Izote
Mexico City |
| |
|
Snapper with Timbale of Huitlacoche and Infusion of Saffron Cream
|
Huitlacoche
is transformed when paired with delicate snapper and
sweet saffron sauce. A shallow clay and ceramic bowl
adds a rustic element to the elegant presentation.
|
| Chef Patricia Quintana |
|
Pujol
Mexico City |
| |
| Duck
Carpaccio, Pumpkin Seed Vinaigrette, Mezcal Foam
|
|
A high-concept play
on a classic dish using Mexican ingredients. Mezcal
foam and a contoured plate make a multi-dimensional,
multi-textured presentation for this imaginative pairing.
|
| Chef Enrique Olvera |
|
Izote
Mexico City |
| |
|
Trio
of Ceviches
|
| Tall
shot glasses make the ideal vessels to reveal color
and texture of tasting portions of three ceviches. Scallops
are delicate and flavorful, complemented by soy and
pepper oil. Red Snapper is sweet and sour at the same
time.
|
| Chef Patricia Quintana |
|
Falai
New York City |
| |
|
Cocoa Pappardelle with Venison
Ragu
|
|
We've all seen hors d'oeuvres served
on spoons. At Falai, thick ribbons of cocoa pappardelle
with a hearty venison ragu wind around a fork, making
for a filling, bite-sized tasting portion. |
| Chef Iacopo Falai |
|
