West Nashville’s Bajo Sexto Taco Lounge (5303 Charlotte Avenue, Nashville, TN 37209) begins their Mexican Culinary Adventures dinner series tonight. Since opening almost a year ago, Bajo Sexto’s chef Kaelin Ulrich-Trilling has been wowing Nashville diners with his authentic Oaxacan cuisine. Kaelin is also coming off of a victory in the Cochon 555 whole hog cookery competition featuring some of the city’s finest chefs. At only 24 years old, Kaelin has an exciting future ahead, but also a very rich culinary past. Bajo Sexto has created this series as a way for Kaelin to tell his story and also collaborate with some of Nashville’s hottest chefs.
“Bajo Sexto presents our homage to Mexican adventures. We’re very excited to share our young chef’s creations, lessons and musings about Mexican culture, cuisine and of course booze. Throughout the year, we will feature dinner parties, cooking classes and tastings that encourage all of us to embrace our neighbors and think outside the box.
– Bajo Sexto
Mexican Culinary Adventures begins with The 404 Kitchen’s chef Matt Bolus as guest chef. Bolus’ Gulch restaurant has been one of the city’s best since opening in October of 2003. The 404 Kitchen’s modern European cuisine and bar program, featuring one of Nashville’s largest bourbon collections, are second to none. Recently, The 404 Kitchen was chosen as the Tennessee representative on Southern Living’s The Best Restaurants in Every Southern State 2017 list, just another feather in the cap of this highly acclaimed restaurant. Bolus and Ulrich-Trilling have been friends since Kaelin arrived in Nashville and have put together an impressive menu inspired by their Mexican and Southern roots:
i woke up in tijuana- sazerac rye, lemon, curacao, chartreuse, cayenne+ angostura
the last oaxacan – mezcal, tamarind, orange+ limePASSED HORS D’ OEUVRES
polpettine (meatball), creme fraiche, za’atar + sumac
fritters, duck carnitas, orange+ parsley gremolataTO BEGIN
winter vegetable salad + warm vinaigrette
ceviche / snapper, lime, basil, mint serrano, avocado+ totopos to shareto followTO FOLLOW
taco – foie gras, spiced apple+ sourdough croutons
taco – grilled octopus, mojo de ajo, wild tomatillo + pipicha salsaMAIN
charred flank steak, roasted beets, jerusalem artichokes, pepitas + cilantro lime crema
whole roasted chicken, guajillo bourbon glaze, 404 cornbread+ roasted vegetablesTO FINISH
oaxacan chocolate ice cream + churros, assorted inspired toppings– Bajo Sexto