TREE TOMATO

—

BENDITO MAR OYSTER
Tiger’s milk granita with cacao mucilage and pickled jícama in corn vinegar.

COAST, HIGHLANDS, JUNGLE
Crab, cushuro, cocona

— Creole pear kompot, honey and brandy —

—

ANDEAN CACTUS FRUIT AND MOLLUSKS
Scallop, queen clam with sanki and jalapeño

— Pulquerita: Herradura blanco tequila, pulque, ginger, lime —

—

PESCADILLA
Fried quesadilla filled with fish, habanero emulsion, macha mayo, chubasco sauce.

— Clamatada with Worcestershire and chubasco sauces —

—

OXIDATION
Prawn, pork, and yacón

TLAPIQUE OF SEA BASS
A chinampa-origin preparation, milpa vegetables, ancho chili sauce and herbs.

— Pousio soda: Herradura Ultra tequila, wild bergamot, pennyroyal, spearmint, chamomile, lemon balm, and lavender —

—

ENMOLADA, NEW YORK “LAND OF ALL,” INSECTS
Corn tortilla covered in Baldío red mole, New York cut, escamoles, chapulines, and maguey worms.

— Vermouth soda: Arca-Garambullo vermouth, lime and honey tincture, soda —

—

LAYER GROUNDS
Maca and our RITO coffee

— Old fashioned: Herradura blanco tequila, corn mirin, mesquite syrup, cacao tincture —