tikin xic snapper, pickled cabbage, escabeche onion, bilstered tomato, champurrado ice cream, southern hill farms blueberries

CONICO AMARILLO MEXICO CITY

creekstone farms new york strip, ramps, chile guero, chivo blanco, truffled cheese

OLOTILLO BLANCO OAXACA

CONICO AMARILLO I MEXICO CITY

GROUPER CHEEK

live sea scallops, lime, tomatillo, guajillo aioli

CONICO AZUL TLAXCALA

amargo vallet, granda vallet, femet vallet

AMARO FLIGHT

pa'lante blanco rum, cold brew, vanilla chai, coffee liqueur

AYE CHAI-HUAHUA

14 horchata ice cream, mexican rum soaked chocolate cake, meringue

UN DIA EN MICHOACAN

MONOPOLIO IPA ESPECIAL

HERCULES RELAMPAGO

CERVEZERIA CIELITO LINDO

TEPACHE SAZON PINEAPPLE CINNAMON

MONOPOLIO LAGER NEGRA

HERCULES HOMBRE PAJARO

MONOPOLIO LAGER CLARA

PACIFICO

MODELO ESPECIAL

MIGUEL TORRES ESTALADO SPARKLING ROSE

TAPIZ SPARKLING TORRENTES

POUR ME GUELE ROSE

MAF FI CAVA

BROADBENT VINHO VERDE

CASA JIPI SAUVIGNON BLANC

BOAL DE AROUSA ALBARIÑO

In a small bowl, mix olive oil, lime juice, minced garlic, chili powder, salt, and black pepper to create the marinade.

Prepare the Marinade

Place the snapper fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Snapper

Preheat a grill or skillet over medium heat. Grill the marinated snapper for about 4-5 minutes on each side until cooked through.

Cook the Snapper

In a saucepan over medium heat, combine apple cider vinegar, sugar, and salt. Stir until the sugar dissolves.

Prepare the Pickling Liquid

In a bowl, add the shredded cabbage and carrots. Pour the hot pickling liquid over the vegetables and let them sit for at least 30 minutes before serving.

Pickle the Cabbage

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil.

Prepare the Escabeche

Remove the pan from heat and add the thinly sliced red onion. Let it sit for at least 30 minutes to pickle.

Pickle the Onions

Preheat your oven to 400°F (200°C). Place the Roma tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt.

Prepare the Tomatoes

Roast in the oven for 20-25 minutes until the skins blister and they are slightly caramelized.

Blister the Tomatoes

In a saucepan, heat the milk and corn masa over medium heat. Stir continuously until it thickens slightly.

Make the Champurrado Base

Remove from heat and stir in the chopped dark chocolate and sugar until fully dissolved. Add vanilla extract and mix.

Add Chocolate and Flavor

Let the mixture cool, then pour it into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.

Chill and Freeze

Scoop the champurrado ice cream into bowls and top with fresh blueberries for garnish.

Serve

Snapper fillets

Olive oil

Lime juice

Garlic, minced

Chili powder

Salt

Black pepper

Green cabbage, shredded

Apple cider vinegar

Sugar

Carrots, julienned

Red onion, thinly sliced

White vinegar

Water

Roma tomatoes

Milk

Dark chocolate, chopped

Corn masa

Vanilla extract

Blueberries, for garnish

Wash and trim the ramps, and slice them into 1-inch pieces. Rinse and slice the chile guero into thin rings. Cut the New York strip steaks into manageable portions if they are overly large.

Prepare the Ingredients

Generously season the New York strip steaks with salt and black pepper on both sides, allowing them to sit at room temperature for about 15-20 minutes.

Season the Steak

Heat a grill or a cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, place the seasoned steaks in the pan and cook for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Cook the Steak

In a separate pan, heat the remaining olive oil over medium heat. Add the ramps and chile guero, sautéing for 3-4 minutes until they are tender and fragrant.

Sauté the Ramps and Chile Guero

Once the steaks are cooked to your liking, remove them from the heat and let them rest for a few minutes. Top the steaks with slices of chivo blanco and truffled cheese while they are still warm.

Add Cheeses

Place the cooked steak on a plate, spoon the sautéed ramps and chile guero over the top, and garnish with chopped fresh parsley.

Plate the Dish

Serve immediately while hot, paired with your favorite side dish such as roasted vegetables or a fresh salad.

New York Strip Steak (Creekstone Farms)

Ramps

Chile Guero

Chivo Blanco (Goat Cheese)

Truffled Cheese

Olive Oil

Black Pepper

Fresh Parsley

Remove the stems and seeds from the dried yellow chiles. Rinse them under cold water and soak them in hot water for about 20 minutes until softened.

Prepare the Chiles

In a blender, combine the soaked chiles, tomatillos, garlic cloves, onion, ground cumin, ground coriander, and vegetable broth. Blend until smooth.

Blend the Ingredients

Heat olive oil in a saucepan over medium heat. Pour in the blended mixture and add salt. Simmer for about 15-20 minutes, stirring occasionally until the mole thickens.

Cook the Mole

Trim the ends of the fresh green beans and rinse them under cold water.

Prepare the Green Beans

Bring a pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until vibrant green and tender-crisp. Drain and rinse under cold water to stop the cooking process.

Blanch the Ejotes

In a skillet, heat olive oil over medium heat. Add the blanched green beans and sauté for 2-3 minutes until heated through. Add salt to taste.

Sauté the Green Beans

Wash the small potatoes and place them in a pot. Cover with water and bring to a boil. Cook for about 10-15 minutes until fork-tender. Drain and let cool slightly.

