TRAVESÍA
Enoki Mushroom Mixiote, Avocado Leaf, Dried Chiles, and Xoconostle
Hidalgo, Central Mexico & Coahuila
Delight in the art of traditional mixiote from Central Mexico. Taste the delicate enoki mushrooms wrapped in fragrant maguey leaves, infused with the smoky depth of dried chiles adobo and the aromatic essence of avocado leaf. This flavorful creation is served on a warm corn tortilla, topped with Xoconostle Confit—a tangy prickly pear fruit from the Nopal cactus that adds a delightful zest to each bite.
Dos Mares
Sunset with
Clase Azul Tequila
To complement this course, enjoy our Dos Mares Sunset cocktail. This vibrant drink blends grapefruit and blood orange with homemade cordial, lemongrass syrup, and a splash of rose wine from our exclusive Pedregal Collection, crafted in collaboration with Don Leo Winery in Coahuila. Its bright, refreshing flavors beautifully balance and enhance the rich, earthy notes of the mixiote, creating a harmonious pairing.
Hidalgo, Central Mexico & Coahuila
Venturing into the heart of Mexico, to one of Hidalgo’s most traditional cooking methods: Mixiote. This course uses the Mixiote technique to wrap enoki mushrooms in maguey leaves. These mushrooms, locally grown during the rainy season in the forested lands of Hidalgo, are previously marinated in a blend of dried chiles adobo and avocado leaf, served on a corn tortilla with a confit of Xoconostle, a sour-flavored fruit from the nopal cactus, typical of this region.
And, moving up to the arid northeast of Mexico, Coahuila has emerged as a leading wine region. The region’s dry, hot climate has fostered a unique terroir that produces exceptional grapes. With a rich history of winemaking and a commitment to innovation, Coahuila offers various wines that have earned global recognition.
