Entrees

Epazote oil and regional cheese.

Smoked marlin pate, macha sauce, watermelon radish, roasted cherry tomatoes, fresh scallions and mint.

Avocado puree, jicama sauce with jalapeño pepper, garlic oil and crispy sweet potato.

Corn tacos filled with beef barbacoa, refried pork beans, raw green salsa with avocado, sour cream and aired cheese.

Roasted tomatoes, fine herbs, confit tomato, regional goat cheese and mint pesto.

Quelites with Greens and tender leaves with agave syrup and soy dressing, local cottage cheese, pumpkin seeds with salted caramel, amaranth and avocado and yuzu ice cream.

Grilled lettuce marinated with basil pesto, smoked marlin, tomato jam, slices of bread, drizzled with cilantro dressing and parmesan cheese.

Crispy rib eye and octopus chicharron, accompanied by molcajete sauce and homemade tortillas.