ChaomeisterJ:
Bread, Salsa, and Beans
ChaomeisterJ:
Amuse: Nopales
ChaomeisterJ:
1st Course: Lightly toasted mexican herb salad with Cotija cheese and grilled tomato
ChaomeisterJ:
2nd Course: Smoked crab "tostada" with lime, radish, and habanero mayonnaise
ChaomeisterJ:
3rd Course: Yellowtail amberjack in passion fruit, herbs, and oyster's emulsion, chia inagreete
ChaomeisterJ:
4th Course: String cheese soup, fried pork belly, and plantain
ChaomeisterJ:
5th Course: Chard tamale with raisen puree and sour cream
ChaomeisterJ:
6th Course: Catch of the day (Escolar from Ensenada) with burned chipotle chile, pumpkin and pineapple puree, and cilantro
ChaomeisterJ:
7th Course: Braised organic chicken in "achiote" mix of lettuce, roasted rutabaga, quelites' vinagrette with cacao nibs
ChaomeisterJ:
8th Course: Octopus in its ink with potatoes and "Valladolid longaniza"
ChaomeisterJ:
9th Course: Pork jowl in "recardo negro" sauce, pickled vegetables and pistachios
ChaomeisterJ:
10th Course: "Chilacayotes" squash in homemade mole with charred tortilla and basil sprouts
ChaomeisterJ:
11th Course: Palate Cleanser
ChaomeisterJ:
12th Course: Lemongrass custard, tomatillo, and thyme