Southwest Detroit Restaurant Week is back after a two year hiatus

The event will feature exclusive “heritage dishes” that will exemplify each restaurant’s unique cultural stories.

Plated vegetables, rice and mole on a restaurant table.

Plated mole from Mi Pueblo, one of Southwest Detroit Restaurant Week's participating restaurants.

Southwest Detroit Restaurant Week is a 10-day event including more than 20 restaurants with “Latin roots.” This weekend, it returns for its third year.

The event runs from Friday, September 30 through Sunday, October 9. Restaurants will offer a “heritage dish,” exclusive to this year’s event. Each of the restaurants’ recipes will exemplify a form of the authenticity of its roots; many of these dishes have never been tried by the public before.

There will also be an inaugural Food Truck Rally at Batch Brewing Company on Monday, October 3 from 4-10 p.m.

This year is special to the event’s organizers, as it’s dedicated to one of the event’s original co-founders, Monica Echeverri Casarez, who recently passed away.

Nancy López of La Palapa Del Parian, Mayte Penman of TechTown Detroit and event co-founder Juan Carlos Dueweke-Pérez of Featherstone join CultureShift to share what makes this year’s event so special.

“It’s very much grassroots. We are in this because we care. We are in this because we are part of the tapestry of what the neighborhood is.” — Juan Carlos Dueweke-Pérez, Southwest Detroit Restaurant Week co-founder.

Listen: How Southwest Detroit Restaurant Week is creating deeper cultural connections.


Photo courtesy of Featherstone.

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  • Tia Graham
    Tia Graham is a reporter and Weekend Edition Host for 101.9 WDET. She graduated from Michigan State University where she had the unique privilege of covering former President Barack Obama and his trip to Lansing in 2014.