Get to Tulum without having to fly, without having to get through the Cancun airport, having to deal with the hordes of instagrammer tourists who’ve transformed the sleepy oceanside destination. Chef Nettie Colón, Red Hen Gastrolab matches travels to Valladolid, Mérida, Campeche, and Tulum with a personal connection to the food traditions of the Camal Cocom Pat family in Sian Ka’an for our spring fever dining pleasure at a pop-up at Chef Shack. The menu, somehow only priced at $55, includes Botanas, Tulum Aguafresca Punch, Totopos y Chiltomate, and Chips & Yucatecan Roasted Salsa. ¡Sabroso! Thursday, March 21st, 6-9 PM. $55.Art Humes

Chef Shack Ranch, 3025 E Franklin Ave, MPLS; chefshackranch.com