Shrimp confit in butter, with a creamy white risotto, black squid ink creamy sauce, huitlacoche and manchego cheese, accompanied by arugula salad, cherry tomatoes and crispy leeks.
CREAMY SEAFOOD RICE
Cooked with Textihuil, octopus, woodfired cooked fish and shrimp, accompanied by pickled vegetables and parmesan cheese.
RED SNAPPER ZARANDEADO STYLE
Green and red sauces to eat in tacos, black bean puree, avocado mouse and macha sauce.