Mexican Tequila Lunch Pairing at La Hacienda de San Angel Photos

The main Land and Sea course.

Pork Belly Carnitas with a tequila gastrique reduction.

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 sorbe.

Sweet Potato Cream topped with queso fresco foam and cinnamon oil.

Octopus seared in an Ajillo pepper sauce.

Tequila Tres Leches Cake with Avocado Mint Ice Cream.