TRAVESÍA
Crispy Tlayuda, Mezcal Cured Kampachi, Hibiscus-Habanero Leche de Tigre
Baja California Sur, Oaxaca & Yucatán
Discover the rich flavors of Mexican cuisine with a crispy tlayuda from Oaxaca, known for its unique, airy texture. This delightful base is topped with mezcal-cured Kampachi, sourced from the capital city of Baja California Sur, La Paz. Adding a pop of color and flavor, we drizzle it with a zesty hibiscus-habanero leche de tigre, creating a symphony of tastes on a crisp Mexican tostada.
By Guaycura with
Clase Azul Tequila
To elevate this course, savor our “By Guaycura” cocktail.
This refreshing blend combines Clase Azul Tequila Plata with homemade damiana liquor, a cherished Baja California ingredient with roots in the ancient Guaycura civilization. Known for its soothing and digestive benefits, damiana is paired with cucumber, citric acid, and ginger beer to create a drink as vibrant and lively as the dish itself.
Baja California Sur, Oaxaca & Yucatán
The next stop of this culinary voyage is Oaxacan cuisine. Vast in culture, tradition, and history, it is a cherished legacy of Mexican heritage. Crispy tlayuda from Oaxaca is more than a flat taco; it is an icon in Oaxacan cuisine, made with corn and artisanally processed to ensure its airy texture. From tlayudas and tamales to mezcal and chocolate, its typical dishes have captivated palates around the globe.
Oaxaca meets Baja California Sur in this second-course. Where the Kampachi, a local farmed-raised white fish with its subtle taste and buttery texture, is marinated in mezcal from Oaxaca, delight the tastebuds of Chefs and diners alike. The culinary scene of Yucatan, located in South Mexico, is part of this second course, where the colors, smell, and flavors of the chile habanero are vital for the sauce, infusing this experience with the essence of Maya culture.
