Limosneros

Poblano pepper stuffed with huitlacoche (corn smut), goat cheese, and epazote, battered and lightly fried, served with a mild tomato sauce.

A creamy squash blossom soup, prepared with fresh corn, poblano pepper, and a touch of epazote, finished with a drizzle of crema and a sprinkle of cotija cheese.

Butterflied whole snapper marinated in a Nayarit-style sauce of chilies and spices, grilled over coals and served with red rice and refried beans.

Slow-roasted suckling pig, shredded and served in warm corn tortillas with a side of xnipec (habanero salsa) and pickled red onions.

Corn tortillas filled with confit duck, bathed in a rich mole poblano, and garnished with sesame seeds and pickled red onion.