Did Chef Marko Antoine Cruz Sanchez deliver one of the best meals ever last Sunday?
A picture is worth a thousand words. Click on the photos to see the visual feast.
Deconstruction Nopal Taco with Tortilla Powder, Hojasanta, Queso Fresco, Chicharron, Salsa Verde Gelee and Grasshopper
Tasting note: I’m not fond of gelee but this Salsa Verde Gelee was so peppery and is at the top of my list of the best things I’ve ever eaten.
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?
Tasting Note:The Burre Blanc sauce IS THE BEST OF ALL SAUCES.
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