Laura is from Acapulco. They consume double as much fish per capita there than in the United States despite the income disparity. Ours is a cooked shrimp ceviche. It eats like a shrimp cocktail but packs a lot more flavor.

This is a very common Southern coastal preparation from Mexico. A tomato-stewed smoked marlin salad (we will use albacore) tops guacamole on a crispy tostada.

We roast, blanch and grill vegetables and serve them with a bright aguachile with a habanero kick.

This is the mid course after the three appetizers. A warm tomatillo-pork broth carries bits of pork and hominy with all the fixings.

Salsa boracha is a drunk sauce because it has alcohol in it. The texture is unctuous and thick. Taste is sweet and tart. Pulque is the main ingredient and it is a ferment of agave. It's an Aztec tradition. We serve the short ribs with a corn, chayote, and pickles.

Chilate is Southern Mexican, incredibly refreshing, roadside fresh chocolate drink. It was one of Sayat's favorite things to taste in Mexico. We pair it with a slightly savory corn ice cream.