15/04/2026
The evening unfolded with a quiet sense of balance, where each course mirrored the harmony of the equinox, light and depth, freshness and warmth, all in perfect measure. It was a journey not only of flavor, but of contrast, where every element felt intentional and deeply connected.
The Tuna Tostada opened the experience with clarity and brightness. Fresh tuna, delicately marinated in habanero ash sauce, rested over a crisp tostada layered with xcatic chili aioli. Watermelon radish, purslane, cilantro, and purple clover brought a vibrant freshness, each bite feeling light, precise, and beautifully composed. The Black Noodles followed with a richer, more indulgent expression. Squid ink noodles carried a deep, oceanic intensity, complemented by crispy pork belly and tender fried baby squid. Creamy avocado and jalapeño aioli softened the dish, creating a silky, enveloping texture that lingered with every bite.
Then came the Short Rib in Red Pipian Sauce, a dish that grounded the experience with warmth and depth. The short rib, tender and full of flavor, was coated in a rich red pipián, enhanced by chili oil and creamy bell peppers. Radishes, cilantro, and pickled onions added brightness, allowing each taco to unfold with layers of bold yet balanced flavor.
To close, the Coconut Cloud offered a gentle and refined finish. The delicate tart, filled with coconut custard and topped with toasted coconut and coconut ice cream, was lifted by lime gel and coconut cream. Light, refreshing, and ethereal, it felt like the perfect conclusion, soft, lingering, and quietly memorable.
