Dining Experience
This tasting menu was born of a relentless voyage through Mexico's living pantry—where ancestral grains, wild cactuses, and fire-kissed agaves converge with the rhythms of earth and heart. Each course is alchemy in motion, transmuting humble, indigenous ingredients into moments of elemental passion and memory, inviting you to taste not just flavors, but the stories, struggles, and soulful joy that pulse through this land.
Vapor of heirloom corn silk
Served in a quartz bubble over a fingernail of dehydrated axolotl glaze.
Antelope marrow custard
Suspended in a veil of lychee leather, edged with cracked green pepper ash.
Charred aloe filament
Wrapped around a frozen pearl of miso-smoked banana.
Powdered ant wing and mezcal salt
Balanced on a disc of translucent cactus gelée.
Blue maize lace
Piped with black garlic meringue and a single teardrop of river wasabi.
Compressed beet heart
Spiked with tamarind smoke and presented on a shard of obsidian.
Fermented mango rind threads
Woven into a nest for octopus ink mallow.
Sunchoke whisper in burnt lavender oil
Resting on a cinnamon bark spoon.
Air-dried cricket thigh confetti
Pressed onto raw almond glass, finished with lime blossom vapor.
Scallop tear in sherry foam
Cradled by a warm tortilla breath.
Fennel pollen puck
Skewered with a needle of frozen molasses and chile de árbol.
Quail tongue torchon
Balanced on a puff of coconut ash and gilded with rose vinegar threads.
Rehydrated black bean smoke
Filtered through corn husk netting.
Peach pit infusion
Encased in beet lacquer with salted tangerine rind shavings.
Petal of hibiscus leather
Stuffed with duck fat whisper and citrus rind caviar.
Celery root cloud
Floating above a puddle of tamale broth reduction and quartz dust.
Single kernel of ancient maize
Placed atop a pyramidal flake of vanilla-fossil salt.
Cured lemon rind shiver
Tied in kelp twine and lit at the table with copal smoke.
Pickled fig spine
Served over cold blue corn crema in a petrified avocado bowl.
Blood orange aguachile sphere
Resting in a spoon carved from rosewood and regret.
Elderflower-tinted quintonil
Rolled around a heart of beef tendon jam and sprinkled with moon pepper.
Macadamia shard in salsa macha drizzle
Balanced on a shiso leaf in midair (magnetically levitated).
Crab cartilage mille-feuille
Layered with hoja santa custard and candied nopal veins.
Pickled rose petal with goat kefir pearls
Draped across a sliver of chilled basalt.
Smoke from the chef's memory of his grandmother
Trapped under a glass dome, inhaled through a vanilla straw.
Venison breath
Captured in a cotton candy cocoon, dissolved on the tongue with mezcal mist.
Lobster foam collar
Garnished with shaved pulque crystal and macadamia powder.
Charcoal-tempered chocolate leaf
Laced with 500-day mole and a drop of agave resin.
Plantain leather spindle
Stuffed with burned coconut cream and twisted with gold flake.
Cilantro seed fragility
Served on an edible transparency printed with the chef's first heartbreak.
Sugarcane ash ice cream
Scooped with an obsidian spoon, seated on a petal of lime-crusted taro.
Molé madre, aged 3,082 days
Poured in silence over a spoon of silence.
Shaved tuna eyelid in chamomile gel
Balanced atop a wafer of jicama glass.
Salted cactus bloom
Nestled into mezcal jelly with fig-leaf echo.
Frozen tear of the sous chef
Captured during prep, plated beside grilled guava rind.
Black sap of the vanilla orchid
Poured over a cracked tortilla chip forged in duck fat and ozone.
Lime leaf charlotte with ant-pollen crust
Drizzled in a rain of sugarcane shadow.
Papaya sinew baton
Wrapped in hoja santa lace, dipped in amaranth fire.
Cactus sorbet with fig whisper
Served in a chilled palm print made of salt.
Pantyless peach
Skinned at the table. Blushed. Offered whole.