Prepare the Potatoes

In a separate pot, combine white vinegar, water, salt, sugar, garlic cloves, black peppercorns, and bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes.

Make the Pickling Liquid

Once the potatoes are cool, slice them if desired and place them in a jar. Pour the hot pickling liquid over the potatoes, ensuring they are fully submerged. Let cool to room temperature, then refrigerate for at least 2 hours before serving.

Pickle the Potatoes

Dried yellow chiles

Tomatillos

Garlic cloves

Onion

Ground cumin

Ground coriander

Vegetable broth

Fresh green beans

Small potatoes

Black peppercorns

Bay leaf

Rinse the grouper cheeks under cold water and pat them dry with paper towels. Remove any skin or membranes if necessary.

Prepare the Grouper Cheeks

Peel the garlic cloves and mince them finely. Set aside.

Mince the Garlic

Rinse the fresh parsley, shake off excess water, and chop it finely. Set aside.

Chop the Parsley

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté the Garlic

Add the grouper cheeks to the skillet and season with salt and black pepper. Cook for about 3-4 minutes on each side or until the fish is opaque and flakes easily with a fork.

Cook the Grouper Cheeks

Once the grouper cheeks are cooked, add lemon juice and chopped parsley to the skillet. Stir gently to combine and let it cook for an additional minute.

Add Lemon Juice and Parsley

If you'd like to add a bit of heat, sprinkle in the red chili flakes and stir. For an extra briny flavor, add the capers at this point.

Optional Additions

Transfer the grouper cheeks to a serving platter and spoon any remaining pan juices over the top. Garnish with additional parsley if desired.

Serve the grouper cheeks immediately with your choice of sides, such as rice, quinoa, or a fresh salad.

Grouper Cheeks

Garlic Cloves

Lemon Juice

Red Chili Flakes

Capers

Start by rehydrating the guajillo peppers. Place them in a bowl of hot water for 15-20 minutes until softened.

Prepare the Guajillo Aioli

In a blender or food processor, combine the rehydrated guajillo peppers (stems and seeds removed), garlic, mayonnaise, olive oil, salt, and black pepper. Blend until smooth and adjust seasoning as needed. Set aside.

Make the Aioli

While the aioli is blending, remove the husks from the tomatillos and rinse them under water. Cut them into quarters.

Prepare the Tomatillo Salsa

In a blender, combine the tomatillos, juice of 2 limes, and a pinch of salt. Blend until you have a chunky salsa consistency. Adjust seasoning if needed.

Blend Tomatillo Salsa

Rinse the live sea scallops under cold water and pat them dry with a paper towel.

Prepare the Scallops

In a hot skillet, add a drizzle of olive oil. Sear the scallops on high heat for about 1-2 minutes on each side until they are golden brown and cooked through.

Cook the Scallops

On a serving plate, arrange the seared scallops. Drizzle with guajillo aioli and top with tomatillo salsa. Squeeze fresh lime juice over the top for added zest.

Garnish with lime wedges and serve immediately while the scallops are warm.

Live sea scallops

Lime

Tomatillo

Guajillo peppers

Garlic

Mayonnaise

Chill three small tasting glasses by placing them in the refrigerator or filling them with ice water for a few minutes.

Prepare the Glasses

Using a jigger, measure 1 oz of Amargo Vallet and pour it into the first chilled glass.

Measure the Amaro

Measure 1 oz of Granda Vallet and pour it into the second chilled glass. Then, measure 1 oz of Femet Vallet and pour it into the third chilled glass.

Repeat for Other Amaros

Use a vegetable peeler to carefully cut a strip of orange peel. Twist it over the first glass of Amargo Vallet to release the oils, then drop it into the glass.

Prepare the Garnishes

Place one cherry into each glass as a garnish.

Add Cherries

Arrange the three glasses on a serving tray. Serve the Amaro flight with a small tasting spoon or straw for each glass.

Present the Flight

Encourage guests to taste each Amaro sequentially, savoring the distinct flavors and aromas.

Enjoy Responsibly

Amargo Vallet

Granda Vallet

Femet Vallet

Orange Peel

Cherries

Prepare the vanilla chai tea according to package instructions. Use hot water and steep for about 5 minutes. Once brewed, set aside to cool.

Brew Your Chai

In a shaker, combine the pa'lante blanco rum, cold brew coffee, brewed vanilla chai tea, and coffee liqueur. Fill the shaker with ice and shake vigorously for about 15 seconds.

Combine Base Ingredients

Fill a glass with ice cubes to chill it. If desired, you can rim the glass with cocoa powder by moistening the rim and dipping it in cocoa powder.

Prepare Glass

Strain the mixture from the shaker into the prepared glass over the ice. Leave some space at the top for garnish.

Strain and Serve

Top with whipped cream, a sprinkle of ground cinnamon, and a dusting of cocoa powder for added flavor and presentation.

Conico Amarillo Mexico City

Olotillo Blanco Oaxaca

Conico Amarillo I Mexico City

Grouper Cheek

Conico Azul Tlaxcala

Amaro Flight

Aye Chai-huahua

Un Dia En Michoacan

Monopolio Ipa Especial

Hercules Relampago

Cervezeria Cielito Lindo

Tepache Sazon Pineapple Cinnamon

Monopolio Lager Negra

Hercules Hombre Pajaro

Monopolio Lager Clara

Pacifico

Modelo Especial

Miguel Torres Estalado Sparkling Rose

Tapiz Sparkling Torrentes

Pour Me Guele Rose

Maf Fi Cava

Broadbent Vinho Verde

Casa Jipi Sauvignon Blanc

Boal De Arousa Albariño