Fourth Course & Cocktail Pairing
Fourth Course
Scallop & Sea Snail Tostada, Birria Foam, and Crispy Cecina
Ensenada, La Paz, Morelos, Guadalajara
Dive into a symphony of textures and flavors with a delightfully crispy tostada layered with creamy avocado. This dish is topped with succulent slices of pen shell scallops and tender sea snail, bringing the essence of coastal Mexico to your plate. Crispy cecina, a unique dried beef marinated in lime juice and salt, adds a savory crunch, while a luxurious birria foam—an iconic beef stew from Guadalajara—crowns the creation with a rich, flavorful finish.
Mayahuel Cocktail with
Clase Azul Tequila
Our Mayahuel cocktail, inspired by the goddess of agave, is a best-seller from the Agave Study at Peacock Alley—combining Clase Azul Reposado Tequila with zesty lime, luscious mangoes from Baja California, and a touch of artisanal mole salt. Each sip is a nod to Mayahuel’s legacy, perfectly complementing the complex flavors of the tostada.
Guadalajara, Morelos,
Baja California Norte
& Baja California Sur
This course brings together the finest offerings from both sea and land. It combines Pen Shell scallops from La Paz and sea snails from Ensenada, whose flavors beautifully contrast with the tastes of central Mexico. Traditional cecina from Morelos adds a distinctive touch, all topped with a luxurious birria foam, an iconic beef stew from Guadalajara, Jalisco, located in West-Central Mexico.
Jalisco is nationally renowned for the richness of its regions. Also known as the land of Tequila, Jalisco is the birthplace of the most essential agave terroir in the world. Due to its designation of origin, Jalisco is the foremost of the only five regions in the world permitted to produce this distilled spirit.
