At this event, we use traditional and seasonal ingredients to create modern dishes. Each course will taste the México everybody knows, and at the same time, you will find hidden flavors, textures, and rare combinations.
See the menu
Ajillo Fresh squid, half stuffed with a mix of pine nuts, epazote (Mexican spice) and ricotta cheese, the rest of the squid is being sautéed on ajillo, a mix of garlic, lime, gusanillo and salt.
Angú Mix of Angú, brocoloni, broad beans, corn, grasshoppers and zucchini, served with a broth, queso fresco and a poblano paste.
Azul & Rojo Taco Rojo: Pacific shrimps cooked in talla (mix of local chiles and spices), cucumber, and squash blossom.
Taco Azul: Flank-stake slightly cooked in Mexican crafted beer and spices, served with grasshoppers and organic avocado.
Metate & Dulce Zapote ~Dulce de Zapote Seasonal~ Metate: mexican chocolate cake with a touch of coffee.
Beverages Welcoming aperitif, it can be tequila, mezcal or an original cocktail, Mexican wine, crafted beer, digestive and coffee.
Beer, Digestif, Cocktail, Guests can bring alcohol, Wine, Aperitif, No Alcohol