Corn dough filled and steamed. On the inside, ricotta cheese, leafy greens, corn kernels, mushrooms, poblano chili and macadamia nuts. Served with sour cream.
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.
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.
This dish is unsurpassed - tortilla filled with beef tongue, pinto beans and green tomato salsa with morita chili, steamed and topped off with fresh cilantro and onion.
An epitome of freshness - a mix of watermelon, shrimp cooked in lemon juice, red wine vinegar and crushed peanut. Seasoned with costeno and chilhuacle chilies, cilantro and calendula flower.
A variation on the classic Mexican appetizer - corn tostadas covered with a combination of duck "carnitas" and fresh vegetables, topped off with cream, cheese, avocado and pork rind.
Delicious plantain cakes filled with mozzarella cheese and tomato and chipotle salsa, crowned with sour cream and cilantro.
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.
Corn tortillas with burrata cheese and soft poblano chili strips.