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