Patrick Mulvaney’s menu for Mexico’s President Enrique Pena Nieto

Sacramento’s abuzz today with a visit from Mexican President Enrique Pena Nieto. But in between an address to a joint session of the Legislature and other matters of diplomacy, Pena Nieto and fellow politicians will need to eat.

The task of feeding Pena Nieto and other dignitaries, including Gov. Jerry Brown, was bestowed upon Patrick Mulvaney of Mulvaney’s B&L. Mulvaney and his crew are cooking lunch at the Stanford Mansion today, a feast for 300 guests which will highlight the Sacramento area’s seasonal ingredients.

The luncheon will also feature an array of local beverages, including Track 7 Brewing Co.’s IPA and Monkey Knife Fight from Rubicon and, to perk everyone up, Sacramento roasted coffee from Old Soul.

“It’s a bright, simple lunch plate,” said Mulvaney. “We veered toward the idea of: ‘What do we have that’s growing, that’s new and happening right now?’ ”

Along with a bevy of appetizers from “the bounty of the Sacramento Valley,” Mulvaney will offer guests his signature “assfire” hot sauce, which utilizes Hatch chilies that were roasted over the weekend. Mulvaney calls the scorcher of a sauce “the most Sacramento of condiments.”

“I know the governor likes spicy food,” said Mulvaney. “I know he’s down.”

Here’s the full menu being served to Pena Nieto and guests:


Hand-pulled mozzarella and Ray Yeung’s heirloom tomatoes

Watanabe basil with Yocha Dehe olive oil


Smokey California chicken breast

Full belly squashes with Del Rio chili

Montna Family rice


Twin Peaks peach flan

California three nut brittle with Collins blackberries

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