​​Pork Belly, Spinach, Grilled Avocado, and Fresh Cheese
Inspired by the traditional Mexican *chicharrón* enjoyed every Sunday morning — crispy, hot, flavourful — the chef created this dish, combining it with avocado and fresh cheese, staples in Mexican family meals.

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Dry Curd Tostada with garlic-infused grasshoppers.

The origins of *jocoque* (dry curd) are uncertain. Some trace it back to pre-Hispanic Mexico with the Nahuatl word “xocotl,” meaning sour, while others cite an Arab influence. In Puebla, it has been adapted into various dishes. For this selection, chosen by the couple, the chef paired it with grasshoppers, seasoned with garlic, cilantro, and onion, creating a remarkable flavour balance.

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Duck Confit Croquette with pineapple mole.

In Mexico, I believe there is no dish more representative than mole. From this classic, many variations have emerged, offering a range of colours, flavours, and textures. *Manchamanteles*, the mole that inspired this dish, is typical in Puebla and Oaxaca and is considered a festive dish, often found at patron saint celebrations and weddings. 

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Crispy Soft-Shell Crab Taco with Chiltepín Mayonnaise
Sourced from the western Atlantic Ocean and the Gulf of Mexico, this soft-shell crab, harvested during its molting stage, brings a delicate flavour and texture. The couple selected this dish to be served in a crispy tortilla with chiltepín mayonnaise, a chilli native to Mexico’s coastal regions.

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Suadero Taco with longaniza, shrimp (camarón prieto) and árbol chilli sauce.
This dish is pure street food: suadero and longaniza are the stars of one of the best tacos you’ll find on the streets. After hours of slow cooking, their flavours meld together, creating a mouth-watering explosion, especially with the addition of árbol chilli sauce. In this interpretation, we’ve added a Shrimp from Alvarado, Veracruz, known locally as "camarón prieto".

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Duck Magret with Mole Poblano 
Each region in Mexico takes pride in its mole, but there is no mole like the from Puebla. In this recipe. Unlike the slow-cooked confit used in the previous dish, this breast is seared to order, juicy and pink.

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Goat Cheese Cone with passion fruit sorbet and mexican cookie

Inspired by childhood memories and how no child can resist three things: ice cream, cookies, and whipped cream. That was the inspiration here. A passion fruit sorbet paired with goat cheese cream—a blend of sweet and savoury, like dipping McDonald’s fries into vanilla ice cream (it may not sound ideal, but try it!).