On August 19, Nixta Taqueria and Lao’d Bar will collaborate on a two-part, six-course dinner that gives diners a chance to explore Mexican and Laotian cooking back-to-back, through bold flavors, shared traditions, and personal storytelling.
The evening will open with Chef Edgar Rico’s signature masa-driven cooking, including duck carnitas tacos and Denver steak aguachile. Chef Bob Somsith will follow with dishes inspired by the flavors of Laos, from shrimp ceviche with fried stuffed shrimp head to a fish laab tostada. And expect a delightful collaborative dessert showcasing the best of both restaurants.
“I’ve always believed food is one of the best ways to tell your story,” says Bob Somsith at Lao’d Bar. “I’m excited to share the kitchen with Edgar and explore the common threads between Lao and Mexican cuisine. Different histories, different flavors, but the same belief that food has the power to bring people together.”
Chef Rico from Nixta agrees. “Even though our cultures are oceans apart, they share so many of the same values: hospitality, honoring those who came before us, and creating flavor bombs that stop you in your tracks.”
See you at the Bang Bang.