GASTRONOMIC OFFERING
IN HERE WE COOK FROM THE HEART
ANCESTRAL MEMORIES (SALAD)
$210
190 g | Fresh, tender salad greens from our ancestral floating gardens, dressed with a vinaigrette of fermented red fruits, with purple sweet potato spiced with marigold powder and spices, accompanied with a mix of cauliflower, mandarin oranges and fried squash seeds. Topped with a touch of flower-infused mezcal foam.
“Inspired by the riches of our land, where our ancestors cultivated floating gardens. It highlights the candied sweet potato and the squash seeds that we place on the altars where we honor our deceased relatives.”
– Brenda Serralde and Carina Pérez (cooks at Corazón de Maguey)
RETURN TO THE PALATE (MAIN DISH, FEATURING FISH)
$590
220 g | Oven-roasted catch of the day, accompanied with a rustic salsa made with marigold and lavender flowers, and bathed in a creamy green squash-seed sauce.
“In seeking to highlight traditional seasonal produce, this aromatic dish was conceived as a way to communicate this festive season—which is so memorable to us—to those who desire to savor this mix of flavors and aromas.”
– Brenda Serralde and Carina Pérez (cooks at Corazón de Maguey)
MAYAHUEL (DESSERT)
$210
120 g | Guava ice with saffron, served over orange-blossom perfumed sponge cake, accompanied with a candied squash and mezcal gel and tangerine-infused merengue.
“An offering to our goddess Mayahuel, whose body was transformed into the agave plant, this dessert incorporates specific ingredients which transport and allow us to live a legend transformed into a unique gastronomic experience.”
– Brandon González (cook at Corazón de Maguey)
‘Trin’ Cocktail
$220
60 ml / 2.1 oz | Butter fatwash, candied squash and aged mezcal, sweetened with agave nectar, and perfumed with marigold and tangerine foam. Accompanied with a slice of caramelized fig.
‘Trina’ Mocktail
$180
120 ml / 4.2 oz | Fresh tangerine juice sweetened with fig syrup, perfumed with orange-blossom water and tangerine soda. Garnished with a wedge of fig and spearmint leaves.