thewanderingeater:
Table setting
thewanderingeater:
Table setting
thewanderingeater:
Interior of dining room
thewanderingeater:
Mezcal, lime, cilantro cocktail with a braided palm bark
thewanderingeater:
Mezcal, lime, cilantro cocktail with a braided palm bark
thewanderingeater:
The M.O. Guacamole with housemade moles and toasted tortilla chips
thewanderingeater:
The M.O. (Chef Martha Ortiz) Guacamole with housemade moles and toasted tortilla chips
thewanderingeater:
Three different housemade moles (mild to spicy with the habanero) and toast tortilla chips
thewanderingeater:
Chilorio tacos with orange, chiii pepper sauce and peanuts with a lettuce and purple cabbage base
thewanderingeater:
Chilorio tacos with orange, chiii pepper sauce and peanuts with a lettuce and purple cabbage base
thewanderingeater:
Multicolored quesidillas (filled with goat cheese) with salsa sultana (cheese with espazote, squash flowers, huitlacoche with cheese)
thewanderingeater:
"Vampire" ceviche marinated in sangrita, mango and pineapple butterfly
thewanderingeater:
Corsage of pumpkin flowers in a toasted almonds tumeric cream soup
thewanderingeater:
Corsage of pumpkin flowers in a toasted almonds tumeric cream soup
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In-house baked rolls
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Rose with jamaica (hisbiscus)
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Lemon with chia agua and Mango passion fruit soda
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Ajochile sea bass with hoja santa tamale with fresh purslane salad
thewanderingeater:
Ajochile sea bass with hoja santa tamale with fresh purslane salad
thewanderingeater:
Duck in mole negro, fried banana plume served with corn flavored rice
thewanderingeater:
Mole negro and corn flavored rice
thewanderingeater:
The Maria - violet cheesecake, amaranth and cholate cookie base topped with lavender violet lime gelatin and violet cake and taro and white chocolate ice cream
thewanderingeater:
Rain That Doused the Fire - Charred cacao, white chocolate ice cream served with chocolate "sand" (flavored with Mexican spices like anise, cinnamon, ginger, etc.)
thewanderingeater:
Rain That Doused the Fire - Charred cacao, white chocolate ice cream served with chocolate "sand" (flavored with Mexican spices like anise, cinnamon, ginger, etc.)
thewanderingeater:
Cornbread with chamomile cream sauce
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A festive chair surrounded by Mexican candies
thewanderingeater:
A festive chair surrounded by Mexican candies - Upscale version of Glorias (cajeta, nuts, milk and sugar), Tamarindo con Chile, Mango con Chile, chocolate Alegrías (amaranth seeds mixed with piloncillo syrup and honey)
thewanderingeater:
Upscale version of Glorias (cajeta, nuts, milk and sugar)