Chef Chef Tania Catering

Mini roasted corn with truffle mayonnaise

Tapioca tuile with edamame guacamole

Avocado cream with coconut and shrimp chips *

Mahi mahi ceviche with mango and green apple leche de tigre

Corn cylinder stuffed with goat cheese, chipotle and squash blossoms

Sweet potato mini tetela, fresh cream and cavia

Black gorditas" stuffed with confit oyster mushrooms tamarind spicy sauce and salmon eggs

Mini marrow with grilled octopus

Ceviche "d'escargots" and parsley oil

Salmon tiradito with salsa macha and avocado, coriander cream

Beef tataki, vitelotte potato chips and "pico de gallo"

Mini aguachile with smoked duck and pomegranate

Mini tuna tostadas

Scalops sopecito, kumquat and hollandaise sauce

Plumb raspado and golden sesame mousse

Aux merveilleux (chef's personal favorite french dessert)

Revisited "fresas con crema"

Pistacho creme brulée

Red berries pavlova

Dulce de leche thousand layers cake

Cilantro and white chocolate cake stylized like a Magdalena *Chef Tania Special

Black "aguachile" smoked duck, beetroot, and fennel

Prawn tartare with green apple gel

Tamal stuffed with candied oyster mushrooms, seaweed, "beurre blanc", spherification of onion pickles, and coriander emulsion

Barbecue Mexican style lamb, glazed in its own juices, colored cauliflower, and citrus fruits

Plumb raspado and golden sesame mousse

Mini roasted corn with truffle mayonnaise

Black "aguachile" smoked duck, beetroot, and fennel

Monkfish with hoja santa, vegetable butter, seaweed, and onion pickles spherification

Sponge cake with coriander, green apple, avocado-vanilla mousse, and white chocolate sauce

Mini “gorditas” farcies de pleurotes confiés et œufs de saumon

Tuna and passion fruit ceviche

Veal ribs, black truffle, and a thousand layers of potatoes

The Oaxaca`s chocolate ganache with caramel-sealed popcorn crumble and vanilla from Veracruz sauce