Another delicious meal at this pan-Latin American fine dining restaurant, this time with a friend visiting from Singapore.
Chef Ricardo made good on his threat to serve me tacos with chicken ass, plus another that made me very, very happy. Signature "monkbread" as good as ever.
Full account of lunch is here: https://www.diarygrowingboy.com/2023/09/chickenasstaco.html
Mexican blue corn inflatida, mezcal-steamed fine Cadoret oyster, shallot cream and chayote
Oven roasted Peruvian mashua with shitake dressing and smoked Cantabrian sardines
Our signature pan seared imperial langoustine and expressions of Ecuadorian cacao
Chicken ass taco
Chicken ass taco
Chicharrón taco, salsa verde
Chicharrón taco, salsa verde
Charcoal grilled Brittany Monkfish and Corrèze veal sweetbreads, anticucho rub, tamarillo-chipolte salsa and spiced oca salad
Brittany pigeon with mole
