CHEF’S TASTING

Sea urchin and scallop ceviche – mandarin, marigold and chilli mixe aguachile – chapulines – jicama kimchi

Grilled octopus terrine tostada – cotija cheese crisp – smoked peanut and sesame salsa macha

Cured and smoked seabass – fish skin chicharron – seaweed and lemongrass aguachile

Spider crab flauta – lemongrass and coconut mole – chive emulsion – caviar

Soft shell crab in amaranth and mezcal tempura – hoja santa emulsion – fermented habanero and xoconostle salsa

Seared Campeche prawns – morita chilli oil – plantain vinegar – manzano chilli salsa – flour tortillas

Wagyu – black sesame tlayuda – crispy sweetbreads – bone marrow and huitlacoche mole

Suckling pig chicharron – roasted bone marrow – oxtail carnitas – blood tortillas – salsa verde – cooking juices

Marquesita – goat cheese and coconut ice cream – dulce de leche – guayaba and hibiscus reduction