Mezcal Masterclass - Fermentation
6:00 PM18:00

Mezcal Masterclass - Fermentation

Tickets Available

Mezcal starts out life like no other spirit on earth - as a funky sour beer. The agave provides the start point, but a huge amount of flavor is created during mezcal's wild fermentation. Join us in learning a bit more about the mysterious world of the fermenter as we talk about how fermentation length and style plays into the creation of quality agave spirits.

Join Quiote and Todos Santos's beverage director and agave expert Jay Schroeder monthly mezcal class and tasting.

The class will be held in Todos Santos, Quiote's subterranean mezcaleria, from 6 p.m. to 7 p.m. and will include four pours of different mezcales during the hour chosen specifically to highlight different aspects of mezcal, particularly fermentation methods.

The intimate class will be limited to 20 people.

Beginners welcome!

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Caldo de Piedra Pop-Up at Quiote
6:30 PM18:30

Caldo de Piedra Pop-Up at Quiote

We are thrilled to host our friends from Oaxaca-based restaurant Caldo de Piedra for a special dinner celebrating a pre-Hispanic delicacy, Caldo de Piedra (hot stone soup.)

Tickets available here

We will be hosting two seatings on April 10, the first at 6:30 p.m. and the second at 8:30 p.m.

Join Caldo de Piedra and Quiote on April 10 for a three-course dinner focused around the customary stone soup that has been a cultural tradition for more than 2,000 years.

Members of the Gachupín family, who opened their restaurant Caldo de Piedra in Oaxaca in 1996, will be cooking alongside the Quiote team and meeting with guests to discuss the history of the dish.

Caldo de Piedra is a traditional freshwater seafood soup from San Felipe Usila including red snapper, shrimp, cilantro, chiles, tomatoes and epazote. The soup is cooked using white hot river stones.

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Quiote Meets Blackbird: A Pop-Up Dinner Collaboration
4:00 PM16:00

Quiote Meets Blackbird: A Pop-Up Dinner Collaboration

If you've ever wondered what modern Mexican cuisine and Midwestern fine dining have in common, look no further. On Tuesday, April 17, the Blackbird crew is inviting Logan Square's Quiote to Randolph St. for a one-night dinner collaboration that explores the authenticity and soul of both restaurants.

Tickets Available Here

Guests will enjoy a nine-course tasting menu from Blackbird's Ryan Pfeiffer and Quiote's Dan Salls and Ross Henke, followed by desserts from Blackbird Pastry Chef Nicole Guini and former Blackbird Pastry Chef Dana Cree, who will open her debut ice cream shop, Pretty Cool Ice Cream, in Logan Square this summer.

Throughout the meal, Quiote Beverage Director Jay Schroeder will be serving rarely seen Mexican wines, mezcal and an exclusive “From Todos With Love” cocktail made with mezcal, honey crisp apple, rye whiskey, dry vermouth, Amargo de Chile, guajillo chile and fresh thyme. Here's a look at the menu:


- menu -


- carrot steamed in coffee masa and grilled -

- rock shrimp agua chile infladita with walnut cheese -

Beverage pairing: ‘From Todos With Love’ Cocktail


- terrine of potatoes with Oaxaca-inspired nuoc cham -

- octopus with cauliflower, almond and shaved brussels -

Pairing: 2015 Cava Maciel Venus Rosé Valle de Guadalupe, Mexico


- suckling pig pave with warm spices and pickled alliums -

- wagyu beef misoyaki taco with combo mole -

Pairing: 2016 Bici Listan Tecate, Baja California, Mexico


- elotes-inspired cheese course -

- paleta created by Pastry Chef Dana Cree (Pretty Cool Ice Cream; Blackbird alum) -

- chocolate created by Pastry Chef Nicole Guini (Blackbird) -

Pairing: Siete Misterios Tobala Sola de Vega Mezcal, Oaxaca, Mexico


Held in Blackbird’s private dining space, this dinner is $125 per person (inclusive of tax and gratuity) with an optional beverage pairing for an additional $35. Seating is limited.

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