A fresh blend of snook, octopus and shrimp cooked in lemon and orange, seasoned with squid ink, sesame seed, vanilla, basil, chile de arbol, olives and capers. Served with tostadas.
A snack filled with the freshness of tomato varieties, cucumber and celery and cilantro sprouts, with the emerging flavors of lemon, clam, green chili and cilantro. Served with corn tostadas.
An appetizer with coastal flavor. This corn tostada is covered in a mix of clam, algae, radish, lemon and cilantro, complemented with habanero mayonnaise and burnt onion.
The flavors of the southeast are combined in a corn tostada, served with tuna marinated in achiote in the Yucatan way, with habanero chili, white onion, cilantro, avocado and red cabbage.
Japanese techniques play with flavors of Southeast Mexico. This classic sauté is decorated with "recado negro" paste with a spice, roasted chili powder and guero chili mayonnaise base.
The tomatillo salsa is the perfect conduit for delicate oysters, beef croquettes and mashed potatoes. A euphoric fusion of orange, ginger, citronella, chile de arbol and serrano chili delights your palette.
Octopus cooked in the traditional way, accompanied by fried sausage, warm pickled potatoes and succulent salicornia.