Journey to Mexico City

1st Course

Xochimilco Salad

Mix the greens, pour the corn truffle dressing, add the mushrooms, baby corn and cactus, zucchini ribbons on the sides.

2nd Course

Street Food (Garnachas)

In a pan with a few drops of oil, reheat the gordita, tlacoyo, and sope, heat them both sides (I like them a little bit crunchy). You can reheat the potatoes for the sope in the same pan, reheat the refried beans, put a layer of refried beans then potatoes, pour crema and salsa on top(the one that says for sope). Put salsa on top of the gordita and tlacoyo, have fun; you can mix up both salsas.

3rd Course

Templo Mayor

If you have green and red pipian, reheat it individually in a small saucepan;

Reheat the celeriac in the oven at 350F for 5 minutes.

For the tortillas, reheat them with a splash of water over a pan. Do not soak them in water.

Plate the pipian in the center of a circle, add the veggies, the black bean soil and chayote slices, and garnish with the zucchini blossom veil.

Grab a piece of a warm tortilla, then a part of celeriac and then dip it on the pipian.

**If you have Mezcal at home, this dish goes well with a shot of good mezcal.

4th Course

Gorditas de la Villa (Corn Griddle Cakes)

Eat them as it is. If you are getting full, keep them for breakfast tomorrow :)

This goes fantastic with hot chocolate or coffee.

5th Course

Frida's Garden

Have fun with these, but here's a photo to have an idea. Keep the ice cream in the freezer. The blackberries balance the sweetness of the chocolate.