Foie Gras Ravioli in Parmentier Sauce with Pasilla Chile and Truffle Oil

Beef Carpaccio with Fine Herbs and Parmesan

Zucchini Flowers and Mushroom Cannelloni in Huitlacoche Sauce

Vegetable Chop Suey seasoned with Ginger

Shrimp and Ginger Salad with Taboulé and Balsamic Syrup

Roasted Salmon Fillet on a Bed of Lentils, served with a Green Mole Sauce

Sauteed Shrimp in a Tamarind and Mezcal Sauce

Beef Tender in a Red Wine and Guajillo Sauce with Potenta and Mushroom

Fillet Mignon Marinated in Achiote with Baby Potatoes and Chives