21 THE NEW TASTING MENU
A MUS E B O UCHE tamale filled with southeastern stewed turkey , served with mole sauce .
F IRS T CO URS E roasted cauliflower ceviche , served with adobo gelee .
S ECO ND CO URS E cotija cheese and toasted tortilla cream soup with goosefoot cakes .
T HIRD CO URS E catch - of - the - day with green mole , served with potatoes and seasonal mexican greens .
F O URT H CO URS E chicken breast au jus with mezcal , seasonal mushrooms , roasted cauliflower , and apple - fennel purée .
F IF T H CO URS E braised short rib , served with refried beans , queso fresco , and crispy fried plantains .
S IXT H CO URS E mexican chocolate mousse with roasted almond ice cream . served with coffee .
DON’T FORGET THE WINE Every course of Epazote’s tasting menu comes with a wine pairing, thoughtfully selected to complement the flavors and spirit of the dish.