Aguasanta

Delicately sliced octopus served with arugula, nori chimichurri, chipotle aioli, and crispy capers

Cured salmon mixed with red onion, cucumber, avocado, served over a hazelnut-jalapeno coulis, salsa macha oil, crispy pork cracklings, micro greens and pickled radish

Redfish cured in lime, carrot, onion, cucumber, cilantro, jalapeno served over a smoked chili cold broth, avocado, micro greens, crispy corn, coriander and Macha oil

Raw shrimp marinade in a pineapple broth, onion, cucumber, cilantro, jalapeno, pineapple avocado, micro greens, coriander and macha oil. Serve with corn chips

(6) Oysters topped with smoky chili sauce, Oaxaca cheese, chorizo, and a sprinkle of fresh chives

Wonton filled with confit pork, rested on a bed of rich mole

Slow-cooked brisket nestled in bao bun, topped with carrot, cucumber, onions, cilantro and a chipotle aioli

Crispy risotto balls with crab, cheese, and red pepper, on poblano sauce with Mexican Esquites, chipotle aioli and microgreens

Wood-fired 14oz Ribeye with crispy fries, served with a creamy green peppercorn sauce and green scallions

16-hour slow sous vide-cooked suckling pig, in al -pastor adobo with a hint of tajin pineapple chutney and seasonal charred vegetables

Lamb shank in a rich birria spiced broth, complemented

Zarandeado adobo, mashed potatoes, chorizo, micro greens and charred seasonal vegetables

Wood-fired redfish with vibrant pistachio pipian sauce, served with white rice and seasonal vegetables

Wood-fired grilled chicken in smoky chili adobo, served on Cantonese-style egg fried rice, drizzled with chipotle aioli