Victor Villarreal
La Onda | Fort Worth, TX | September 2021
Featured Dishes
Cold Bottom Oysters, Salsa Macha, Lime, Mezcal Salt
Seafood Campechana: Tasmanian Salmon, Hawaiian Ono, Guajillo Tostada, Guacamole, Cucumber Citrus Pico de Gallo, Lime, Mezcal Salt, Tarragon, Sprouts, Salsa Macha
Shark-Cuterie Board: (1) Chile Rojo Gravlax, (2) Smoked Whitefish Caviar, American Salmon Caviar, Hackleback Caviar; (3) Ono, Halibut, Poached Oysters; (4) Escabeche, (5) Dijon Mustard, (6) Egg, (7) Crema
Mexican Vanilla and Licor 43 Flan, Apricot, Licor 43 Syrup, Honeycomb, Coconut Rum Cream
Pisco, Jamaica Syrup, Watermelon, Lime, Aquafaba
Mezcal, Serrano, Cilantro Syrup, Passionfruit, Lime
Photography by Geoff Hauschild
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