Authentic Mexican food could be harder to find soon, so you don’t want to miss out as the winner of “Top Chef Mexico” takes a victory lap through NYC.

Rodolfo Castellanos was born in Oaxaca, considered the culinary capital of Mexico, and runs his own Restaurant Origen there. Mix in some French techniques during time spent at Monaco’s Le Hermitage and several stints in California kitchens, and he cooked his way to the “Top Chef” title this May.

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You can try his food on Nov. 14 when he’ll be the guest chef at Toloache 50 in the Theater District. The five-course dinner, with dishes by both Rodolfo and Toloache’s chef Julian Medina, will feature marinated tripe in chintextle, a smoked chile paste made with dried shrimp that Oaxaca is known for, and grasshopper macaroons. Pairings of Mezcal Pierde Almas start off the meal and accompany several of the courses (ever seen pineapple, radish and shishito peppers in the same cocktail?)

The meal will take place next Monday from 6-8:30 p.m. and costs $125 per person not including tax and gratuity. Check out the full menu below, then make a reservation by email, or call 212-581-1818. 

Appetizers
Marinated tripe in chintextle (Castellanos)
Chilhuacle-crusted tiradito (Castellanos)
King Crab, miso-butter, American caviar, chipotle-dynamite (Medina)
Blue corn tostadita, whipped avocado, sea urchin, chile verde, fresh white truffle (Medina)

First course
Pork belly in chicatana mole (Castellanos)

Second course
Arctic Char, ayocote beans, matsutake, yuzu-kosho salsa verde (Medina)

Third course
Lengua in chilhuacle mole (Castellanos)

Fourth course
Butternut squash cheesecake
Grasshopper macaroon with prickly pear jam