Finely chop the beef tenderloin and place it in a bowl. Add mitmita spice, chopped cilantro, egg yolk, olive oil, salt, and pepper. Mix until well combined. Set aside.

Make the Holy Basil Aioli

In a small bowl, combine chopped holy basil, minced garlic, lemon juice, olive oil, salt, and pepper. Whisk until smooth and creamy. Adjust seasoning to taste.

Prepare the Buckwheat Crackers

In a mixing bowl, combine buckwheat flour, water, and a pinch of salt. Mix until a dough forms. Roll out the dough thinly and cut into desired cracker shapes. Sprinkle seeds on top and bake at 180°C (350°F) for 15-20 minutes or until golden and crispy.

Assemble the Dish

On a plate, place a scoop of the beef tartare. Drizzle with holy basil aioli and serve with seeded buckwheat crackers on the side.