Festival of the Dead
THE MEXICAN GASTRONOMIC RITUAL
Wild Greens Tamale
$250
180 g / 6.3 oz | A tamale inspired by the ritual offerings made at our ancestral floating gardens in Xochimilco, made with finely ground corn masa (dough), bundled with wild greens, accompanied with a mix of tender greens from our floating gardens, served over a unique mole prepared with begonia, lavender and chamomile flowers, and topped with a dusting of corn-husk ash.
Rabbit in the Moon
$580
210 g / 7.4 oz | Rabbit, braised with a agave-nectar glaze, accompanied with a mole made of huitlacoche—corn fungus—inspired by the cuisine of the State of Tlaxcala. Served with roasted vegetables and runner beans.
Memories
$230
160 g / 5.6 oz | A mousse made of candied squash, with squash-seed praline and a gel made of black zapote fruit and guava. Covered with a sugar dome, decorated with marigold powder and flowers.
Cocktail El camino
$220
125 ml | Alipús Santa Ana mezcal, Bergamot liqueur, marigold liqueur, Aperol, mandarin, sweet & sour, egg white and aromatic bitter.