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Sliced, cast-iron seared chicken breast resting on brown rice, smothered in a thick, brick-red spiced poblano cream sauce and topped with fresh cilantro.

Pan-Seared Chicken Breast with Poblano Cream Sauce
A layered plate of creamy risotto-style pearl couscous topped with charred asparagus, long beans, crispy chorizo, and kiwi vinaigrette.

Risotto-Style Pearl Couscous with Charred Asparagus, Long Beans, and Chorizo
Golden brown chunks of pan fried chicken heavily coated in crushed pistachios, resting on spring greens and heavily draped in a pale green avocado cilantro crema.

Pistachio Crusted Chicken with Avocado Cilantro Crema
A shallow bowl filled with vibrant green basil-dill aguachile, centered with cubed corvina ceviche, topped with charred corn and olive oil.

Corvina Ceviche in Dill Aguachile
Three charred corn tortillas filled with crispy golden fried fish, green salsa, and bright magenta pickled onions on a stark white surface.

Beer-Battered Flounder Tacos with Hibiscus Pickled Shallots
A chilled rocks glass filled with a dark amber Tamarind Agave Batanga, garnished with a lime wheel, sitting next to a bottle of Tamarind Jarritos.

Tamarind Agave Batanga
Three blackened grouper tacos arranged on a white background, topped with green papaya slaw, chipotle aioli, and toasted chulpe corn.

Blackened Grouper Tacos with Green Papaya-Pear Slaw, Chipotle Adobo Aioli, and Toasted Chulpe Corn
A sliced soy-brined tri-tip steak resting on roasted root vegetables, topped with vibrant green blended herb chimichurri, cotija cheese, and toasted pepitas.

Soy-Brined Tri-Tip with Herb Chimichurri
A wide shallow bowl holding bright green aguachile sauce, topped with diced scallop ceviche, seared masa gnocchi, and toasted pepitas.

Scallop Ceviche with Aguachile Sauce and Seared Masa Gnocchi
A white bowl filled with hard seared mezcal glazed chicken, peppers, and onions over a bed of dark greens, topped with cotija and cilantro.

Mezcal-Citrus Glazed Chicken over Greens