Zazil

prepared tableside with tomato, onion, cilantro, jalapeno and lime

duck stuffed house made pastries, black mole oaxaqueno

thinly sliced octopus guerrero-style, sea salt, olive oil, fresh lime juice and chili piquin

lightly fried hand made corn tortillas, stuffed with black bean puree with yucatan-style smoked fish, red onion escabeche and xni-pec sauce

mazatlan shrimp, puerto vallarta green tomatillo and ixtapa seafood medley, marinated with fresh spices and lime

guajillo marinated grilled fish tacos, fresh pineapple, onion and cilantro

veracruz minilla fish stew stuffed baby squid, red bell pepper-manzano chili sauce and squid ink

lightly fried com and bean turnovers stuffed with cancun-style fish

corn dough stuffed with shredded crabmeat, wrapped in banana leaves and slow steam cooked with salsa chiltomate

six individually presented pacific oysters with black pepper-anejo tequila infusion

red onion-tequila marmalade and tamarindo-chipotle sauce

shredded crabmeat cooked with four chili peppers (morita, cascabel, dry chipotle and guajillo), fresh herbs and spices in a light tomato, fish and crab shell broth, thickened with tortilla

black bean and pasilla chili soup, tortilla strips, fresh cheese, avocado and crispy chili rings

toasted almonds and crispy cilantro leaves

mango, avocado, flower petals and jicama, cilantro-basil vinaigrette

mango, avocado, flower petals and jicama, cilantro-basil vinaigrette. with grilled shrimp

mango, avocado, flower petals and jicama, cilantro-basil vinaigrette. with grilled scallops

tower of young cactus leaves, tomatoes and fresh mozzarella cheese "habas descalzas" and traditional herb vinaigrette

poblano pepper stuffed with chopped golden apples, shrimp and roasted almonds, raspberry vinaigrette

axiote marinated grilled fish fillet, yucatan-style, stuffed with black bean puree with avocado, tortilla strips and xni-pec sauce

pan seared salmon fillet wrapped in portobello mushroom carpaccio with black mole oaxaqueno and potato-white corn puree

pan seared catch of the day, white rice and mango pico de gallo

michoacan-style marinated pieces of tuna, with onions, cilantro, guajillo and chili de arbol salsa

shrimp prepared in your choice of traditional chipotle-adobo or spicy chili guajillo-garlic with white rice and vegetable julienne

slow cooked rice and seafood medley in a tomato-chili broth

creamy shallot-chipotle sauce

sauteed shrimp wrapped in hand made corn tortillas green mole with hoja santa, pumpkin seed and tomatillo

chicken breast stuffed with huitlacoche, portobello mushrooms, squash and white corn with potato puree, garlic-poblano chili sauce and vegetable julienne

beer and chili pepper marinated chicken, mushrooms, fresh corn and hoja santa

duck breast stuffed with dried fruit and rice, white corn, potato and yam puree, duck jus

axiote and orange juice marinated roasted pork, mayan-style, wrapped in banana leaves and slow steam cooked

yellow mole oaxaqueno with tomatillo, chili guajillo and avocado leaf, sauteed vegetables

hand made corn tortillas stuffed with hibiscus flower and vegetables chipotle sauce and shredded queso fresco