Did Chef Marko Antoine Cruz Sanchez deliver one of the best meals ever last Sunday?
Seared Tuna with Ajillo and Pineapple Pure
Yucca Tortita with Cuitlacoche Sauce, Black Bean Pure and Salsa Tatemada
Black Bean Soup With Avocado Leaf, Goat Cheese Tempura and Truffle Oil
Tasting Notes: The cheese was deep fried; the soup was finished with Truffle Oil. Need I say more?
Picaña with Demi Glace, Potato Pure and Marjoram
Tasting Note: Now I know why demi glace is among the five mother sauces of classic French Cuisine.
Tasting Note: This pavlova had a crisp outer shell and a soft, liquid-marshmallow-like center.
L-R: Angel Avila Padilla, Chef Marko Antoine Cruz Sanchez, Owner Daniel Estebaranz and Gabriel Avila