Aztec Elixer

A complex craft cocktail featuring Mezcal, ancho chile liqueur, lime juice, tamarind puree, and agave nectar, garnished with edible flowers, and cacao nibs. 

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Tequila-Infused Ceviche

 A refined ceviche of tender white fish marinated in premium tequila, lime juice, and a touch of agave, garnished with micro cilantro and edible flowers.

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Lobster Aguachile

 Succulent lobster tail slices in a vibrant aguachile sauce made with lime, cilantro, and jalapeño, accompanied by avocado spheres and radish petals.

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Mango and Jicama Salad

A refreshing and colorful salad featuring julienned mango and jicama, tossed with a citrus vinaigrette and garnished with pomegranate seeds and a sprinkle of chili powder.

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Roasted Poblano and Corn Soup

A velvety roasted poblano and sweet corn soup, topped with a drizzle of lime crema and crispy tortilla strips, served with a side of charred corn salsa.

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Ancho Chile-Rubbed Beef Short Ribs (Option 1)

Slow-braised beef short ribs rubbed with ancho chile and spices, served with a rich tomatillo and cilantro sauce, accompanied by creamy poblano polenta and roasted heirloom carrots.

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Red Snapper Veracruz (Option 2)

Pan-seared red snapper fillet in a Veracruz-style sauce with tomatoes, olives, capers, and bell peppers, accompanied by creamy poblano polenta and roasted heirloom carrots.

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Desserts: (Choose 1 per group event) 

Tres Leches Cake with Passion Fruit Glaze

A delicate gluten-free tres leches cake infused with a hint of vanilla, topped with a tangy passion fruit glaze and garnished with tropical fruit slices and a touch of coconut cream.​

or 

Mayan Chocolate Mousse
A delicate, rich chocolate mousse infused with a hint of roasted chili powder and cinnamon, layered with creamy peanut butter cream, and garnished with a crunchy honey-roasted peanut crumble and edible flowers and gold.

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