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Dry-cured beef on a bed of avocado tartare. A squid ink Tuiles sets a mix of Mexican greens.
Santanero black bean soup with queso Oaxaca sphere.
Traditional tortilla soup with a modern take on garnish.
Mexican dry noodles with Santanero fried beans. Seasoned with chipotle and accompanied by chicharron and chorizo.
Shredded beef in a 3 chile adobo. Accompanied with a cauliflower puree and pickled onions.
8 oz. beef tenderloin with Chilmole. Accompanied with sweet potato puree and a vegetable medley.
Lamb rack with Chilmole. Accompanied with sweet potato puree, a vegetable medley, and Platano Dominico.
Mushrooms and Portobellow in a poblano and epazote juice.
Cajeta cheesecake with Mazapan and red berries.
Menu for Evo provided by Allmenus.com
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