The Traveler's Table

STARTERS

All paired with a Spanish rose made from 100% Garnacha

Vegetables

— Flauta de Camote —

A crunchy delicacy filled with sweet potato, infused with local spices and aromatics on a bed of chilli and peanut salsa

— Vegetarian Tostada —

On a bed of avocado pure, with espalon, calabasa and a salsa of honey, chili ancho and achiote

— Cactus Tostada —

Served with picked cactus and local vegetables

Sea

— Octopus Tostada—

Marinated in local herbs and aromatics

Land

— Slow Cooked Turkey Taco —

Turkey slow cooked in orange, served wrapped in Ojo Santa

— Wild Rabbit Sope —

On a wheat sope base, with local corn and red onion

SOUP

Served with 100% Mexican wine from Valle de Guadalupe

Based on a 700 yr old recipe

— Black bean caldo de piedra —

Frijol and onion soup served over fire heated river rocks

MAIN DISHES

— Braised Beef in Recado Negro —

Slow cooked and served with tabbouleh

Paired with a medium bodied blend of Tempranillo and Garnacha

— Slow cooked pork in Recardo Rojo —

Served with yucca pure and crunchy Edam cheese

Paired with a full bodied blend of tempranillo and garnacha

DESSERT

— Chocolate served 5 ways —

White chocolate, dark chocolate, milk chocolate, chocolate brownie served with a tequila infused chocolate ganash

Served with artisinal tequila and mezcal

FORGET EVERYTHING YOU KNOW
ABOUT GOING TO DINNER

HOST

EXPERIENCE