luyaozers:
Frothy Mexican Hot Chocolate- Rustic Oaxacan dark-roas chocolate, steamed with hot milk
luyaozers:
Rompope Fiesta- Rompope mousse with coffee crunch, rompope ice cream, nueganos (warm cassava "donut" bites), Nichols Farm red currants
luyaozers:
Tamarind Shortrib & Dates- Tamarind-glazed, thirty-hour braised shortrib, three chile-date salsa, fall puree (parsnip, potato, celery root, marrow), charred Brussels sprouts
luyaozers:
Lamb & Goat Birria- Roasted Crawford Farm lamb & Jaliscan slow-cooked Kilgus goat birria, roasted porcini, fall chilaquiles (parsnip, carrot, rutabaga, tortilla), classic fresh garnishes
luyaozers:
Heritage Turkey, Pine Nut Mole- Roasted Gunthorp free-range turkey, rustic turkey-quince-pork belly "sausage," spiced pine nut mole, chard nuggets, crispy rice, braised radishes
luyaozers:
Sueño en Invierno - smoky egg yolk custard, crispy bacon, wood-roasted poblano chile, savory braised Spence Farm wheat berries, crunchy rutabaga, chile pasado broth, pepitas
luyaozers:
Cod a la Vizcaina- House-cured cod, Mexican brandade (salt cod, white bean, cream), flavors of Veracruz (roasted tomatoes, capers, olives, raisins, herbs)
luyaozers:
Taco Dreams- Monterrey "tacos de aire" inspiration- Crispy Gunthorp Farm carnitas, crunchy red chile "tortilla," buttery red chile potato mash, spicy pickled vegetables, tangy-tender pig skin
luyaozers:
Christmas Eve Salad - Salad of roasted beets, mulberry-infused jicama, creamy clementine dressing, toasted peanuts, bulls blood beet greens
luyaozers:
Shigoku oysters, American spoonbill caviar, gelatina of Sinaloan toasted barley horchata, roasted red onion salsa, barley espuma