Texas summer meals that cover a wide variety of Spanish influences. All meals are customizable to the clients' culinary palate.
Seasonal watermelon, citrus-marinated fish, cucumber, red onion, cilantro, shaved jicama, blood orange liqueur
Local fire-roasted corn served on or off the cobb. dry rubbed with Mexican spices this dish is accompanied by Mexican crema, limes, salsa Fresca, cotija cheese, varieties of hot sauce provided.
Hand-rolled and stuffed enchilada smothered with a rich red mole sauce made from dark red chilies, pumpkin seeds, dark Spanish chocolate, raisins, and more. The filling varies on the client's needs.
Spanish chocolate, steeped expresso beans, slow-cooked to perfection and served chilled classic caramel torched top.