The Pozole, which in the Nahuatl language is "pozolli", means foam and it was called that because the large and white corn grains on boiling open as a flower and form foam. This traditional soup can not miss in the celebrations of independence of Mexico and any special festivity.
2 Corns Esquites.
The word esquite comes from Nahuatl, izquitl, from ihcequi, which means roasting corn. This esquite combines 2 of the most representative corn grains in Mexico, in a combination with Limon, Chile, Epazote and Cotija Cheese
The world-renowned "taco al pastor" this time served in a mixture of greens, with a dressing of pineapple, chiles, spices and mustard.
Mini frozen tamarind palette with chili.
Baja California Flavors.
Tostada Juana Ines.
White fish marinated in lemon and Mexican spices served on Gouda cheese, accompanied by pinto beans. purple onion and chipotle chile sauce.
Served in blue corn tortilla, these shrimps seasoned in chile de arbol and limon, are accompanied by Oaxacan cheese and avocado
The best is yet to come.
Mini Oaxacan Chocolate Cake with spices, accompanied by toasted peanuts.