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The Art of Heat
Starters — “Small Beginnings”
Smoked Corn Esquites — roasted corn, lime ash, chili oil, and cotija snow.
Tuna Crudo Verde — avocado puree, cilantro emulsion, jalapeño pearls.
Charred Octopus — mezcal glaze, black garlic aioli, citrus microgreens.
Fire-Kissed Mushrooms — tamarind glaze, shallot crisps, sea salt dust.
Mains — “Center of the Flame”
Achiote Sea Bass — seared fillet with roasted pineapple salsa and burnt lemon butter.
Cacao-Rubbed Ribeye — ancho chili, espresso dust, grilled cactus, and smoky jus.
Lamb Barbacoa — slow-cooked in agave leaves, chipotle reduction, and spiced lentils.
Risotto del Fuego — creamy arborio rice infused with guajillo and crispy shallots.
Desserts — “The Finale”
Chocolate Mole Fondant — dark chocolate, chili warmth, mezcal caramel core.
Coconut Tres Leches — light sponge, toasted coconut cream, mango reduction.
Spiced Churros — cinnamon sugar, burnt vanilla, chili-infused chocolate sauce.
Drinks — “Liquid Fire”
Mezcal Passion — passionfruit, lime, smoked salt rim.
Cenzo Negroni — cocoa nib–infused gin, sweet vermouth, Campari.
Smoky Paloma — grapefruit, chili syrup, mezcal, sea salt air.
Virgin Agave Breeze — lime, agave, pineapple, soda.
