Blue fin tuna ceviche with tequila, passionfruit, calabrian chili butter, crystallized micro cilantro and small diced jicama

Jumbo prawns with mother mole sauce and creamy yucca

Mango sorbet, fermented pineapple granita, tajin and coconut chip powder

Tamarind glazed lamb neck topped with persimmons and mint over black rice with chard onion filled with albondigas consume

Corn meal cake topped with corn flan in a nest of kataifi pastry filled with corn creme anglaise and and dulce de lache ice cream