cava Maciel Rosé

Grilled Sweet Potato

• Blue corn masa cake, chipotle cherry gastrique, mizuna, Mexican sunflower petals, toasted pepitas
• Tossed in Mexican oregano–infused oil
• Paired with Cava Maciel Malbec

Lacto-Fermented Wild Mushrooms

• Potato terrine, Niçoise olives, pickled and fresh strawberries, Jamaica reduction, local microgreens
• Paired with Cava Maciel Via Láctea

Dark Cocoa and Oaxaca Chile–Rubbed Cauliflower

• Grilled over pecan wood and served with corn and camote, cavolo nero, roasted poblanos, queso fresco, pipián verde
• Paired with Parvada Cardenal

Churromisu and Poached Pear

• Espresso-soaked churros layered with custard, cocoa, extra virgin olive oil, flaky sea salt Terra Madi Blanc de Noirs–poached pear
• Paired with Terra Madi Blanc de Noirs

A Taste of Mexico in Tucson

Compa Spirits will guide guests through wine pairings that feature Cava Maciel and Parvada selections, emphasizing the range and refinement of Mexican viticulture. Each glass complements the Garden Bistro’s wood-fired and seasonal approach.

Tohono Chul’s lush setting enhances the evening’s ambiance. Surrounded by desert flora, guests will savor both the food and the atmosphere in equal measure.

Event Details

When: 5:30–8:30 p.m., Thursday, October 23
Where: Tohono Chul Garden Bistro, 7366 N. Paseo del Norte
Tickets: $124.31 per person

Reservations are required. To secure a seat, visit Tohono Chul’s event page.

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