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.
A tribute to simplicity, this soup combines beans, the aromas of yerba santa and avocado leaf and epazote. Served with mozzarella cheese, sour cream and serrano chili.
Corn dough filled and steamed. On the inside, ricotta cheese, leafy greens, corn kernels, mushrooms, poblano chili and macadamia nuts. Served with sour cream.
Panna cotta and creme brulee are both part of this tribute to hand ground chocolate. The delicate nuances are contributed by guava, vanilla and orange blossom, tequila and a touch of piquin chili.
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.
Beef fillet, "gordita" thick corn tortilla with beef cheeks in tomato sauce, red wine, chorizo sausage, serrano chili, beef cheeks and beer reduction glaze.
A pancake that presumes two native Mexican ingredients: cacao and vanilla, originating from the communities that began their cultivation.
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.
An encounter between continents, with a jabugo ham and bean base flavored with avocado leaf, epazote and a touch of chipotle. The insignia is placed by crunchy tortillas, pancetta and melted mozzarella cheese.
Duck breast in green "carretero mole" sauce made of plantain, oregano and serrano chili, with a yellow sweet potato, guava and dried plantain garnish.
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.
The charm of power lies in simplicity. Pork porchetta tacos accompanied with beans and fermented cabbage in wheat tortilla. The secret: Avocado pit powder.
The word mezcal is derived from the Nahuatl language: Mexcallí.
Metl = MagueyIxcalli = Cocido
Mezcal is obtained by means of a long and complex artisan process of baking, fermentation and distillation of the heart of the maguey cactus.
Each type of mezcal is unique, its flavor determined by the species of maguey, the tradition of the region in which it is produced and the recipe of the master mezcalero in charge.
To ensure the continuity of the mezcal tradition, it is indispensable to take care of the ecological equilibrium, promote the reproduction of wild agaves, reforest and care for the fauna that pollinate the agaves.
Solely ripe agaves are selected - each species has a distinct maturation time ranging from 8 to 40 years. Trimming consists of cutting the long stalks in order to extract the heart of the plant.
The agave hearts (also called piñas) are baked for 3 to 8 days underground in volcanic stone ovens in order to extract the sugars.
The baked maguey is ground to extract the juice and begin the fermentation process of the sugars.
This is the longest stage of the process - the juice is allowed to ferment for 8 to 15 days depending on the climate and tradition of the region.
This is carried out in a still- the heat provokes evaporation of the alcohol which, upon condensation, will make up the mezcal. Distillation has three stages, the master mezcalero determines the quantity of mezcal to be used from each stage for the final blend.
Stir the mezcal to observe its transparency, the pearling and its body and consistency.
Rub a drop of mezcal between your thumb and index finger to feel the texture, which may be coarse, oily or dry. Next, place a drop in the palm of your hand and rub it so as to heat and evaporate the alcohol, then hold your hand up to your nose.
Discover the aroma of smoked maguey in your hands, smell the glass in different positions and open your mouth to take in the aroma, feeling the aroma as it intensifies, and try to find memories connected to these aromas in your olfactory memory.
Take a small sip of the mezcal and spread it over your palate, tongue and mouth. Continue smelling the mezcal until your tongue begins to salivate and prepare for a second drink.
Take a bigger sip of the mezcal and then tip your head back, softly allowing the mezcal to pour little by little down your throat, drinking it very slowly.
Take a drink of the mezcal and once you have swallowed it take a deep breath, slowly inhaling through your mouth and exhaling through your nose. Feel how your sense of smell and taste connect to explore the full array of aromas and flavors.