We traveled to Chiapas, Tabasco, Veracruz, and Hidalgo to bring products from the highlands and the coast. With them, we recreate experiences that can only be savored in Mexico’s most remote and magical places. Living in the countryside, understanding the cycles of nature, and experiencing the arduous work of the milpa, inspired us to dress up our tables with the finest tablecloths and celebrate corn as the main ingredient of traditional Mexican gastronomy. Rivera-Río brothers
Dinner
Grilled Ceviche from the Milpa
Shrimp, scallop, plantain, pumpkin and cocoa
Pastor-Style Crab Taco
Tepache mayonnaise, pineapple relish and macha-mayo
Mini Pambazos
Bao stuffed with potato and chorizo with sour cream on a red chorizo sauce
Birria Flautas with Chorizo
Beef birria flautas with chorizo marinade, guacamole and red chorizo sauce
Two Moles
Chicken breast in Oaxacan Black Mole over Bride’s Mole
Braised Short Rib in Mixe
Chili Pepper and Pulque Sauce Beef jerky slices, charred avocado and cilantro-style potatoes
Corn
Corn essence and white chocolate
Banana
Banana cheesecake flambéed with rum, soft banana caramel and walnut ice cream
Cocoa Cenote
Metate chocolate ganache, cacao crust, pistachio cake, pistachio soil and pistachio milk
Candy
