TRAVESÍA
Jicama Tortilla, Fried Oyster, and Aguachile
Baja California, Baja California Sur & Sinaloa
Experience a burst of vibrant flavors with our jicama tortilla, which serves as a crisp, refreshing canvas for the star of the dish—pristine oysters from Ensenada, Baja California. Renowned for their clean, briny taste, these oysters are perfectly complemented by a zesty aguachile from Sinaloa. This lively mix of fresh lime juice, chile serrano, and cilantro creates a tantalizing dance of flavors on your palate.
Baja Mojito
with Clase Azul
Tequila
Complementing this dish, we present our Baja Mojito, an escape to paradise in a glass. This refreshing cocktail is crafted with coconut oil from Todos Santos, blending smoothly with Clase Azul Tequila Plata, fresh coconut water, lime, mint, and a hint of fizzy grapes. Garnished with coconut flakes dried at Waldorf Astoria Los Cabos Pedregal, it adds a delightful finish—enhancing the fresh, vibrant flavors.
Baja California, Baja California Sur & Sinaloa
This culinary journey begins with Sinaloa and Baja California cuisine.
Through this course, you travel through your buds to Sinaloa, which has a coastal location and fertile lands in Northwest Mexico. Sinaloa’s cuisine is deeply rooted in the region’s abundant ingredients. The “aguachile” is a traditional appetizer from the area; it is a type of Mexican ceviche made from shrimp or any other fish and served immediately after coating it with lime juice.
The cold waters surrounding Baja California enrich any table with diverse fish, from luxurious crustaceans like lobsters and giant shrimp to various molluscs. The pristine oysters you will taste are a selection from a regional Ensenada farm with sustainable aquaculture practices. Baja California cuisine blends indigenous techniques with ingredients introduced by European missionaries who arrived on the peninsula during the conquest and Japanese species introduced in the 70’s.
