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Side Dishes
Budin of Local Vegetables and Mexican Crema
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Burritos with Spicy Shredded Jerky
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Fresh Cheese with Papaya-Chipotle Salsa
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Fresh Mango and Strawberries with Chamomile-Mezcal Sabayon
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Green Garlic Mojo
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Green Olive Dressed Salad with Mussels and Fava Beans
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Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash
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Grilled Fish with Ancho-Tamarind Sauce and Eggplant
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Grilled Lamb Chops with Salsa Macha
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Grilled Yellowtail with Charred Tomato-Nopal Salsa
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Honey-Grilled Plantains with Toasted Pecans, Cream and Berries
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Hotel California Jamaica Margarita
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Hubert Murino’s Stuffed Lobster
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Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese
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Red-Chile Slow-Cooked Fennel
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Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche
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Roasted Leg of Lamb in Pasilla-Black Olive Sauce
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Roasted Tomato-Arbol Chile Salsa
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Salsa Verde Pizza with Goat Cheese and Bacon
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Seared Sea Scallops with Roasted Tomatillos and Green Olives
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Shrimp Ceviche Verde
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Simple “Minced” Ceviche for Tostadas
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Steamed Mussels with Chorizo and Crushed Chiles
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Sweet Guava-Cream Cheese Tamales
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Tacos of Garden Greens in Green Garlic Mojo
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Tangy Peanut-Avocado Salsa
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Toasted Arbol Chile Salsa
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Warm Clam Ceviche
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