Join the Todd Price Taste Club as we journey from Oaxaca to Oak Street!
At DTB, chef Carl Schaubhut dives into the slow cooked, deeply flavors food of Louisiana and comes up with his own, updated take. He sees a similarity to our state's way of cooking in the complex, rich mole sauces of the Mexico's Oaxaca region. For our next Todd Price Taste Club, Schaubhut is building a bridge between the two cuisines, with a menu that includes oysters in a green mole with jalapeo chickpea crisps, frog legs with a tamale puree and alligator "picadillo" empanadas.
STREET TACO ANTOJITO (MEMELAS)
fermented black beans, Oaxacan cheese, pickled squash
GREEN (OSTIONES con PIPIAN)
Caminada Pass Oysters
mole verde granita, pumpkin seeds, compressed collards, jalapeno chickpea crisp
Crispy Frog Legs
Tamale puree, mole Amarillo, chorizo marmalade, corn textures
Alligator Piccadillo Empanada
Boudin rojo, mole Coloradito, pickled rajas, tomato escabeche
BLACK (ARROZ CON LECHE)
Rice Pudding Calas
Horchata anglaise, mole negro, spiced coffee dust