ALifeWorthEating: Plating the ensalada de xoconostle y corazón de maguey
ALifeWorthEating: Finishing touches on the 1st course: ensalada de xoconostle con corazón de maguey
ALifeWorthEating: The table's set
ALifeWorthEating: 1st Course: Ensalade de xoconostle con corazón de maguey
ALifeWorthEating: Chef Enrique Olvera in the kitchen of Casa Dragones
ALifeWorthEating: Selecting herbs
ALifeWorthEating: La Prensa Mexicana
ALifeWorthEating: Tequila Casa Dragones
ALifeWorthEating: Chef Enrique Olvera explaning the 1st course
ALifeWorthEating: 2nd Course: Huachinango, chícharo, y crema de amaranto
ALifeWorthEating: 3rd Course: Chicharrón con puerco del Yucatán
ALifeWorthEating: 4th Course: Buñuelos
ALifeWorthEating: 5th Course: Atole
ALifeWorthEating: A quiet dinner in a 400-year-old estate
ALifeWorthEating: Cerveza San Vicente