MON + TUES 10am-7pm
WED + THURS 10am-8pm
“The concept is southeastern Mexican cuisine, like Yucatan, but using ingredients available in St. Louis, with a few exceptions,” Chef Alex Henry explained, adding that the menu would be seasonally based and would rotate frequently. Indeed, at Sureste local ingredients are key: Whole pigs come from Rensing Hog Farms, while tomatoes are sources from Tony’s Family Farms. Fresh corn is ground in-house for tortillas.
You’ve had Tex mex a million times. But have you had food from Yucatan?! Sur Este owner and chef, Alex Henry, brings southeastern Mexican influence to the St. Louis food scene with his first solo kitchen at the Foundry. Henry pulls inspiration for every dish from his time growing up in Yucatan. “It’s all stuff I grew up eating in Yucatan- food my Abuelita would cook or, after we moved to the United States or visited, stuff my mom would cook.”Sureste gives St. Louisans the chance to try customer favorites like cochinita pibil (citrus roasted pork) tacos and tamales or to explore their adventurous side with seafood dishes like octopus and ceviche!Every dish at Sureste is prepared fully in-house to offer authentic flavors and textures and uses all locally sourced ingredients from St. Louis area farms (excepting avocados, seafood, and citrus of course. “A lot of the chefs I worked for really instilled the farm-to-table focus in me. So for me it’s really important to source as much [food] locally as possible and support local farms. And the product always ends up being better also.”“I want anyone who comes to feel like they could have just as easily eaten that in southeastern Mexico- very authentic flavors and textures that you’re not going to get with pre-prepared product.”Looking to explore the flavors of Yucatan? Stop by Sur Este at the Food Hall Sunday and Monday from 11am-7pm, Wednesday and Thursday from 11am-8pm, or Friday and Saturday from 11am-9pm.