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Mexican / Southwest

Growing up in the Desert Southwest instilled a major passion early on for Mexican food and culture. Aside from eating California Mexican cuisine as a child, I spent 7.5 years in Arizona and a year or so in New Mexico. Because of living in these areas, it was easy to head down to Mexico and to source ingredients from the country. Which led me to explore cooking the various forms of Mexican cuisine most of my life.

A couple of years ago I spent 10 days in Mexico City, which opened my eyes to a different culture and food style very different from the Northern cuisine I grew up with. I was able to spend time with a chef friend named Santiago Kano from the Four Seasons who grew up there. Aside from being an excellent tour guide, he introduced me to some amazing chefs who invited me to put on a pop up dinner with them. I came home with a renewed love for the cuisine and culture and have been expanding my skill set since.

- All of the Menus listed below are things that we have done in the past and are meant to show the variety of items we offer. We are happy to consult with you to create a custom menu based off your likes and dislikes, dietary restrictions, and preferences. 

- Let us know if you would like suggestions for Beer, Liquor, or Wine pairings.

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5 Course Menu

Hamachi Crudo/ Jalapeno/ Micro Cilantro/ Togarashi/ Grapefruit Ponzu

 

"Sopa de Cangrejo": Chipotle Tomato Bisque/ Blue Crab/ Raquelitas Green Chili Tortilla Strips/ Cilantro Lime Crema

 

Scallop Ceviche Taco/ Avocado Mousse/ Habanada (Heatless Habanero) Puree/ Yellow Pepper/ Red Pepper/ Pickled Shallot/ Local Raquelitas Hibiscus Tortilla

 

Duck Breast/ Spiced Yam Puree/ Ancho Mole/ Puffed Amaranth/ Chile Threads 

 

Coconut Vanilla Panna Cotta/ Mango/ Kiwi/ Strawberry/ Tajin Spice

4 Course Menu

Scallop and Salmon Ceviche Taco/ Mango/ Red Pepper/ Red Onion/ Cilantro Flowers/ Borage Flowers/ Local Raquelitas Hibiscus Tortilla

"3 Sisters Salad": Organic Greens/ Black Bean/ Corn/ Squash/ Tomato/ Pickled Red Onion/ Cilantro Lime Vinaigrette

Mexican Spice Blackened Chicken Breast/ Poblano Polenta Cake/ Quick Pickled Zucchini/ Duck Fat Refried Black Beans/ Guajillo Mole

Horchata Ice Cream/ Bruleed Peaches/ Coconut Cookie Crumble 

3 Course Menu

Gulf Shrimp Ceviche/ Avocado/ Red Pepper/ Cucumber/ Local Raquelitas Tortilla Chips

 

Mexican Spice Blackened Teres Major Steak or Gulf Snapper/ Cilantro Lime Rice/ Garlic Black Bean Puree/ Charred Corn/ Zucchini/ Cotija

 

Watermelon Lime Sorbet/ Seasonal Fruit
 

4 Course Menu

Street Corn Soup/ Charred Corn/ Cotija Cheese/ Tajin/ Cilantro Lime Crema

Chicken Tinga Tostada/ Guacamole/ Cotija Cheese/ Micro Cilantro

Marinated Pork Tenderloin/ Mexican Dirty Rice/ Squash/ Zucchini/ Guajillo Ancho Mole/ Radish

Dulce De Leche Cheesecake/ Churro Powder/ Mini Churros/ Strawberry/ Vanilla Bean Whipped Cream