SOFT CRAB WITH HORSERADISH AIOLI

“Cangrejo al ajillo’’ Al Ajillo is a typical condiment in the cuisines of the Spanish-speaking world. In Mexico, it combines guajillo chili peppers and Ajo (garlic). The likely origin, through colonization, is the Spanish dish gambas al Ajillo, prawns cooked in garlic and hot paprika oil.

SHRIMP SKEWERS ``AL PASTOR`` ADOBO

Roasted onion, garlic tomato, guajillo, pasilla chili, white vinegar, Axiote (a spice made from the red seeds of the annatto tree), lime juice, lime zest, oil, cumin, toasted oregano, orange juice, all blended make a juice and sour rub. This dish is originally from Merida, Yucatan. It's also good with Xnipec sauce (The name "Xni-Pec "comes from the Maya words "ni" (nose), and "peek" (dog), referring to a dog's wet nose, since this sauce can be so hot that your nose will sweat like a dog!).

COCONUT AND SCALLOP CEVICHE, ``LECHE DE TIGRE``

Coconut and scallops are always good together; the white meat and soft coconut complement each other. "Leche de Tigre" (Leche de Tigre, literally "tiger's milk," is the citrus-based, spicy marinade used to cure the fish, in classic Peruvian ceviche.) ing: garlic, onion, ginger, lime juice, lime zest, salt and pieces of raw fish, all blended, brings a fresh and spicy flavor.

REFRIED BEANS ``TLACOYO`` AND CACTUS

Refried beans with pork "Asiento," the fat oil is the one that ends up in the pot when you confit pork and also has a potential sweet pork flavor; The word TLACOYO comes from the náhautl word, TLATLAOLLI, meaning ground corn masa. It refers to a thick corn tortilla stuffed with beans or other fillings. "Tlacoyos" are small, flattened masa pockets stuffed with either bean, cheese, or fava beans and then grilled on a comal.

SMOKED POTATO SOUP

Mesquite wood smoked potato; local roasted Coquelet stock, onion confit, leeks, garlic, celery, sour cream, organic milk, and ghee butter completes the soft and creamy potato soup.

SWEET POTATO CREAMY SOUP AND NUTMEG

Usually, "camote" in Mexico is candy desserts, but this time, we bring it to you in a rustic and creamy soup combined with onion, garlic, leeks, and herbs. While the yam is native to Africa and Asia, the sweet potato is indigenous to tropical America. The actual sweet potato, "Ipomoea Batatus," has played a significant and versatile role in Mexican cooking. The Uto-Aztecan word Camotli is the root of many words for sweet potatoes, including the Spanish camote.

SHRIMP PHYLLO ``EMPANADA``

Hoja santa pesto, potato sauce and topped with berries salad. Robust flavor and Hoja Santa (pronounced O-hah SAN-Tah) is an herb commonly used in the cuisines of central and southern Mexico to flavor many savory dishes. The term hoja santa means "sacred leaf" in Spanish, but this herb also goes by several different names, including yerba santa, Mexican pepper leaf, and root beer plant.

KING KAMPACHI COVERED IN SACRED LEAF

King Kampachi is a delicious, sashimi-quality marine fish. It has a clean, crisp bite and a rich, buttery flavor. It is highly versatile: as sushi and sashimi, it is unsurpassed; and is equally delicious grilled, baked, sautéed, poached, smoked, or however you like to prepare it. We serve this dish with fennel salad and cauliflower sauce.

GRILLED OYSTERS

Dried meat-topped "machaca" and yuzo bell pepper juice. El Chingon Oysters have won a lot of recognition in a brief period. The process to grow these oysters involve a lot of dedication and a "Chingo de Amor" from our Team in Guerrero Negro. It takes them over two years to grow El Chingon, to get that meat fill, huge adductor, and excellent flavor. But, it's worth it! We serve Grilled oysters with dirty fries, Idaho potato, parsley, chives, cured manchego cheese, and house-made chili oil.

TLAYUDAS

Tlayuda, sometimes spelled Tlayudas, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried, or toasted tortilla covered with a spread of refried beans, Asiento (pork lard), lettuce or cabbage, avocado, meat, Oaxaca cheese, and salsa.

“CALDO MICHI” JALISCOS TRADITIONAL FISH SOUP

The dish's name comes from "Michtli", which means fish in Nahuatl, commonly prepared in Jalisco and Michoacán. They use Fish varieties found in lakes within these states. We prepare This broth with freshwater fish and cooked vegetables, serrano chili, and chipotle, seasoning the dish with salt and lemon. We can fry the vegetables a little before cooking.

OAXACAN TAMALE

Veggie ash Black mole coquelet, Oaxacan tamale topped with jicama salads. Oaxacan tamales you can find in all parts of the country but are best, naturally, here—consist of masa (a mash made of ground corn soaked in water and lime), chicken, and mole negro, wrapped in a banana leaf and steamed. The best known of Oaxaca's moles is mole negro, which is darker than mole poblano and includes chocolate, chili peppers, onions, garlic, and more. Its distinguishing ingredient is the leaf of the hoja santa. It is the most complex.

DAY SEVEN

Panucho Axiote

Shrimp “Panucho Axiote,” chili sauce, pickled red onion, and habanero dust. Panucho is a dish from the cuisine of the Yucatan Peninsula in Mexico. It is a small handmade corn tortilla cut into a stew, made with beans, and then fried in oil or lard. Later it is adorned with leaves of lettuce, stewed pork, tomato, and onion previously seasoned with sour orange and salt, avocado, carrot, and colored message. This dish will be accompanied by an extra amount of hot sauce made with habanero chile: green mix salad, serrano vinaigrette, seared panela, and refried beans.