Pequenitos

Question 1

Tuna Tartare

Answer 1

Finely diced market fresh tuna tartare dressed with yuzu, dashi, soy, lime, garlic, chives, and rice vinegar. Laid on top of guacasabi. Served with five pieces of fried wonton taco shells. Garnished with white sesame and micro cilantro.

Notes: raw.

ALLERGENS: fin fish, gluten, citrus, allium, sesame, cilantro, and soy.

Question 2

Wagyu Beef Tartare

Answer 2

Hand-diced Mort & Co. Phoenix Beef Australian Wagyu Tri Tip, grade five. Mixed with caper, onion, cornichon, horseradish, extra virgin olive oil, chive, shallot, mayo, dijon mustard, parsley, worcestershire, and cured egg yolk. Served with five pieces of crispy blue corn taco shells lined with arugula.

Notes: raw.

ALLERGENS: allium, egg, gluten, fin fish, soy (gluten cross-contamination).

Question 3

Crispy Rock Shrimp

Answer 3

Tempura battered (flour, cornstarch, soda water) and fried Argentinian rock shrimp, tossed in chipotle aioli (chipotle, lime, mayonnaise). Laid on a lettuce cup, topped with green onion. Served with guacasabi, flour tortillas, and crispy wonton taco shells.

ALLERGENS: shellfish, gluten, allium, capsicum, and soy.

Question 4

Corn Empanadas

Answer 4

Three pieces of creamed corn (yellow onion, corn, red bell pepper, cotija cheese, heavy cream, black pepper, salt) stuffed empanadas (flour, butter, egg, water, sugar). Served with a side of mango slaw (green and red cabbage, mango, chayote (Mexican squash), cilantro, green onion, apple cider vinegar, sugar, habanero), and banana habanero ketchup (banana, habanero, onion, garlic, raisin, rum, allspice, nutmeg, cumin, chili flake, cinnamon, clove, tomato paste, apple cider vinegar, honey, brown sugar).

ALLERGENS: empanada - dairy, allium, egg, gluten, capsicum. Slaw - stone fruit, allium, cilantro, capsicum. Ketchup - nightshade, capsicum, allium.

Question 5

Chicken Empanadas

Answer 5

Three pieces of picadillo (ground chicken, onion, garlic, red & green bell pepper, jalapeno, cilantro, thyme, cumin, paprika) stuffed empanadas (flour, butter, egg, sugar, water). Served with a side of mango slaw (green & red cabbage, mango, chayote (Mexican squash), cilantro, green onion, apple cider vinegar, sugar, habanero), and banana habanero ketchup banana, habanero, onion, garlic, raisin, rum, allspice, nutmeg, cumin, chili flake, cinnamon, clove, tomato paste, apple cider vinegar, honey, brown sugar).

ALLERGENS: empanada - dairy, allium, egg, gluten, capsicum. Slaw - stone fruit, allium, cilantro, capsicum. Ketchup - nightshade, capsicum, allium.

Question 6

Wagyu Beef Flautas

Answer 6

Three pieces of Mexican-style beef picadillo (ground wagyu beef, cheese, onion, garlic, potato, cumin, tomato, red & green bell peppers, salt) stuffed flautas (deep-fried flour tortilla). Served with tomatillo avocado salsa (tomatillo, avocado, white onion, cilantro, jalapeno, and extra virgin olive oil).

ALLERGENS: flautas - allium, capsicum, nightshade, gluten, soy. Salsa - nightshade, capsicum, allium, cilantro.

Question 7

Crispy Potato Taquitos

Answer 7

Four pieces of deep-fried corn tortilla rolls stuffed with smashed purple Peruvian potato mixed with shredded Oaxacan cheese, queso Chihuahua, cilantro, and sauteed roasted wild mushrooms with garlic, onion, and butter. Placed on a bed of avocado habanero sauce (avocado, habanero chile, mint, tomatillo, lime). Topped with shaved red cabbage slaw in jalapeno vinaigrette (pickled jalapeno, pickling liquid, red wine vinegar, olive oil, dijon mustard, fresh oregano) and diced roma tomato.

ALLERGENS: dairy, allium, citrus, capsicum, nightshade, soy (gluten cross-contamination).