Date: November 10th – 19th.
Location: Isla Rio Cuale 4, Centro, 48300 Puerto Vallarta, Jalisco
Organizer:Gabriela Sánchez. 3222230788, firstname.lastname@example.org
“Yucatecan Roots with Sea flavor”
CHEF: EDUARDO ARMIN ESTRELLA NARVAEZ
RED SPICE SEARED AHÍ TUNA.
Tuna seared in Yucatecan spice, with a caramelized mango relish and pickled onions, whit dried chilli ginger sauce.
BEEF BLACKENED TIRADITO
Tenderlion of beef, in black scab crust, on a sweet potato with roquefort and scrap ancho chili sauce, accompanied on pickled onions and radish.
DUCK CONFIT ON SWEET RUSTIC POTATO.
Meat Duck confit baked in wood with spices, served on sweet sweet potato buried in ashes, and bathed in a royal jelly sauce with hive and mustard, epazote.
SWEET AND SOUR TAMARINDO SALAD.
Baby mix Green lettuce, cucumbers, carrot, seasonal jicama, tamarind dressing, crispy bacon, toasted peanuts and roquefort cheese. SOUP 2. SEASON CRUSTACEAN BISQUE. French soup made from shrimp, crab and lobster, cooked over low heat, served with crostinis on lobster topenade with sour cheese.
GRILL MAYAN OCTUPUS
Octopus grilled in handmade mayan marinade, accompanied by baby corn cob grill in house butter and cotija cheese and a habanero avocado foam.
Delicious U10 shrimp marinated in achiote and local orange juice, baked in banana leaf, served in smoked bean puree, pico de gallo sauce and mouse guacamole cilantro.
LANGOSTA TORTELLINI AND SHRIMP, IN LIMON FOAM.
Homemade fresh Homemade pasta, filled with lobster and shrimp with ricotta cheese, in a saffron sauce and lemon foam.
RACK OF LAMB IN WHITE YUCATECO SCRAP ASH.
350GR Selected lamb rib marinated in white scrap and cooked to the grill to the desired term, served in a yucatecan white sauce and a couli of roasted tomato and good herb
CORN CAKE SPONGE DECONSTRUCTED
Delicious corn bread served with Italiana cream, and a sauce of three milks accompanied with honey ice cream and house pollen.