Combining scallops, onions, cilantro, avocado and lime juice, the Mayan Ceviche was
served in a salt rimmed, margarita glass with a tiny scoop of mango
Sweet Potato Cream topped with queso fresco foam and cinnamon oil.
The main "Land and Sea" plate.
Octopus seared in an Ajillo pepper sauce.
Pork Belly Carnitas with a tequila gastrique reduction.
Tequila Tres Leches Cake with Avocado Mint Ice Cream.