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1. Ant larvae - escamoles -sauteed with onion and epazote 2. Mushroom crusted chicken breast stuffed with quesillo and pumpkin blossom in a salsa de chintextla 3. Melted quesillo huarche, nopal base, huitlacoche, grasshopper and pork rind 4. Vermicelli with avocado, chiapas cheese, cream, onion and coriander 5. Tostadas de tartar of tuna 6. Catch of the Day from Puerto Angel with Amarillo Mole
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“...we have a family living in the hills nearby that collect mushrooms for us. We have some 7 varieties and most are available year round.”
Chris: I haven’t yet tried the ants. I have enjoyed the grasshoppers in both the cocktails and in a wonderful Oaxacan cheese appetizer. It is ground and mixed with ground chili and herbs, it was heaven. Jaime: Yes that is quite traditional. We are always in search of creative elements and combinations, but also maintain moles and other dishes you would expect to find here. Chris: This dining room is a beautiful space. We have a bar facing the tables, standing sculptures also, explain these please? Jaime: Here we take old pots and pans and crush them partially and then weld them together into what you see here. I like to think each pot and pan has a thousand stories to tell. Chris: Interesting. I am looking at the number of pots and pans used, there must a few thousand tales within them. They have a wonderful look. Jaime: Thank you. Chris: The dining space is outdoor with a stylish canopy 25 feet above. It has a 30 foot pool on one end. The entire room is surrounded with 20 foot high brick walls that create something special I think. It is very pleasant to sit here. Thank you, yes we like to use all local materials in the space. The walls are adobe brick, the chairs are of local straw materials. The stoneware is local as well. I try to establish a special authentic dining experience. Chris: It works. Thanks Jaime! Jaime: Enjoyed it, thanks.