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.
Ever famous meatballs in an expected twist. Prepared with shrimp, ginger and cilantro in a tomato salsa seasoned with dry shrimp, ancho chili and guajillo chili.
The confluence of cultures from Mexico, Europe and the Middle East brings us this dish - snook marinated in achiote guajillo salsa, accompanied by pineapple salsa and tortillas.
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.
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.
Trout served in consummate salsa from the Michoacan tradition, elaborated with green tomato, mulato and guajillo chilies, pumpkin seeds, peanut, almond, raisin, yerba santa, epazote, spices, wine and honey.