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Placed Appetizers (Grazing Boards & Platters)

• The Ultimate Guacamole Flight: Three styles: Classic, Pomegranate & Goat Cheese, and Spicy Habanero.

• Artisanal Queso Fundido: Melted Chihuahua cheese with crumbled longaniza sausage, served with warm flour tortillas.

• Oaxacan Cheese & Charcuterie: A board featuring string cheese, spicy cured meats, jicama sticks, and pepitas.

• Smoked Swordfish Dip: A creamy, smoky spread served with thick-cut blue corn tortilla chips.

• Trio of Salsas: Salsa Verde, Roasted Tomato Arbol, and a Pineapple-Habanero Pico de Gallo.

• Heirloom Corn Esquites: A large bowl of warm street corn off the cob, tossed with epazote and lime aioli.

• Baja Shrimp Cocktails: Individual glass jars filled with shrimp, tomato-citrus sauce, and avocado chunks.

• Poblano Chili Relleno Bites: Sliced roasted poblano peppers stuffed with goat cheese and drizzled with walnut sauce.

• Tuna Sashimi Tostadas: Large-format platter of raw tuna, chipotle mayo, and leek crisps on crisp corn discs.

• Mushroom & Epazote Quesadilla Wedges: Large wedges of handmade tortillas filled with wild mushrooms and melted cheese.

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Passed Appetizers (Small Bites)

• Mini Al Pastor Tostadas: Crispy corn shells topped with marinated pork, grilled pineapple, and cilantro.

• Duck Carnitas Empanadas: Flaky pastry stuffed with slow-cooked duck, served with a cherry-chipotle dip.

• Shrimp Aguachile Spoons: Fresh shrimp cured in lime, cucumber, and serrano chili, served on individual spoons.

• Street Corn Croquettes: Fried balls of creamy roasted corn, cotija cheese, and lime zest.

• Tequila Lime Chicken Skewers: Grilled chicken breast bites marinated in reposado tequila and citrus.

• Watermelon & Tajín Bites: Cold cubes of watermelon topped with lime, Tajín, and a mint leaf.

• Mini Quesabirria Tacos: Slow-cooked beef and melted Oaxaca cheese, served with a thimble of warm consommé.

• Crispy Avocado Fries: Panko-crusted avocado wedges with a smoky morita dipping sauce.

• Lobster Ceviche Tostaditas: Micro-tostadas topped with butter-poached lobster, mango salsa, and habanero cream.

• Chorizo Stuffed Dates: Sweet dates filled with spicy chorizo, wrapped in crisp bacon.

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 Soups & Salads

• Tortilla Soup (Sopa de Tortilla): A rich tomato-guajillo broth with crispy tortilla strips, avocado, and crema.

• Classic Pozole Rojo: A hearty pork and hominy stew served with radishes, oregano, and lime.

• Cream of Poblano Soup: A velvety soup made with roasted peppers, topped with crispy corn kernels.

• Chilled Mango & Jicama Salad: Matchstick veggies tossed in lime juice, honey, and fresh mint.

• Grilled Caesar Salad: charred Romaine hearts (hailing from Tijuana) with a cotija-anchovy dressing.

• Nopalitos Salad: Prickly pear cactus pads tossed with tomato, onion, and queso fresco.

• Black Bean & Quinoa Bowl: A hearty mix of beans, grain, roasted corn, and a cilantro-lime vinaigrette.

• Mexican Wedge Salad: Iceberg lettuce with chipotle blue cheese dressing, bacon bits, and pickled red onions.

• Sopa de Lima: A Yucatecan specialty: chicken broth flavored with bitter lime and habanero.

• Roasted Beet & Hibiscus Salad: Roasted beets on a bed of greens with a hibiscus flower reduction.

 

Main Courses

• Chicken Mole Poblano: Half-roasted chicken smothered in a traditional sauce made from 20+ ingredients including chocolate and chilies.

• Pescado a la Talla: Split grilled red snapper, half glazed in a red chili paste and half in a green herb paste.

• Short Rib Enchiladas: Braised short rib rolled in blue corn tortillas with a deep, smoky pasilla sauce.

• Seared Scallops with Corn Puree: Jumbo scallops over a creamy roasted corn base with chorizo oil.

• Cochinita Pibil: Yucatecan slow-roasted pork marinated in achiote and citrus, served with pickled red onions.

• Chile en Nogada: A poblano pepper stuffed with picadillo (meat and fruit), topped with walnut sauce and pomegranate.

• Skirt Steak Arrachera: Marinated grilled steak served with grilled spring onions and a side of chilaquiles.

• Veracruzana Style Cod: Pan-seared cod in a sauce of tomatoes, capers, olives, and pickled jalapeños.

• Roasted Cauliflower "Steaks": Topped with a spicy pepita pesto and served over black bean puree.

• Camarones al Mojo de Agrio: Giant prawns sautéed in garlic, lime juice, and a touch of dry chili.

 

Desserts

• Churros with Dulce de Leche: Warm, sugar-dusted pastry sticks served with a decadent caramel dipping sauce.

• Traditional Tres Leches Cake: A light sponge cake soaked in three milks, topped with toasted meringue.

• Coconut Flan: A creamy, custard dessert baked with a clear caramel top and shredded coconut.

• Spiced Chocolate Lava Cake: A dark chocolate cake with a molten center infused with cinnamon and cayenne.

• Hibiscus (Jamaica) Sorbet: A tart and refreshing floral sorbet served with fresh berries.

• Sweet Corn Ice Cream: Creamy, sweet corn-flavored ice cream topped with a drizzle of honey.

• Rice Pudding (Arroz con Leche): Warm cinnamon-infused rice pudding with golden raisins.

• Buñuelos with Spiced Syrup: Crispy fried dough discs sprinkled with cinnamon-sugar and served with piloncillo syrup.

• Mango Chamoy Sorbet: A sweet and savory frozen treat topped with tangy chamoy sauce and tajín.

• Mexican Chocolate Truffles: Hand-rolled dark chocolate truffles flavored with sea salt and espresso.

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