PORTFOLIO

"You learn a lot about someone when you share a meal together."

- Anthony Bourdain

Sharing our traditions, our flavors, and our memories is what we love doing the most, so because of this, we love teaming up with other amazing restaurants, bars, venues, museums, and brands to create amazing experiences for our guests.

Here are some of our favorite projects where we’ve worked together with amazing people to create heartwarming and unforgettable experiences.

dioR

2024 cRUISE COLLECTION

DIOR CAFE

SINGAPORE - OCTOBER 2023

Mexican tradition on the Runway

For Dior’s 2024 Cruise Collection, Maria Grazia Chiuri drew inspiration from Mexico, crafting an ethereal collection inspired by Frida Kahlo’s aesthetic.

Sebastian, tasked with creating the Dior Cafe menu and canapes for the VIP launch, blended tradition with elevation. Traditional recipes, like Frida’s beloved green mole, or Michoacan’s legendary carnitas, became bite-sized wonders—canapes, tarts, mini tacos, and spicy chocolate ganache.

This project, one we hold very close to our hearts, places Mexican cuisine on the high fashion stage, making it one of our cherished endeavors.

  • Dior Cafe - Food & Drinks Menu

  • Dior Cafe - Antojitos Menu

  • Red wine braised Mexican chorizo & tomato tart

  • Carnitas taco served with black garlic & pickled jalapeños

  • Huitlacoche, corn & zucchini taco

  • Mexican Rice Puddin Brulé

  • Sebastian at the Dior Cruise Collection 2024 SIngapore Launch Party

  • Launch Party Canapés

tequila & Mezcal

Week

SINGAPORE - SEPTEMBER 2023

Celebrating our producers

From September 1st to 9th, the Singapore-Mexico Chamber of Commerce organized, in partnership with more than 50 venues, a celebration of two of Mexico’s most well know exports: tequila and mezcal.

During the run of this event, COACOA participated in three separate initiatives which celebrated from three very different angles, the diversity and richness not only of agave spirits, but also of Mexican cuisine.

Mexican COASTAL CUISINE

SUPER LOCO GROUP

LUCHA LOCO - SINGAPORE

JUNE 2023

CRAFTING A NEW IDENTITY

After 11 years, the owners of Lucha Loco and founders of the well-known Super Loco Group felt it was time for the place to get not only a makeover but for its menu and its identity to be re-examined and brought closer to its original roots.

Taking the founder’s love for surfing, and especially for Mexican beaches, Sebastian created a brand new menu where all the dishes would come from the coastal cuisine of Mexico (think Oaxaca, Yucatán, Veracruz, Guerrero, etc.) and where mezcal would fit right in, to make Lucha Loco the first mezcalería in Singapore that is true to its roots.

  • Crab tostadas with avocado and jalapeño, lime, mint & cilantro mayo

  • Chorizo & confit potatoes burrito with charred salsa verde

  • Plantain & cheese molotes in tomato & chipotle sauce

  • Hibiscus & jackfruit quesadilla with pepita & habanero salsa

  • Orange & Mezcal Sorbet

DAY OF THE DEAD

MAGIC MIGRATIONS

NATIONAL MUSEUM OF SINGAPORE NOVEMBER 2022


Every November's second day, a global celebration ignites—Día de Muertos. In Singapore, Lidia Riveros orchestrates a heartfelt ofrenda at iconic venues. In 2022, Sebastian, in a creative dance with Lidia and the Embassy of Mexico, led visitors on guided tours during the mega ofrenda exhibition. He passionately unveiled insights into the role of food in this tradition, highlighting seasonal marvels across Mexico. Outside, at Food for Thought, Sebastian introduced a soulful tribute: a roasted blue corn flour ice cream with candied pumpkin puree, using his grandmother's Jalisco recipe for this last element. This immersive guide led by Sebastian invited visitors into the vibrant tapestry of Mexican culture and gastronomy.

tASTING TRADITION dURING

dIA DE mUERTOS

Hanging Gardens

Mexican Roots

GARDENS BY THE BAY SINGAPORE -AUGUST 2022

DELICIOUS ARCHEOLOGY AT THE FLOWER DOMe

During this exhibition that welcomed more than 230k visitors from around the world, our Executive Chef, by invitation of the Mexican Embassy of Singapore, and Lidia Riveros, the event curator, delivered two culinary demonstrations:

From Mexico with Love - Native Mexican Ingredients

&

Mountaintop Delights - Mexico’s Sorbet & Ice Cream Traditions