Sazón

yellow fin tuna crudité / avocado / cucumber / spicy tacuba sauce / side of chips

shrimp in a martini glass / light crispy batter / sweet and spicy aioli

huitlacoche: savory and earthy corn truffle over mini tortillas / native spices / queso fresco

Nine course tasting menu

Nine course tasting menu with tequila, mezcal and wine pairing

the traditional Mexican way to finish a meal

A Symphony of Flavors / ice cream / caramel / nuts / sauce / essence of chile

tortilla stuffed with Muscovy duck / sweet potato / mole poblano

zucchini blossom / stuffed with three cheeses / light crisp batter / ginger aioli and chocolate balsamic

California white seabass / mole verde

octopus / Thai chili spices / pancetta / crostini

Salted Caramel Kahlua, Espresso, Frothed Milk

Mexico City style coffee with Chef's own special interpretation. Licor 43, Godiva Dark Chocolate Liqueur, Espresso, Cream. Served chilled.

Caramelized milk crepes with walnuts

Dahlia Cristalino Reposado, Espresso, Chocolate & Vanilla liquer

Chef's famous mole poblano ice cream floating in chocolate with roasted beet and sweet potato crisps. Exotic and like nothing you have ever had before.

Pedro Jimenez, Raspberry Syrup, Lemon Juice, Añejo Mezcal

A dessert unto itself. Enjoy luscious cream espresso, cinnamon-vanilla flavored tequila, mocha bacanora, and chocolate sotol. Muy Rico! 1921 Tequila Liqueur, Sonora Bacanora Crema, Hacienda Chihuahua Sotol

Fresh berries served in a natilla sauce over layers of crispy pasty. Light and delicious.

For true chocolate lovers! Decadent chocolate cake served with a lava flow of yet more chocolate.

baby spinach / mango / cotija cheese / white onion / bacon / cilantro

mixed seasonal greens / avocado / mango / crispy rice quinoa strips / 3 sautéed shrimp / ginger cilantro vinaigrette

pan seared tuna / red cabbage / snow peas / jasmine rice / side of spicy sauce

stuffed eggplant / zucchini / corn / tomato / gruyère cheese

a tower of chile poblano / ground lamb, pork and beef / nuts / dried fruits / over a cold creamy walnut sauce / pomegranate seeds / balsamic jalapeño reduction

shrimp enchilada: creamy sauce of zucchini blossoms and Poblano pepper / asadero cheese

spicy black pepper crusted aged angus beef tenderloin / red cabbage and snow peas in cilantro vinaigrette / jasmine rice

pan seared salmon filet / huitlacoche (corn truffle) / jasmine rice

silky black bean soup with bacon / jalapeño / white onion / epazote / sour cream / crispy corn tortilla strips

Chef Olea's signature soup