Piñatta

Today is the LAST DAY to buy tickets to our Supper Club! We are officially closing the tickets sales TOMORROW so make sure to grab your ticket TODAY!

Pictured here is Chef ._guerrero11212 It's his Birthday on Tuesday so come Celebrate 🎉 Full Drink Pairings by Hosted by and

Link in Bio

We just updated our Website!!! You can find all our events including our Supper Club/ Tasting menu which is in ONE WEEK 🫨

You can now find all the info on our Products and what makes them so unique. Check it out now! Link in bio.

ONE WEEK UNTIL OUR SUPPER CLUB! We still have a BUNCH of tickets available y'all. We got chef Emilio here for the algo packing up some Ramp Kimchi. You guys don't wanna miss this special event so grab your ticket now!

We are ready for Farmer's Market season! We start and in June but you can still DM us for a local drop off!

We have so many unique products including Spring Onion Blossom Vinegar and our brand new Chile Oil made from our Salsa Macha so it has a ton of flavor.

You can't miss with this lineup.

Our tasting menu is back for May. This is actually on Chef ._guerrero11212 birthday! Make sure to come celebrate with us on May 19 with full drink pairings by courtesy of You don't wanna miss this!

Ticket link in bio and menu is posted on our instagram.

We still have plenty of tickets available for our Tasting Menu THIS TUESDAY! We figured we would stop being mysterious and just post the menu.

Get Your Tickets Now!

https://www.exploretock.com/pearl-club/event/603364/pinatta-tasting-menu-fermentation-and-maize

Foraging time is our favorite time. Make sure to check out our Tasting Menu April 14th at Tickets still available!

Link in Bio and Below

https://www.exploretock.com/pearl-club/event/603364/fermentation-preservation

Here are some teaser pics of us testing our FIRST SUPPER CLUB!!! (Link in Bio)

We are so excited to announce that Tickets are now available for our Supper Club/ Tasting Menu at April 14th. We have 20 total seats, so space is limited.

Since this is our first go, we are unable to accommodate allergies or dietary restrictions.

However, we will be working on Vegan and Veg options for the Dinners moving forward.

We worked really hard on this (tested for over 1 year) and have created some really fun dishes based on the Native Practice of using Nixtamalized Corn and the Ancient practice of Fermenting with Koji.

Please join us this April, but we will definitely be doing more of these. More info to come...

We are so excited to be part of the this Sunday! Join us at Not Not with a whole bunch of awesome vendors, you won't want to miss this one...

We are going to be at Elston today 4-7pm! Come by and try some of our sauce and get some items for home!