*FIRST COURSE*
Baja Ceviche- Fresh Baja Ceviche on a freshly toasted maize tostada, chipotle aioli and avocado fan. Garnished with cilantro and lime
**SECOND COURSE**
Tortilla Soup- Tomato, dried chili, corn tortilla broth served with pulled chicken thigh, avocado cubes, cotija cheese, sour cream, dried chili and cilantro.
***THIRD COURSE***
A5 Imperial Wagyu filet- 6-oz Filet Mignon of certified A5 Imperial Wagyu Filet with fresh made salsa verde (spicy or not) seared potatoes and mexican brown rice
****FOURTH COURSE****
Flan- Classic flan recipe with custard base and caramel layer on top
Other Infomation
My name is Miguel Narvaez. With hands on experience in the field, University level Culinary courses, a professional internship at the #1 ranked restaurant in North America and #12 in the world "PUJOL" in Mexico City, I have over ten years that I have passionately dedicated to the hospitality industry. My goal when I cook is to create a unique culinary experience.
To start the dinner, a fresh Baja Fish Ceviche, on a light spread of chipotle aioli on top of a cruchy freshly pressed and toasted maize tortilla. Perfect beginning to an array of traditional mexican dishes with a modern touch. Next, is an "Aztec Soup" or "Tortilla Soup". This recipie originally had turkey, since it was the main source of protein for the pre-columbian natives, but now it is traditionally served with chicken. RIch, creamy broth made from tomato, onion, garlic, dried chilis, fried tortillas and chicken. Served with Avocado cubes, cotija cheese, sour cream, dried chili and cilantro. For the main entree, I would love to share my Grandmothers "Güisado" of steak and potatoes with salsa, in a modernized fashion. Imperial Wagyu seared to your liking, bathed in her salsa verde recipe and seared potatoes, accompanied with mexican brown rice. Lastly, classic mexican custard, Flan. glazed with a soft caramel on top, this dessert is never a disappointment.
If you have any questions about either one of the menus, let me know. I am very flexible with all my recipes. Thank you for your time and consideration and Happy Birthday!
