Mexico North to South: 5-Course Tasting Menu

Mexico’s food history and traditions are incredibly diverse, with each region offering unique flavors and techniques. I’ve designed this menu to take guests on a culinary journey, starting from Ensenada in the north and traveling to Chiapas in the south. Along the way, you’ll experience the distinct tastes of Sonora and Jalisco, allowing you to savor various regional flavors in a single meal. Each course is thoughtfully crafted to celebrate Mexico’s vibrant culinary heritage. Tickets can be purchased here.

 

First Course  - Baja Style Taco (Ensenada)

A hand-made blue corn tortilla with an asadero cheese crust is the perfect vessel for this fresh, breaded fish taco, which is complemented by a carrot coleslaw salad, chipotle dressing, and avocado coulis.  

 

Second Course - Chimichanga (Sonora)

A fresh flour tortilla, filled with shredded seasoned beef and potatoes, on a bed of pickled vegetables, dressed with chiltepin mayonnaise and fresh cheese.

 

Third Course - Pozole Seco (Jalisco)

An oregano and ancho chili-seasoned broth is served with boneless chicken meat, hominy corn kernels, and sauteed Brussels sprouts. The dish is topped with fresh radishes, toasted pumpkin seeds, ancho chili cream, and a tortilla crumble.

 

Fourth Course - Beef Tenderloin (Chiapas)

The chef’s version of Pepita con Tasajo, reserved for the January Festival of Chiapas, is grilled beef tenderloin topped with a pumpkin seed sauce, black bean puree, and grilled baby corn and zucchini. Pumpkin seeds and black beans are cornerstone ingredients in Chiapas and are highly influenced by traditional Mayan cooking.

 

Fifth Course - Mango Panna Cotta (Mexico)

Mexico is the sixth-largest mango producer in the world, with five states producing 76% of the country’s mangoes. This mango panna cotta is served with a chocolate-habanero ganache, a vanilla crumble, and fresh berries.