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.