Abalone ceviche, Colima shrimp and octopus,
nanche and ginger juice
or
Parota, guamúchil, heirloom tomato
–
Wild mussel birria, white beans and chervil
Mexican squash pie, chinchayote, it’s seeds, in tomato sauce
–
Full blood wagyu, charred adobo,
cactus and purslane
or
Zarandeado-style fish with quelites salad
Mountain sweet potato cooked in rescoldo, cacahuate macho, amaranth leaves
–
Mole madre, Colimote-style pipián
–
Coconut jericalla, inspired by Colima and Jalisco
or
Rice pudding with black cherry
or
Chocolate tamal from Soconusco, cajeta from Sayula ice cream