Grilled jicama filled with fried tuna marinated in pineapple and chipotle. Accompanied with guacamole and pico de gallo.
Freshly cut tuna marinated in soy sauce with mushrooms and red onions. Served over shrimp cracker.
Fresh and tropical.
Cooked in a high pressure vacuum at temperatures of 161 Fahrenheit degrees for 12 hours in a soy sauce with vinegar and ginger rice. Served over a bed of sweet potatoes.
Fried Calamari served with marinara salsa.
Servidos con chile tajin, mayonesa y queso parmesano.
Oven baked bread filled with mole poblano with chicken.
Traditional guacamole accompanied with fresh corn tortilla chips.
Oven baked bread filled with cochinita pibil accompanied with onions and habanero salsa.
Salad with baby spinach, pear, apple, grapes, goat cheese and sugared nuts. Served with a strawberry and basil dressing.
Mixed lettuce, chicken cooked at high vacuum temperatures, caramelized onions, grilled tomatoes, and Indian nuts. Served with a roasted chile salsa and lemon.
Mixed Lettuce and spinach with cherry tomatoes, goat cheese, quince, mangos, strawberries, guacamole and honey vinaigrette.
Carnaroli rice mixed with mushrooms and parmesan cheese
Chicken breast cooked at high temperatures within a vacuum encrusted in parmesan and a reduction of caramelized onions. Accompanied with sweet potato fries.
Simmered Coconut milk, curry, churchum, and salted vegetables. Typical of India.
Huitlacoche tortilla, pork belly cooked within a high pressure vacuum, with a reduction of pineapple and chile de arbol, crunchy pore, watercress, and papaloquelite oil.
USDA Prime Rib Eye accompanied with wedge fries.
Homemade tortilla, soy chorizo, salted cauliflower, cactus, roasted pineapple, and salsa of pumpkin pit
Shredded duck accompanied with finely sliced chiles, roasted onions, guacamole, cactus, and corn tortilla.
Salted shrimp with chile cream flamed with Mezcal. Accompanied with white rice.
Tuna with a center of pineapple crusted with pistachio and amaranth. Accompanied with mashed potatoes, grilled vegetables, fresh lettuce, honey vinaigrette with ginger and crunchy sweet potato.
Grilled octopus tentacles adorned with dried chiles. Accompanied with yuca cream, chipotle mayonnaise, and parsley oil.
Fish Meatballs served in broth of tomato and chipotle. Accompanied with rice.
Four enchiladas filled with octopus bathed in green salsa. Swiss style but with a touch of Nomads.
Fresh fish encrusted with chiles. Accompanied with salted vegetables, steamed rice with onion and white wine base
Salmon with Jamaican spices escalada. Truffle potatoes, salad, and fried almonds.
Rigatoni pasta, salted octopus with candied tomatoes and red wine sauce with chile del arbol and onions.
Elaborated within a traditional oven with ossobuco and parmesan.
Spaghetti prepared with bacon, goat cheese, mozzarella, parmesan and a touch white truffle oil.
Cheesecake, with mango fluff, nibs of cacao, reduction of Jamaica and zest of lemon.
Traditional churros accompanied with chocolate and mole hot sauce.
Semi-sweet brownie, vanilla ice-cream, and sugared almonds.
Crunchy chocolate in the form of salami. Served with cheese cream and homemade marmalade.
Surprise of the Chef covered in a ball of semi-sweet chocolate and flamed with Cointreau. Accompanied with ice-cream Jack Daniel’s Honey.