Flavors of Jalisco by Chef Amado Lopez of Casa Amado Taqueria

Apr 8th - Apr 11th

frame
presents
Modern Mexico
Week One
Flavors of Jalisco
by
Chef Amado Lopez
with
Gorgeous Mexican Cocktails by
Mixtress Jaz’min Weaver
and 
Wine by
Sommelier Sean Crenny

Helping us channel our “party-people” energy towards spring, we’re pulling out our 1970’s vinyl
and re-welcoming Chef Amado Lopez for a second frame residency…
this-time-around celebrating The Flavors of Jalisco & The Southern Highlands regions of Mexico. 

Training under Chefs Rick Bayless, Charlie Trotter, and Chef Shawn McClain,
Chef Amado effortlessly turns out dishes of beauty with old-school flavor and new school style…for glorious effect.

Showcasing his love for hyper-seasonal ingredients, he brings us two weekends of tasting menus that hop between:
‘Red-Chile Marinated Beef with Crispy Corn Masa Cake’
‘Pesca Del Dia 
with Yellow Mole and Masa Dumplings’
‘Roasted Pork Belly with Chorizo-Tomato Sauce and Queso Fresco’
and
‘Salmon Escabeche in Warm Spices Served over Toasted Bread with Lime Aioli’

In our book, it’s Amado’s approach to unsung ingredients that makes him one of frame’s most progressive and exciting chefs to collaborate with.

Matched in authenticity and sustainable creativity is the paired cocktail menu by frame’s mixtress Jaz’min Weaver
and hand-selected wines by Sean Crenny..

Experience the inventiveness in our Sarape Draped YURT Village in Personal Pods for six…
or Socially Distanced inside@frame, Near the Open Kitchen.

Two weekends…
Dinner One with the dreamy flavors of Jalisco.
And Dinner Two, focusing on the Southern Highlands of Mexico
which includes the States of Puebla, Oaxaca, and Chiapas.

Bonus: Maracas on the tables and a vegetarian option at check out.


Modern Mexico
Week  One
Flavors of Jalisco
April 8th – 11th 

{  01  }
Chips with Guacamole & Salsas
Homemade Tortilla Chips
Mashed Avocados, Cilantro, Lime, Green Chile
Roasted Tomatillo Salsa
Chipotle-Arbol Salsa

 {  02  }
Choriqueso
Classic Melty Queso Fundido
Mexican Chorizo, Roasted Onions, Peppers, Nopales
Warm Flour Tortillas

{  03 }
Salmon Escabeche
Salmon in warm Spices, Jalapenos, Red Onions, Olive Oil
Served Over Toasted Bread with Lime Aioli

{  04  }
Birria
Red-Chile Marinated Beef, Slowly Braised, Garbanzo Beans,
Crispy Corn Masa Cake, Shaved Asparagus-Radish-Cabbage Slaw, Jus

{  05  }
Fig Pudding
Fig and Apple Pudding Cake, Salted Caramel Coconut Topping

++ Vegetarian Option available at Checkout ++
++   Chef is requesting No Dietary Changes to his Menus  ++


Option #1 (the yurts @ frame)
parties booked for 6 guests per yurt

April 8th – 11th 
Thursday, Friday, Saturday Seatings at 5:30pm & 8:30pm
Sunday Seating at 5:00pm
$62 per person + tax and service fee
Booking parties of six to dine in our frame Yurts; preserving the uniqueness of the frame experience while staying extremely conscious of the role we play in minimizing the spread of coronavirus. 

Included:
An authentic Modern Mexican Dinner Experience by Chef Amado Lopez celebrating the Flavors of Jalisco. 

Additional:
A Perfectly Paired Beverage Pairing by frame’s cocktail mixtress Jazmine Weaver and Sean Crenny.
++ a-la-carte beer, wine, and cocktails

A Polaroid Camera Package to Snap Photos During Your Modern Mexican Experience.


Option #2 (inside@frame)
socially distanced inside seating @ frame
parties of 1 to 6
$62 per person + tax and service fee


Included:
An authentic Modern Mexican Dinner Experience by Chef Amado Lopez.

Additional:
A Perfectly Paired Beverage Pairing by frame’s cocktail mixtress Jazmine Weaver and Sean Crenny.
++ a-la-carte beer, wine, and cocktails.

A Polaroid Camera Package to Snap Photos During Your Modern Mexican Experience.


Pre-Covid canceled frame tickets:
If you have a frame credit that you would like to use for this experience please email us here and we will happily honor your credit.

Covid Protocols at frame
Please know that our response plan includes every measure of the protocol on workplace infection-control practice and health and safety training for both dine-in and carry-out. Masks are required when entering our yurts, inside @ frame, and walking around the building but can be taken off once seated. booking parties of six to dine in our new frame format; preserving the uniqueness of the frame experience while staying extremely conscious of the role we play in minimizing the spread of coronavirus. 

Give the year-round gift of frame
With an ever-changing line-up of chef residencies, wine workshops, chef-taught cooking classes, food and film collaborations, book dinners, cocktail master-classes, and more, no two days at frame are ever the same.  frame gift cards are available in any denomination and make year-round gift-giving really easy! Purchase an eGift or mail a physical gift card HERE


Tickets on sale Wednesday, March 17th
Be Ready!

Please choose:
the yurts @ frame (one price for up to 6 guests)
or
the frame dining room (sold singularly for 1 to 6 guests)


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What is Frame?

Tucked quietly behind joebar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences. 

Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings,  you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails.  No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.

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Megan

“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”

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Mark Kurlyandchik, Detroit Free Press

“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”

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