Hot Menu

Question 1

Tempura Fried Shrimp Tacos

Answer 1

“spicy mayo, red cabbage, cilantro”

Shrimp coated in tempura batter and fried served with chipotle mayo, pickled jalapeño and fresh jalapeño.
Topped with shredded red cabbage and cilantro.

Allergens:
Shellfish, nightshade, allium

Question 2

Corn Elote

Answer 2

“chipotle mayo, cotija, serrano, tajín”

Corn is shaved off of the cob sauteed with butter, serrano, and green onion.
Tossed with lime and chipotle mayo.
Topped with ricotta salata (a dry salty cheese) and tajín.

Allergens
Allium / Nightshade / Dairy / Egg / Cilantro

Marking
Spoon

Question 3

Seared Scallops

Answer 3

“carrot puree, salsa macha, peanut, fresno”

4 u12/16 scallops seared in butter.
Placed atop carrot puree and beneath salsa macha.
Finished with fresno powder and cilantro.

Allergens:
DF - sub avocado puree for carrot
Dairy / Allium / Nightshade / Nuts /Sesame

Marking:
Spoon

Question 4

Cacio e Pepe Stacked Tostadas

Answer 4

“oaxaca cheese, parmesan, chihuahua cheese, black pepper”

Three tostadas topped with mornay, chihuahua/oaxaca cheese.
Finished with a simple beurre blanc, shaved parmesan, and fresh cracked black pepper.

Allergens:
Dairy

Marking:
Sharp

Question 5

Tlayuda

Answer 5

“mole negro, goat cheese, maitake mushrooms, caramelized onion, crema”

A Crispy Masa chip spread with mole negro , roasted maitake mushrooms, caramelized onion, goat cheese and oaxaca cheese melted on top.
Finished with crema, green onion, and cilantro.

Allergens:
Allium/ Nightshade / Cilantro / Dairy

Marking:
Sharp (if sharing with more than 2 guests)

Question 6

Roasted Sweet Potato

Answer 6

“chipotle remoulade, toasted pepitas, cilantro and mint”

Roasted sweet potato wedges plated on top of chipotle remoulade, garnished with toasted pepitas
and herbs (cilantro, parsley, mint)

Allergens:
Dairy / Cilantro / Soy

Question 7

Octopus Al Pastor

Answer 7

“al pastor sauce, cilantro, micro shiso, serrano, sea salt, fresno powder”

Octopus boiled then flash fried with a light GF flour coating served with al pastor sauce,
herb salad of cilantro, micro shiso, serrano that is tossed with lime vinaigrette.
Topped with sea salt flakes and a light dusting of fresno powder.

Allergens:
Allium / Nightshade

Marking:
Spoon and sharp

Question 8

Glazed Carrots

Answer 8

“carrot mole, serrano, goat cheese, sesame, cilantro”

Diced carrots sauteed with serrano, an apple cider vinegar and a carrot juice glaze.
Goat cheese is folded in to be slightly melty.
Served with carrot mole on the bottom.
Finished with sesame seeds and cilantro tossed in the lime vinaigrette.

Allergens:
Dairy / Cilantro / Allium / Sesame seeds

Marking:
Spoon

Question 9

Duck Leg Tamal

Answer 9

“mole negro, crema, queso fresco”

Tamal made with blue corn masa and shredded duck leg confit inside with with a mole negro salsa
Finished with crema, queso, micro shiso salad.

Allergens:
Dairy / allium

Marking:
Spoon and Fork