Grilled adobo-brushed fish fillets with hearts of romaine, tomatillo salsa, blood orange relish and epazote-spiked black beans.
Charbroiled skirt steak tacos sauteed with mushrooms and onion topped with flamed brie cheese.
Baked cream cheese flan over framboise vanilla sauce.
Seared chicken breast filled with Oaxaca cheese, basil, and roasted Poblano pepper, wrapped in bacon and finished in the open oven, served on a bed of Mexican rice with Mayan escabeche.
Jalapeños filled with cream cheese and served with guacamole.
Tender Kurobuta pork foreshank (osso buco) on our chile negro sauce served with Yukon potatoes, pork belly beans, and a Spanish bolillo.
A "three-milks" cake layered with strawberries and covered with white chocolate ganache.