coconut - key lime sorbet cup, torched lime meringue, toasted coconut

Coco Frio

mexican chocolate, strawberry-mezcal sauce, lime marshmallow, chocolate crumb

Bubu Lubu Cheesecake

red chili tuna, avocado, sesame slaw, crispy chili mayo, wheat puff crackers

Tuna Duritos

enchilada mayo, smoked habanero cheddar, citrus cucumber slaw

Spicy Yucca Fritter Tacos

spicy sofrito, black beans, sour cream, cotija, sesame, egg, salsa la chinesca

Mexican Fried Rice

charred pineapple, avocado, cholula mayo, curtido

Crispy Rock Shrimp

Spicy Yuca Fritter

mexican chocolate, strawberry mezcal sauce, lime marshmallow, chocolate crumb

Bubu Lulu Cheesecake

salsa taqueria, onion, cilantro, chiltepin hot sauce

Crispy Pork Carnitas

Green

warm maine lobster, corn esquites, garlic butter, morita chili, grilled brioche

Lolita Lobster Roll

Mango Mint

kale, lemon, cucumber, celery, grapefruit, ginger

Grapefruit Ginger

la colombe cold brew, blanco tequila, kahlua, evaporated milk, agave

Mexican Red Eye

tequila, fresh tomato juice, house spice blend, grated horseradish, el yucateco hot sauce

Bloody Maria

Mimosa

three fried eggs, mini chorizo, pork carnitas, cheese quesadilla, guacamole, sofrito home fries, breakfast churros

La Lenador

jalapeño yum yum, pickled corn, queso fresco, chickpeas

Spicy Artichoke Empanadas

piña colada ice cream, dulche de leche, coconut-almond crujido

Pineapple Tres Leches Cake

fried chicken breast, tomato ranchero, chimichurri mayo, provolone, arugula

Chicken Milanesa

romaine, taco spiced beans, corn & tomato, avocado ranch queso añejo, corn chips

Chilaquiles Salad

grilled mexican blue prawns, green garlic sauce, sweet peanut slaw, fidellini noodles

Shrimp Lettuce Wraps

red snapper, jalapeño tartar sauce, red chili relish, shredded lettuce

Crispy Fish

coconut crema, mezcal maple syrup, blueberries, almond crunch

Blue Corn Pancakes

In a medium saucepan, combine coconut milk, key lime juice, sugar, lime zest, and a pinch of salt. Heat over medium heat until the sugar is dissolved, stirring occasionally.

Make the Sorbet Base

Remove from heat and let it cool to room temperature. Once cooled, refrigerate the mixture for at least 2 hours or until thoroughly chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours or until firm.

Churn the Sorbet

In a clean bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add cream of tartar and continue beating until soft peaks form.

Whip the Egg Whites

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form. Beat in vanilla extract.

Add Sugar Gradually

Spoon the meringue on top of each sorbet cup. Use a kitchen torch to lightly toast the meringue until golden brown.

Torch the Meringue

Scoop the coconut key lime sorbet into cups, top with the torched lime meringue, and sprinkle with toasted shredded coconut. Garnish with a lime wedge on the side. Enjoy!

Serve

coconut milk

key lime juice

granulated sugar

lime zest

salt

egg whites

cream of tartar

vanilla extract

toasted shredded coconut

lime wedges

In a mixing bowl, combine chocolate crumbs and melted butter. Press the mixture into the bottom of a springform pan to form a crust. Bake at 350°F (175°C) for 10 minutes and let cool.

Prepare the Crust

In a large bowl, beat the cream cheese and sugar until smooth. Add in the eggs, sour cream, vanilla extract, and grated Mexican chocolate. Mix until well combined.

Make the Cheesecake Filling

Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for about 50-60 minutes, or until the center is set. Allow to cool, then refrigerate for at least 4 hours or overnight.

Bake the Cheesecake

In a saucepan, combine strawberry puree and mezcal. Simmer over medium heat until slightly thickened, about 10 minutes. Let cool.

Prepare the Strawberry-Mezcal Sauce

In a small bowl, dissolve the gelatin powder in 2 tablespoons of water. In a saucepan, heat mini marshmallows, lime zest, and 1/4 cup water until melted. Stir in the gelatin and mix until smooth.

Make the Lime Marshmallow Topping

Spread the lime marshmallow mixture over the cooled cheesecake. Drizzle the strawberry-mezcal sauce on top. Chill for an additional 30 minutes before serving.

Assemble the Cheesecake

Cream Cheese

Sugar

Mexican Chocolate (grated)

Sour Cream

Eggs

Vanilla Extract

Strawberry Puree

Mezcal

Lime Zest

Gelatin Powder

Mini Marshmallows

Chocolate Crumbs (for crust)

Butter (melted)

In a bowl, combine the canned tuna with red chili sauce, lime juice, salt, and black pepper. Mix well and set aside.

Prepare the Tuna

In another bowl, mix the shredded cabbage and grated carrots. In a small bowl, whisk together the sesame oil, soy sauce, and sesame seeds. Pour the dressing over the slaw and toss to combine.

Make the Sesame Slaw

In a small bowl, mix the mayonnaise with chili powder. Adjust seasoning if needed.

