Ceiba, the rooftop Mexican restaurant at Conrad Orlando at Evermore, will host an exclusive chef collaboration dinner on September 16 to mark Mexico's Independence Day and Hispanic Heritage Month. The five-course event brings together Chef Wendy Lopez of Orlando's Reyes Mezcaleria—a 2026 James Beard Award nominee for Best Chef: South—with Ceiba Chef de Cuisine David Montelongo Merlo and Conrad Orlando Director of Culinary Stephen Ullrich. The dinner represents Ceiba's first collaboration of this format, following a successful bar takeover series.
The Menu The progression opens with Chef Lopez's Trio of Botanas, including a Carne Apache Tostada of prime filet mignon tartare, followed by Chef Montelongo's Taco Yucateco with braised short rib and habanero. Chef Lopez's Lamb Birria course comes next, paired with birria consommé, ahead of the standout finale: Chef Montelongo's Nogada de Pato, a seared duck breast in walnut nogada and pomegranate—a dish whose green, white, and red presentation echoes the Mexican flag. A dessert course closes the evening. Beverage pairings from Ceiba's Wine Spectator Award of Excellence wine list will be curated by General Manager Rob Colomb.
Chef Perspectives "Whenever chefs come together, there's an opportunity to learn from one another and create something guests couldn't experience any other way," said Chef Montelongo Merlo. "I'm excited to cook alongside Chef Lopez and share a menu that celebrates the richness and diversity of Mexican cuisine." Chef Lopez added: "David and I really wanted to honor where we come from: him from Jalisco and me from Michoacan. This menu is our way of showcasing the depth and vibrancy of Mexican food. The birria especially reminds me of my time in Jalisco watching charreria. The richness and nuances of the consomé and how it balances with the lamb. I'm just really excited to share these flavors."
Pricing and Reservations The dinner is priced at $80 per person, or $110 with wine pairings.
Service begins at 6:45 p.m. Reservations can be made through OpenTable or CeibaOrlando.com. Both Ceiba and Reyes Mezcaleria have built reputations for exploring Mexico's regional cuisines through contemporary interpretations while developing destination-focused tequila and mezcal programs. The collaboration underscores a growing trend of hotel restaurants pairing with acclaimed independent operators to deepen their culinary credibility during key cultural moments.
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Written by FBM Publications Editors
