Joined force between Daniel Lozano, head chef of wood-fire restaurant CabrónCabrón & Mauricio Ramirez Nava, sous chef of Crania restaurant both located in Baja California, Mexico.
Daniel in CarbónCabrón’s kitchen has worked along with top chefs such as Edgar Núñez (Sur 777), Roberto Solís (Néctar) and chef Javier Plascencia (Jazamango). Like Daniel, Maurizio shares the love to cook with charcoral and they both show a profound interest in the chemical processes of organic products fermentation to potentialize its flavors.
By booking you are purchasing tickets for the meal which usually contains 4-5 courses. This means that once you arrive, all that is left to pay for is the drinks.
Please note that for this event we are not able to accommodate vegan or vegetarian diets. In case of a serious allergy please contact us before booking.
MENU:
'Chilpachole' with shrimp
Onion, Recado negro
'Tiradito' of fish and sea food
…….
Turnip cabbage salad
Spring onion, cashew, mint, basil, sour cream
Leek
Oyster sauce, chicharon de puerco
Brandenburg wild broar 'Cochinita pibil'
Pickled onion, salsa verde, salsa rojo, tortilla
…….
Café de olla
fermented sour cherry, chili melasse
We will offer a curated wine (49€) and non-alcoholic (33€) pairing.
Table design by Ben Dabush and Maria Jooyoung.