Prepare the Crispy Chili Mayo

On each wheat puff cracker, place a spoonful of the red chili tuna. Top with sesame slaw and a drizzle of crispy chili mayo.

Assemble the Duritos

Arrange the assembled Tuna Duritos on a platter and serve immediately.

canned tuna in water

red chili sauce

ripe avocado

shredded cabbage

carrots, grated

sesame oil

soy sauce

mayonnaise

chili powder

wheat puff crackers

sesame seeds

lime juice

black pepper

1. Peel and cube the yucca. Boil in salted water for about 20 minutes or until tender. Drain and mash until smooth.

Prepare the Yucca Fritters

2. In a bowl, combine thinly sliced cucumber, shredded red cabbage, and grated carrot.

Make the Citrus Cucumber Slaw

3. In a bowl, mix together mayonnaise, enchilada sauce, lime juice, and smoked paprika until smooth.

Prepare the Enchilada Mayo

4. To assemble, place a few yucca fritters on a taco shell, top with citrus cucumber slaw, sprinkle with smoked habanero cheddar, and drizzle with enchilada mayo.

Assemble Tacos

yucca

all-purpose flour

baking powder

cayenne pepper

eggs

vegetable oil

In a large skillet over medium heat, add a splash of oil and sauté onions, garlic, and bell peppers until they are soft and translucent, about 5-7 minutes.

Prepare the Sofrito

Stir in the cooked rice and black beans, mixing well with the sofrito. Cook for another 5 minutes until heated through.

Add Rice and Beans

In a separate pan, scramble the eggs until cooked to your liking. Fold them into the rice mixture.

Scramble the Eggs

Add salsa la chinesca to the rice mixture and stir until well combined. Cook for an additional 2-3 minutes.

Incorporate Salsa

Serve the Mexican fried rice hot, topped with sour cream, crumbled cotija cheese, and a sprinkle of sesame seeds.

Serve and Garnish

cooked rice

black beans, drained and rinsed

sour cream

cotija cheese, crumbled

large eggs

salsa la chinesca

In a bowl, mix together the shredded cabbage, grated carrots, and lime juice. Allow to sit for at least 30 minutes to pickle slightly.

Prepare the Curtido

In a separate bowl, combine mayonnaise and Cholula hot sauce. Mix well and set aside.

Prepare the Cholula Mayo

In a mixing bowl, combine cornstarch, all-purpose flour, salt, and black pepper. In another bowl, beat the eggs.

Prepare the Shrimp

Dredge the rock shrimp in the flour mixture, then dip them into the beaten eggs, and back into the flour mixture to ensure a crispy coating.

Coat the Shrimp

Heat vegetable oil in a deep pan over medium-high heat. Fry the shrimp in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Shrimp

While the shrimp is frying, grill or char the pineapple until caramelized. Cut into small pieces.

Char the Pineapple

On a plate, place a portion of crispy rock shrimp, top with charred pineapple, sliced avocado, and a generous drizzle of Cholula mayo. Serve with curtido on the side.

Assemble the Dish

Rock shrimp

Cornstarch

All-purpose flour

Salt

Black pepper

Vegetable oil

Pineapple

Avocado

Cholula hot sauce

Mayonnaise

Cabbage

Carrots

Lime juice

Peel and chop the yuca into chunks. Boil in salted water until tender, about 20-25 minutes. Drain and allow to cool.

Prepare the Yuca

Mash the cooled yuca in a mixing bowl. Add flour, egg, baking powder, salt, and cayenne pepper. Mix until well combined.

Make the Fritter Mixture

Heat vegetable oil in a skillet over medium heat. Drop spoonfuls of the yuca mixture into the hot oil and fry until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry the Fritters

In a small bowl, mix mayonnaise and enchilada sauce until smooth. Set aside.

Prepare Enchilada Mayo

On a serving plate, place the fritters, drizzle with enchilada mayo, and top with smoked habanero cheddar. Serve alongside the citrus cucumber slaw.

In a bowl, combine sliced cucumber, shredded red cabbage, chopped cilantro, lime juice, and salt. Toss to combine.

Yuca (cassava)

Baking powder

Cayenne pepper

In a medium bowl, mix the chocolate crumbs, melted butter, and salt until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake at 350°F (175°C) for 10 minutes, then remove and let cool.

In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until fully incorporated. Add the sour cream, vanilla extract, grated Mexican chocolate, and eggs, mixing until just combined.

Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour.

In a small saucepan, heat the lime juice and mini marshmallows over low heat, stirring until the marshmallows are completely melted and the mixture is smooth. Let cool slightly.

Prepare the Lime Marshmallow Topping

Once the cheesecake is cooled, spread the lime marshmallow topping over the surface. Drizzle the strawberry mezcal sauce on top and swirl gently with a knife to create a marbled effect.

Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, garnish with additional strawberry mezcal sauce if desired.

Chill and Serve

Granulated Sugar

Strawberry Mezcal Sauce

Lime Juice

Butter (melted, for crust)

In a slow cooker, combine the pork shoulder, orange juice, lime juice, minced garlic, cumin, salt, and black pepper. Mix well to ensure the pork is evenly coated.

Prepare the Pork

Cover and cook on low for 8 hours or until the pork is tender and easily shredded.