Lounge

Pico de gallo, guacemole y salsa tatemada.

Juicy pork loin stuffed in Mexican spices, served with black bean dip and Xnipec sauce – 3 pieces.

Adobado pork & octopus cooked in three chilis oil, served on blue corn sope, and topped with jalapeño emulsion – 3 pieces.

Marinated in adobo al pastor sauce, grilled, served with onion and roasted pineapple sauce mayonnaise – 3 pieces.

Blue corn quesadilla stuffed with smoked marlin in chipotle, Oaxacan quesillo, topped with avocado mousse – 4 pieces.

Catch of the day cooked in lime with green apple, celery, cucumber, cilantro, onion, and avocado sauce – 3 pieces.