To begin with, the attendees were delighted with a marinade of mackerel and clam roe, then they tried a mixiote, which is one of the typical dishes of Mexico; then they ate salad leaves with aioli spice and bread.
Rice is basic in Mexican cuisine, and this time it was accompanied with duck and vegetables. Another dish that was part of the menu, during that beautiful night, was the roasted black cod with chickpea miso that gave a special touch to the fish.
The perfect pairing proposed by the distinguished winemaker Lulú Martínez, from Bruma Vinícola, was achieved with Ocho Tinto, which enhanced the flavors of each dish.
To top it off, the dessert was a crispy crunchy phyllo, yogurt cream, honey, olive oil and pistachio, which captivated the palates of the lucky attendees, who saw the chefs recognized in Latin America’s 50 Best Chefs, Javier Plascencia and Alfredo Villanueva , create each of the dishes in front of them in The Box.