Bowl of ‘Zole™ Brooklyn returns to Industry City on Thursday, October 22, bringing together more than 20 chefs and restaurants with over 300 vibrant agave spirits like mezcal and tequila for an all-inclusive evening celebrating classic Mexican cuisine and cultura líquida.
Presented by Mexican spirits expert Arik Torren of Lot001 Brands, La Lonchería chef and Made in Mexico author Danny Mena, and Food Karma Projects founder Jimmy Carbone, the touring festival brings an industry-style tasting event directly to the public. All food and spirits tastings are included with admission so guests can explore mezcal, tequila, raicilla, lechuguilla, sotol, and more alongside each dish, building their own pairings while meeting the chefs and producers behind each bowl and bottle.
CLASSIC MEXICAN CUISINE IN THE SPOTLIGHT
Bowl of ‘Zole Brooklyn shines the light on pozole, a traditional Mexican dish whose history goes back centuries. Pozole takes countless forms, shaped by region, tradition, and personal interpretation. The festival brings together chefs from Michelin-starred restaurants, lauded New York kitchens, and rising-star talent to serve up their own versions honoring those influences alongside a wider selection of classic Mexican cuisine.
The 2026 lineup will be announced in the coming weeks. Previous Bowl of ‘Zole Brooklyn chefs and restaurants have included Cosme Aguilar of Casa Enrique, Maria Barriga of Oxomoco, Fany Gerson of La Newyorkina and Mijo, Yara Herrera of Hellbender, Zack Wangeman of Sobre Masa, and guest chefs like Johnny Curiel of Alma Fonda Fina and Mezcaleria Alma.
THE SPIRITS PROGRAM
Curated by Torren, the 2026 spirits program will offer more than 300 top-shelf expressions of agave and regional Mexican spirits, including mezcal, tequila, raicilla, lechuguilla, and sotol, from artisan producers and specialty distributors. Past Bowl of ‘Zole spirits brands have included Mezcal Vago, Tequila Ocho, Don Fulano, Tequila Fortaleza, Sotol Parejo, Cardenxe Sotol, Mezcal de Leyendas, and Los Siete Misterios. The complete 2026 spirits lineup will be announced in the coming weeks.
CITY HARVEST PARTNERSHIP
As part of a partnership with City Harvest, all participating Bowl of ‘Zole chefs and restaurants will prepare additional pozole for donation. City Harvest exists to end hunger in communities throughout New York City through food rescue and distribution, education, and other practical, innovative solutions. This year, City Harvest will rescue 81 million pounds of high-quality food that would otherwise go to waste and deliver it free of charge to hundreds of food pantries and soup kitchens across the five boroughs, helping to provide food for New Yorkers experiencing food insecurity.
EVENT DETAILS & TICKET OPTIONS
Bowl of 'Zole - Brooklyn Tickets
Thursday, October 22, 2026, 5:00 PM – 9:00 PM
Industry City 5 2 A Venue, 33 35th Street, Brooklyn, NY 11232
5:00 PM Entry – VIP Ticket: $75 + processing fee
Early admission at 5:00 PM for an extra hour of pozole and spirits tastings, Bowl of ‘Zole Swag Bag, meet and mingle with chefs and beverage producers, all-access food and spirits tastings for the whole evening
6:00 PM Entry – General Admission Ticket: $65 + processing fee
6:00 PM admission, all-access food and spirits tastings all evening
6:00 PM Entry – General Admission Kickoff Pricing: $55 + processing fee
General Admission ticket at a special price available for a limited time, 6:00 PM admission, all-access food and spirits tastings all evening
Media credentials and interviews with the festival founders are available upon request. High-resolution images and additional press materials are also available in the media gallery.
ABOUT FOOD KARMA PROJECTS: Food Karma Projects events are grassroots-style celebrations that bring together award-winning and rising-star chefs, restaurants, artisan producers, and distributors. Founded by Jimmy Carbone, Jimmy made his mark with Jimmy’s No. 43, an iconic bar in New York City’s East Village known for its approach to craft beer and local food. He expanded his dedication to regional food communities with the founding of Food Karma Projects, and under his direction, Food Karma Projects gatherings are recognized for their collaborative success stories.
Food Karma Projects’ diverse portfolio ranges from long-standing events to fresh new soirees, including Brisket King® NYC, Rib King NYC™, Pig Island NYC™, Bowl of ‘Zole™, and CiderFeast™. Each festival offers immersive experiences that attract food enthusiasts and industry professionals alike. For more information, visit foodkarmaprojects.com and follow along on Instagram and Facebook.
ABOUT DANNY MENA: Danny Mena is one of New York City’s top Mexican chefs, acclaimed for the traditional Mexican food he served at his restaurant Hecho en Dumbo for over 10 years and now at La Lonchería and Conejo in Richmond, VA. After forgoing an engineering career for culinary school and stints at restaurants Blue Hill and The Modern, Mena started Hecho en Dumbo in 2007. He and his team quickly outgrew that space and opened their Manhattan location in 2010.
In 2018, he opened La Lonchería, a rustic Mexican-style luncheonette offering a modern take on traditional dishes. Another Mexican tradition close to Mena’s heart is mezcal. In 2022, he partnered with local restaurateurs in Richmond, VA, to open a new concept called Conejo. Named after a varietal heirloom corn, they opened the pre-eminent Mexican restaurant in the region, focusing on the base of Mexico’s cuisine; the corn, the bean, and the chile. He partnered in two mezcal distilleries, Mezcal de Leyendas and Pelotón de la Muerte, whose mezcals are considered among the very best available in both the U.S. and Mexico and beyond, showcasing mezcal from all over the country. As a trained chef, now working his way to become a sommelier, his knowledge from production to final distillation is unparalleled.
In September 2019, he launched his debut cookbook, Made in Mexico. Inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine.
ABOUT ARIK TORREN: Arik Torren has 35 years of industry experience, with the last 14 years as an importer and brand developer. He was one of the pioneers of mezcal in the U.S. and a visionary of Mexican spirits beyond mezcal, including Raicilla, Tutsi, Cucharilla, Palmilla, and Lechuguilla. In 2020, he co-founded Bowl of ‘Zole™, creating an environment where traditional and authentic spirits from Mexico connect with industry and consumers alongside pozole made by some of the most exciting chefs. In 2023, Arik launched Lot001 Brands, importing amazing spirits from Mexico.