Did you know the Oaxaca Valley has been inhabited since 11,000 BC?  Considered the birthplace of corn and squash, the corn-centric menu demonstrates the versatility of this vital food dating back thousands of years.  Each savory dish uses corn distinctly and is complemented by the abundance of ingredients and flavors from this vibrant region of Mexico.  

Mexican-Peruvian food fusion is a creative and flavorful merging of two vibrant culinary traditions and techniques from rich and diverse cultures. While corn plays a prominent role in Mexican and Peruvian cuisines, other ingredients such as chilis, seafood, and potatoes are used in interesting, unique, and different ways. 

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Mexico boasts a rich agricultural history that spans thousands of years. Ancient civilizations like the Maya and Aztecs pioneered the cultivation of staples such as maize, beans, squash, tomatoes, chilis, avocados, and cocoa. Mexican cuisine offers many options for vegans and vegetarians, leveraging the bold flavors of chilis, moles, and spices that naturally complement plant-based dishes. 

Like Mexico, Argentina boasts a rich history of cattle ranching and a deep love for grilled meats. During my travels to Argentina and Uruguay, I was captivated by their robust meat dishes and unique grilling techniques. Both countries share a strong Spanish influence, reflected in their rich culinary traditions. 

Mexico’s food history and traditions are incredibly diverse, with each region offering unique flavors and techniques. I’ve designed this menu to take guests on a culinary journey, starting from Ensenada in the north and traveling to Chiapas in the south. Along the way, you’ll experience the distinct tastes of Sonora, Jalisco, and Yucatán, allowing you to savor various regional flavors in a single meal.