PASSED
Mini Shrimp Tostadas with Aguachile
Beef Tinga Sopes
Wild Mushroom Flautas with Avocado Salsa Verde
DINNER
Spinach and Jicama Salad
Hibiscus vinaigrette and grilled homemade queso fresco
Cream of Sweet Corn
Huitlacoche sauté, crispy tortilla julienne
Roasted Snapper Fillet
Pumpkin seed pipian, nopal salad
Seared Pork Tenderloin
Chicharron crust, pasilla mole and cilantro rice
Capirotada, Mexican Bread Pudding
Fresh mango and queso cotija
About Abraham Salum
Abraham Salum was born and raised in Mexico City and graduated from the New England Culinary Institute in Montpelier, Vermont. He expanded his kitchen skills in France, Belgium, Mexico, and the United States.
Abraham realized his dream by opening Salum in 2005, which has since become one of the city’s most praised restaurants. Salum is also a sought-after catering resource for private parties in the Dallas area, and it’s a popular choice for celebrations and functions, including parties for the Dallas Opera.
Abraham opened his new restaurant, Komali, in February 2011, next door to the one that bears his name. At Komali he distinguishes authentic Mexican flavors and preparations from popular Tex-Mex cuisine and aims to expand appreciation for Mexican gastronomical culture. Think delicate tomatillo sauces, unique moles, handmade tortillas, homemade queso fresco, and herbs and spices combined with dried chiles to complement a variety of meats and fresh seafood.
Abraham was invited to be a celebrity chef at Super Bowl XLV at Cowboys Stadium and the Beaver Creek Wine and Spirits Festival in August 2011. Dedicated to charity and community, he is actively involved in events benefitting March of Dimes, American Heart Association, AIDS Resources Center, Dallas Opera, and, now, Café Momentum.
