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.

Served with 100% Mexican wine from Valle de Guadalupe.

— BLACK BEAN CALDO DE PIEDRA —

Based on a 700 yr old recipe.
Frijol and onion soup served over fire heated river rocks.

— 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

— 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.