Mexican cold cream

with clamato emulsion, chillies, ajoblanco and roasted vegetables.

Mexican Molote

Yellow corn empanada, braised beef, with recado negro, red mole, cotija cheese and crunchy pork rind

Mushrooms, scamorza cheese, mozzarella de bufala, guanciale and tartufata sauce.

Mexican Wild Sea Bass ceviche with serrano chili sauce and crunchy white corn.

Slow cooked for 12 hours, pappardelle, citrus butter and marsala wine sauce.

avocado, onion ring and chipotle mahonaise.

Pineapple, guava, alfalfa, lime, celery, and agave syrup.

301 Kcal

slow roasted, finshed with a honey, chiplote glaze and creamy sweet potato puree and pickled vegetable salad.