dulce de leche, cinnamon sugar, dulce cream

Churros

almond, hibiscus reduction, macerated blackberries

Spiced Brownie

Panna Cotta

roasted fresno, honey yogurt, burnt onion, pickled mustard seed

Beef Tartare

refried beans, crema, queso fresco, pickled fresno, corn

Tlayuda

Masa Crusted Zucchini

pickled pear, shiso, hibiscus, preserved blackberries

Chicken Liver Memelita

adobo, smoked chicken, black bean puree, queso fresco, pickled jalapeño

Chicken Tinga Tostadas

smashed potatoes, smoked paprika, serrano, cilantro, micro shiso

Octopus Al Pastor

your choice of vanilla, triple berry, coconut stracciatella

Gelato

Cacio e Pepe Stacked Tostadas

chipotle mayo, ricotta salata, serrano, tajín

Corn Elote

Cornbread & Caviar

orange, cucumber avocado salsa, cilantro, pickled red onion

Pork Chilorio Tacos

chipotle remoulade, fresh herbs, pepitas, serrano

Roasted Sweet Potato

carrot puree, salsa macha, peanut, fresno

Seared Scallops

Charred Eggplant Tostadas

smoked cabbage, romaine, parmesan, tortilla crumble

Smoked Caesar

raw tuna, avocado, sesame, tomato jam, cilantro, celery leaf

Tuna Tostada

tamarind, sweet herbs, radish, tortilla crumble, parmesan

Kansas City Ribs

Lamb Barbacoa Tacos

Tempura Fried Shrimp Tacos

sweet herbs, watercress, apple cider vinegar, ranch

Fried Green Tomato Salad

guacamole, hummus, peanuts, guajillo salsa

Masa & Guacamole

In a saucepan, combine water, butter, sugar, and salt. Bring to a boil, then remove from heat. Stir in flour until a ball forms. Let cool slightly, then beat in eggs one at a time until smooth.

Prepare the Churro Dough

In a deep pan, heat oil to 375°F (190°C).

Heat the Oil

Transfer the dough to a piping bag fitted with a star tip. Pipe 4-6 inch strips directly into the hot oil, cutting with scissors.

Pipe the Churros

Fry churros until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Fry the Churros

In a bowl, mix sugar and cinnamon. Roll hot churros in the mixture to coat.

Coat with Cinnamon Sugar

In a bowl, whip heavy cream until soft peaks form. Fold in dulce de leche until well combined.

Prepare the Dulce Cream

Serve churros warm with a side of dulce cream for dipping.

Serve

all-purpose flour

water

unsalted butter

granulated sugar

salt

eggs

cinnamon

granulated sugar (for coating)

dulce de leche

heavy cream

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.

Preheat the Oven

In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.

Melt Butter

Stir the granulated sugar and brown sugar into the melted butter until well combined.

Mix Sugars

Add the eggs, vanilla extract, and almond extract to the sugar mixture. Stir until smooth.

Add Eggs and Extracts

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, salt, cinnamon, and nutmeg.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Mix Dry and Wet Ingredients

Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake

Allow the brownies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Cool

unsweetened cocoa powder

brown sugar

vanilla extract

almond extract

baking powder

ground cinnamon

ground nutmeg

In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes to bloom.

Prepare the Gelatin

In a saucepan, combine the heavy cream, sugar, and vanilla extract. Heat over medium heat until the sugar dissolves and the cream is hot, but not boiling.

Heat the Cream

Remove the saucepan from the heat. Add the bloomed gelatin to the hot cream mixture, stirring until fully dissolved.

Combine Gelatin with Cream

Stir in the mango puree and ground cinnamon until well combined.

Add Mango Puree and Cinnamon

Pour the mixture into individual serving molds or cups. Refrigerate for at least 4 hours, or until set.

Pour into Molds

While the panna cotta is setting, prepare the almond crystals by toasting sliced almonds in a dry skillet until golden and fragrant. Let them cool.

Prepare Almond Crystals

Once the panna cotta is set, carefully unmold it onto plates. Top with almond crystals and serve.

sugar

gelatin powder

mango puree

almond crystals

In a skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until it is burnt and caramelized, about 10-15 minutes. Remove from heat and set aside.

Prepare the Onion

In a small bowl, mix Greek yogurt with honey and a pinch of salt. Adjust sweetness to taste.

Make the Honey Yogurt

In a mixing bowl, combine the finely chopped beef tenderloin, roasted Fresno chili peppers, pickled mustard seeds, salt, and black pepper. Mix gently until well combined.

Combine the Beef Tartare

On a plate, spoon the beef tartare mixture. Top with the burnt onion and drizzle the honey yogurt around the plate. Garnish with additional roasted Fresno chili, if desired.

