TACO BAR GOURMET
1. Short-rib (slowly baked for 12 hrs, marinated in golden garlic oil, piloncillo, and black chile) accompanied by a salad of greens, mushrooms and goat cheese.
2. Fried squid stuffed with basil, green tomato, and shrimp accompanied by tropical guacamole (grilled pineapple, dehydrated tomato, mango, and cilantro).
3. Crunchy salmon dill with mousse a creamy touch, wrapped in chard leaf accompanied by baby spinach, grilled asparagus
4. Taco de jaiba concha suave con pico de gallo y alioli de tamarindo y chipotle
5. Ribeye and marrow taco, serrano chile salad and molcajete sauce.
6. Taco with cheese crust with pork belly castacan, guacamole, habanero radish chile and yellow lemon.
2. Fried squid stuffed with basil, green tomato, and shrimp accompanied by tropical guacamole (grilled pineapple, dehydrated tomato, mango, and cilantro).
3. Crunchy salmon dill with mousse a creamy touch, wrapped in chard leaf accompanied by baby spinach, grilled asparagus
4. Taco de jaiba concha suave con pico de gallo y alioli de tamarindo y chipotle
5. Ribeye and marrow taco, serrano chile salad and molcajete sauce.
6. Taco with cheese crust with pork belly castacan, guacamole, habanero radish chile and yellow lemon.
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