Private Chef Experience with Chef Jorge Criado

Shrimp Aguachile with Roasted Pickled Cucumber

Fresh shrimp cured in lime with a touch of chili heat, paired with roasted pickled cucumber for a smoky and refreshing balance.

Tuna Tostada with Black Aguachile

Crisp tostada topped with fresh tuna, dressed in bold black aguachile, and finished with avocado and herbs.

Street-Style Corn with Bone Marrow, Epazote & Cotija Cheese

A luxurious twist on elote — chargrilled corn topped with bone marrow, fresh epazote, and crumbled cotija cheese.

Roasted Octopus with Chili Dressing & Tomatillo Salsa

Tender octopus roasted to perfection, drizzled with chili dressing, served over tomatillo salsa, and topped with crispy fried chaya leaves.

Pork Belly with Honey Mustard Sauce & Plantain

Slow-cooked pork belly glazed with a sweet and tangy honey mustard sauce, served alongside caramelized plantain.

Corn Risotto with Bone Marrow & Epazote Oil

Creamy corn-based risotto enriched with bone marrow, finished with aromatic epazote oil.

Coconut Shrimp with Achiote & Plantain Purée

Crispy coconut-battered shrimp served with a vibrant achiote-coconut sauce and smooth plantain purée.

Candied Pumpkin with Spiced Cream & Crumble

Traditional candied pumpkin elevated with spiced cream and a crunchy crumble topping.

Spiced Churros with Cajeta Sauce

Golden churros dusted with warm spices, served with rich Mexican cajeta (goat’s milk caramel) sauce.

Cheesecake with Hibiscus Coulis

Silky cheesecake paired with a tart, floral hibiscus coulis for a refreshing finish.