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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.
Mix of Angú, brocoloni, broad beans, corn, grasshoppers and zucchini, served with a vegetable broth, queso fresco and a poblano paste.
Fresh octopus sautéed in a dash of avocado oil, chile and shallots, served on a bed of grilled vegetables and avocado purée.
Azul & Rojo
Taco Rojo: Pork marinated in talla, cucumber, and wild mushrooms.
Taco Azul: Pacífic shrimps cooked with a dash of mezcal, lime and grasshoppers.
Handmade mamey ice cream served with edible flowers