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$75  + Tip/Tax
Tue, 9/1
5:15 PM & 7:45 PM
NE MPLS

Mestiizo

Day 1: 5-Course Mexican Meets Japanese Tasting Series

Opened in December of 2025 in Northeast Minneapolis, this inventive eatery that melds Latin and Asian flavor for a unique dining experience has appeared on Artful Living’s List of “Best New Twin Cities Restaurants” and Mpls/St. Paul Magazine’s List of “New Twin Cities Restaurant Openings to Know.” The brainchild of longtime Twin Cities bartender Danny Guerrero, who hails from Guadalajara, Mestiizo is delighting diners with dishes like elote made with shishito peppers and finished with fresh crema, a braised short rib in a teriyaki demi sauce, pork belly tacos finished with salsa verde, seared scallops with mango-miso habanero puree and Thai basil, and shrimp tempura tacos. If you love Latin and Asian cuisines—and who doesn’t?—then you will certainly want to add this event to your calendar. We look forward to seeing you there!

About the Hosts:

Marco Luna

Executive Chef

Born and raised in Mexico City, Chef Marco Luna is the Executive Chef of Mestiizo, bringing 18 years of culinary experience to the role. Previously he helped run several restaurants inside the Twins Stadium as a Sous Chef for the DNC, and served as part of the catering department for corporate events in the same building.

Brandon Sheridan

Lead Sushi Chef

Born in Texas and raised in Iowa, Chef Brandon Sheridan has spent most of his life in Minnesota, and has worked in iconic places such as Kado No Miise, Billy sushi, Fuji-ya, and others. His passion for sushi is reflected at Mestiizo where he has created a unique menu that harmonically interacts with Mexican/Latino flavors.

Jaida Puentes

Sous Chef

Born and raised in Minnesota, and a first generation American coming from a Colombian/Mexican background. Chef Jaida Puentes is an upcoming chef in the Twin Cities with 5 years in a professional kitchen. She has worked multiple cooking jobs in the MSP area, starting with Blue Plate, and began her sous chef career at only 19 years old.

The Lineup

All courses will be individually plated. This menu will be Gluten, Shellfish, Peanut, Soy & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Watermelon Salad

    asian pear, baby arugula, watercress, spicy toasted pepita, sesame, blue cheese, tepache vinaigrette

  2. Cochinita Volcano Taco

    slow-cooked pork shoulder, mozzarella, chipotle yuzu salsa, cilantro, shiso, pickled onion

  3. Salmon Handroll

    salsa macha, avocado mousse, sweet corn, jalapeño, guajillo aioli

  4. Mole Verde Short Rib

    slow-braised beef short rib, mole verde sauce, potato, citrus microgreens, carrot, radish, thai basil

  5. Matcha Concha Rellena

    ube, coconut stracciatella gelato

Mestiizo

337 13th Ave NE

Minneapolis, MN 55413

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Mestiizo will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Pork in Course 2, Salmon and Fish Sauce (Fish Ingredients Only) in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork in Course 2 and Beef in Course 4. Substitutions will be provided.

  • Gluten: This menu is gluten-free.

  • Dairy:
    • Cheese: Cow's Milk Cheese is in Course 1, Course 2. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Salmon and Fish Sauce (Fish Ingredients Only) in Course 3. Substitutions will be provided.

  • Eggs:
    • Cooked eggs: Cooked eggs are in Course 5. Substitutions will not be provided
    • Raw eggs: Raw eggs are in Course 3. Substitutions will be provided

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Coconut in Course 5. Substitutions will be provided.

  • Alliums: There is Garlic (Raw) and Shallot (Raw) in Course 1, Garlic (Raw), Onion (Cooked) and Red Onion (Raw) in Course 2, Garlic (Raw) and Scallion (Raw) in Course 3 and Onion (Cooked) and Garlic (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is not wheelchair accessible. If applicable, or if you have other needs, Contact Us with your needs to ensure whether proper accommodations are possible.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.