CHEF’S TASTING

Tuna – pomegranate – grapefruit oaxalis – pickled radish
Scallop – avocado- salsa verde – samphire

Octopus – recado negro – salsa macha – cotija

Spider crab flauta – caviar – yuca – chives

Soft Shell crab taco – seaweed tempura
hoja santa – xoconostle

Campeche prawns – morita chilli – plantain vinegar
flour tortilla

Huitlacoche tlayuda – black sesame
recado negro – black truffle

Wagyu – blue corn and blood salbute – crispy
sweetbreads – smoked bone marrow hollandaise

Bone marrow – tamarind glace
short rib carnitas – crickets

Marquesita – goats cheese ice cream
dulce de leche- flor de mayo

Coconut – Jack fruit – Melipona bee honey – basil

Tamal – cacao – pecan nuts – chamomile