Plate the Dish

beef tenderloin, finely chopped

Fresno chili peppers, roasted and chopped

honey

Greek yogurt

onion, finely chopped

olive oil

pickled mustard seeds

black pepper, freshly ground

Heat a skillet over medium heat. Add a tablespoon of olive oil and place one corn tortilla in the skillet. Cook for about 2 minutes, or until the bottom is crispy and golden brown.

Prepare the Tlayuda Base

Spread half of the refried beans evenly over the cooked side of the tortilla.

Add Refried Beans

Sprinkle half of the corn kernels over the beans, then add half of the queso fresco and drizzle half of the crema on top.

Layer the Ingredients

Add pickled Fresno peppers to taste on top before placing the second tortilla on top.

Top with Pickled Fresno Peppers

Drizzle the remaining olive oil on the skillet and carefully flip the tlayuda. Cook for another 2-3 minutes until the second tortilla is crispy.

Cook the Second Tortilla

Remove from skillet, slice into wedges, and serve warm with additional crema and queso fresco on the side.

Corn tortillas

Refried beans

Crema

Queso fresco

Pickled Fresno peppers

Corn kernels

Olive oil

Salt

Pepper

Preheat your oven to 400°F (200°C). Slice the zucchini into rounds or sticks, about 1/4 inch thick. Place them in a bowl and season with salt and pepper.

Prepare the Zucchini

In a separate bowl, combine the masa harina, parmesan cheese, soy nuts, and chopped fresh cilantro. Mix well.

Make the Masa Coating

Dip each piece of zucchini into the corn puree, ensuring it's well-coated, then dredge it in the masa mixture, pressing gently to adhere.

Coat the Zucchini

Place the coated zucchini pieces on a baking sheet lined with parchment paper. Drizzle olive oil over them. Bake in the preheated oven for about 20 minutes, or until golden brown and crispy.

Bake the Zucchini

Remove from the oven and let cool slightly before serving. Enjoy your Masa Crusted Zucchini with a side of extra corn puree for dipping!

Zucchini

Masa Harina

Corn Puree

Parmesan Cheese

Soy Nuts

Fresh Cilantro

Olive Oil

Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any connective tissue and fat.

Prepare the Chicken Livers

In a skillet, heat the olive oil over medium heat. Add the chicken livers, season with salt and black pepper, and sauté for about 5-7 minutes until they are browned on the outside but still slightly pink inside.

Sauté the Livers

While the livers are cooking, steep the dried hibiscus flowers in 1 cup of hot water for about 5 minutes. Strain and set the hibiscus-infused water aside.

Infuse Hibiscus

Once the livers are cooked, remove them from the skillet and let them cool slightly. In a bowl, mix the sautéed livers, pickled pears (chopped), and the strained hibiscus infusion.

Combine Ingredients

On a serving plate, lay down the shiso leaves, spoon the chicken liver mixture on top, and garnish with preserved blackberries. Drizzle with olive oil if desired.

Chicken Livers

Pickled Pears

Fresh Shiso Leaves

Hibiscus Flowers (dried)

Preserved Blackberries

Black Pepper

In a blender, combine the canned black beans (drained and rinsed), olive oil, salt, and pepper. Blend until smooth and set aside.

Prepare the Black Bean Puree

In a medium saucepan, combine the shredded smoked chicken and adobo sauce. Heat over medium heat until warmed through, stirring occasionally.

Make the Chicken Tinga

On each tostada shell, spread a generous layer of black bean puree. Top with the chicken tinga mixture, followed by crumbled queso fresco and pickled jalapeños.

Assemble the Tostadas

Serve immediately and enjoy your Chicken Tinga Tostadas!

Smoked chicken, shredded

Adobo sauce

Black beans, canned

Queso fresco, crumbled

Pickled jalapeños

Tostada shells

In a large pot, bring salted water to a boil. Add the octopus and simmer for about 30-40 minutes until tender. Remove the octopus, let it cool, and then chop into bite-sized pieces.

Prepare the Octopus

In a separate pot, boil the potatoes until fork-tender. Drain and let cool slightly. Smash the potatoes with a fork, then mix in olive oil, salt, and pepper.

Cook the Smashed Potatoes

In a large bowl, combine chopped octopus, smoked paprika, lime juice, and chopped serrano peppers. Toss until well coated.

Season the Octopus

Heat a grill or grill pan over medium-high heat. Grill the marinated octopus pieces for about 3-4 minutes on each side until charred and crispy.

Grill the Octopus

On a plate, arrange the smashed potatoes and top with the grilled octopus. Garnish with fresh cilantro and micro shiso.