Chef Sergio Camacho
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.
Fruit of the climbing orchid native to Mexico, with large yellow flowers. It is a green pod that is cooked, dried and placed to sweat until it turns brown. In Nahuatl its name is tlilxochitl, black flower. In Pre-Hispanic times it was mixed with cacao in the elaboration of chocolate. The main producing state is Veracruz, particularly Papantla, due to its ideal climate.Papantla is also home to the "Voladores de Papantla" who perform a dance to "son" with flute and drum. In order to perform this Totonaca ritual dedicated to fertility, the dancers tie their feet with ropes, launch themselves from the top of a post and circle it upside down until they complete a total of 52 circuits, which mark the centuries in Middle America.
Crispy corn tortillas, fried or baked. They may be eaten alone or topped with other ingredients, as an appetizer. Generally, they are prepared with beans, a stew containing some type of beef, lettuce, cheese, avocado, cream and spicy salsa. They are also a classic companion to "pozole", a reviving consommé. Tostadas are very common in the states of central and southern Mexico. In the Huasteca region, which encompasses the states of Hidalgo, Queretaro, San Luis Potosi, Puebla, Veracruz and Tamaulipas, they are known as "tochon". The "huapango" or "son huasteco" is a sample of the popular cultural; a hybrid genre of music and dance that incorporates five string guitar, violin, song and "zapateado", and is enjoyed in festivals as well as family or community celebrations.