04/01/2026
Private dinner we did for .n x .
The menu was inspired by Japanese cuisine something that continues to influence me every year I travel to Japan and experience its beautiful culture. For this menu, I wanted to explore the intersection of Mexican and Japanese flavors, so and I came together to create something fun, thoughtful, and a little unexpected.
We started with a grilled endive Caesar salad. This dish is especially meaningful to us Chef Enrique grew up in Tijuana, where the Caesar salad was originally created, so this was our way of honoring its roots while giving it a new perspective.
For the main course, we served black miso barbacoa with pickled bok choy deeply inspired by my trips to Japan and the bold, umami rich flavors found throughout the country.
Dessert is where we really pushed the limits: hoja santa avocado ice cream with cocoa soil. We wanted to challenge expectations and show how far we could take flavor and creativity.
Behind the bar, we carried that same energy into the cocktails. We featured a guava sour with Jose Cuervo Cristalino, guava purée, lemon juice, magic foam, and fennel pollen, alongside a carajillo made with Cristalino, Mexican espresso, licor de naranja, and palo santo.
This is just the beginning Chef Enrique and I are working on a new project that will continue to push the boundaries of Mexican fusion cuisine.
