El Molino del Sureste, the acclaimed farm-to-table regional Mexican restaurant, will host a dinner series exploring Mexico’s ancestral method of regenerative farming centered around corn, beans and squash.

Held on Aug. 20 (corn), Aug. 27 (beans) and Sept. 3 (squash), the dinners will treat guests to a five-course menu of Mexican dishes that spotlight the night’s featured crop. Executive chef Alex Henry will use house-butchered meat and locally sourced produce as well as freshly milled masa and housemade tortillas, for which El Molino is famous.

Every meal will begin with an introduction by guest speaker Dr. Ignacio Sánchez Prado, Washington University Professor of Spanish, Latin American Studies and Film & Media Studies, whose many scholarly pursuits include the field of gastronomy. The Mexico City native is also in the process of publishing a new book, Taco, which takes a deep dive into the history and socio-cultural significance of the most iconic Mexican foods.