modern mexican
Still February and with cold days to come, we could feel spring right around the corner. What better way to get us even closer than to create a bright, modern Mexican dinner with warm flavors and lively company? Held at Breathe, this menu titled "Respira" was just the breath of fresh air that we all needed. Not only did it transform a pilates/barre room into a beautiful dinner space, but it featured Mexican cuisine in a way that was new to most of us. Not a piece of rice, bean or tortilla showed up on table, yet 50-ingredient moles, a new take on al pastor, vibrant aguachile, a unique dish featuring the creamiest burrata, a palate-cleansing cactus juice, and even the rare chicatana ant (yes, ants!) that only appears in Oaxaca after the first spring rain made it onto the menu.
M E N U
ROMERO Y JULIETA
Hibiscus and Rosemary Tequila Cocktail
ELOTITOS CON MAYONESA DE HORMIGA CHICATANA, CAFE Y CHILE GUAJILLO
Baby Corn with Chicatana Ant, Coffee, and Guajillo Chile Mayonnaise
AGUACHILE DE CALLO DE HACHA
Scallop Aguachile with Avocado Puree
BURRATA EN SALSA VERDE CON QUELITES
Burrata in Green Salsa with Quelites
ROBALITO AL PASTOR
Bass al Pastor with Pineapple Puree and Cilantro
LICUADO DE NOPAL
Citrus-Pineapple-Cactus Juice Shot
CERDO CON MOLE ALMENDRADO, TAMARINDO, ENSALADA DE COLIFLOR
Pork with Almond Mole, Tamarind, and Cauliflower Salad
CAFE MEXICANO, LECHE QUEMADA, PEPITAS CON ESPECIAS Y NARANJA
Espresso with Mexican Chocolate, Burnt Milk Candy, Spiced Pepitas, Oranges
MEZCAL
Photography by Sarah Featherstone Photography.
