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Global Cuisines Catalog

Authentic Mexican Recipes

Traditional homemade dishes originating from Mexican culinary culture. Explore detailed food preparation methods and gourmet ingredients.

Tesoro Escondido: Poblano Relleno con Langosta, Maíz Morado y Crema de Epazote Ahumado
🥑 Low-Carb

Tesoro Escondido: Poblano Relleno con Langosta, Maíz Morado y Crema de Epazote Ahumado

A culinary jewel from the heart of Mexico, this dish reimagines the beloved chile relleno with an opulent touch. Roasted poblano peppers, with their earthy and mildly smoky notes, cradle a succulent filling of sweet, tender lobster and vibrant purple corn kernels. The ensemble is then bathed in a velvety, ethereal cream sauce infused with the distinct, anise-like aroma of epazote, deepened by a subtle smokiness. Each bite offers a symphony of textures—the soft chile, the delicate seafood, the slight chew of corn—and a complex flavor profile that balances the richness of the cream with the freshness of the herbs and the gentle warmth of the chile, creating a truly unforgettable experience.

70m total4 ServingsWeight: 1100g
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Imperial Rose Duck: Confit Duck with Taxco Pink Mole and White Truffle Purple Sweet Potato Puree
Mexican

Imperial Rose Duck: Confit Duck with Taxco Pink Mole and White Truffle Purple Sweet Potato Puree

Embark on a culinary journey to the heart of Taxco, Guerrero, with this exquisite dish that marries the rustic elegance of duck confit with the delicate artistry of Mole Rosa. The duck legs, slow-cooked to succulent perfection in their own fat, boast a remarkably tender interior and a crisp, golden skin. They are draped in a vibrant, subtly sweet, and earthy Pink Mole, a regional specialty crafted from toasted pine nuts, almonds, a hint of habanero, and the natural sweetness of beets, all infused with fragrant rose petals. This rich tapestry of flavors is elegantly balanced by a silken purple sweet potato puree, elevated with the luxurious aroma of white truffle oil, offering a creamy, nuanced counterpoint. The dish is a symphony of textures and a celebration of Mexico's profound culinary heritage, presented with a refined, gourmet flourish.

260m total4 ServingsWeight: 2800g
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Corazón de Agave: Short Ribs Estofadas con Recaudo Negro y Puré de Camote Morado con Mezcal
Mexican

Corazón de Agave: Short Ribs Estofadas con Recaudo Negro y Puré de Camote Morado con Mezcal

Embark on a culinary journey to the heart of Mexico with these exquisite short ribs, slow-braised to melting perfection in a profoundly complex Recaudo Negro. This ancient Yucatecan sauce, a symphony of charred chiles, toasted spices, and burnt tortillas, offers an unparalleled depth of smoky, earthy, and subtly sweet flavors, reminiscent of a refined mole. Complementing this rich masterpiece is a silken purée of vibrant purple sweet potatoes, kissed with the soulful smokiness of mezcal, providing a delicate balance and an intriguing aromatic counterpoint. The dish culminates in a luxurious harmony of tender meat, a velvety, dark sauce, and a subtly sweet, smoky purée, promising an unforgettable gourmet experience.

270m total6 ServingsWeight: 2800g
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Pato Confitado con Mole Rosa de Taxco, Nopales Cristalizados y Perlas de Granadas
Mexican

Pato Confitado con Mole Rosa de Taxco, Nopales Cristalizados y Perlas de Granadas

Embark on an exquisite culinary journey to the heart of Mexico with this sophisticated rendition of Pato Confitado, bathed in a vibrant Mole Rosa de Taxco. This dish celebrates the tender, succulent duck legs, slow-cooked to perfection in their own fat, resulting in a crispy skin and melt-in-your-mouth meat. The star, a captivating pink mole, hails from the picturesque town of Taxco, Guerrero. Its complex aroma weaves together the earthy sweetness of roasted beets, the subtle warmth of various nuts and seeds, a gentle whisper of chiles, and a unique hint of pink peppercorns, creating a velvety sauce that is both comforting and intriguing. Complementing this richness are delicate, translucent nopales cristalizados, offering a sweet-tart counterpoint and a delightful textural contrast. Finished with glistening pomegranate pearls, this dish is a symphony of flavors, textures, and visual artistry, truly embodying the spirit of refined Mexican gastronomy.

300m total4 ServingsWeight: 1100g
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Pollo Rosado Imperial con Mole de Pétalos de Rosa y Puré de Camote Morado
Mexican

Pollo Rosado Imperial con Mole de Pétalos de Rosa y Puré de Camote Morado

Experience a symphony of delicate flavors and breathtaking aesthetics with this Imperial Pink Chicken. This dish elevates the rare Mole Rosa, a culinary jewel originating from Taxco, Guerrero, renowned for its enchanting blush hue derived from roasted beets and an intricate blend of white spices and dried rose petals. The tender chicken, gently infused with a subtle char, becomes a canvas for the mole's aromatic embrace, which offers whispers of cinnamon, anise, and a profound floral sweetness. Paired with a silken purple sweet potato purée, its earthy undertones and vibrant color provide a perfect counterpoint, creating a dish that is both a feast for the eyes and a profound journey for the palate, celebrating Mexico's rich culinary heritage with unparalleled elegance.

120m total4 ServingsWeight: 1700g
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Pato Confitado con Mole Poblano Oscuro, Tamal de Elote Dulce y Néctar de Chabacano Ahumado
Mexican

Pato Confitado con Mole Poblano Oscuro, Tamal de Elote Dulce y Néctar de Chabacano Ahumado

Embark on a culinary journey to the heart of Mexico with this refined rendition of Pato Confitado con Mole Poblano Oscuro. This dish presents succulent duck leg confit, slow-cooked to tender perfection, enrobed in a profoundly rich and complex dark poblano mole. The mole, a symphony of meticulously toasted chiles, spices, nuts, and a whisper of Mexican chocolate, offers layers of smoky, sweet, and earthy notes that dance on the palate. Accompanying this masterpiece is a delicate, steamed sweet corn tamale, its inherent sweetness and fluffy texture providing a gentle counterpoint to the mole's intensity. A vibrant drizzle of smoked apricot nectar cuts through the richness, adding a bright, fruity, and subtly smoky finish that elevates each bite to an extraordinary experience.

330m total4 ServingsWeight: 980g
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Pato Imperial en Mole Poblano de Antaño: Pato Confitado con Mole Poblano Ancestral, Puré de Camote Morado y Néctar de Jamaica Ahumada
Mexican

Pato Imperial en Mole Poblano de Antaño: Pato Confitado con Mole Poblano Ancestral, Puré de Camote Morado y Néctar de Jamaica Ahumada

Embark on a culinary journey to the heart of Puebla with this majestic dish, featuring succulent duck bathed in an ancestral Mole Poblano. This mole, a symphony of meticulously roasted chiles, nuts, seeds, and spices, culminates in a sauce of profound depth and velvety texture, with hints of bittersweet chocolate and a subtle warmth. The rich, tender duck, with its crisped skin, provides a luxurious counterpoint to the complex mole. Served alongside is a vibrant purple sweet potato purée, offering a gentle sweetness and earthy balance, elegantly complemented by a delicate, smoky hibiscus nectar that adds a refreshing, tart finish and an unexpected aromatic dimension. Each bite is a testament to Mexico's rich culinary heritage, presented with a refined, gourmet sensibility.

180m total4 ServingsWeight: 2000g
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Conejo Silvestre en Adobo de Morita y Naranja Agria con Puré de Camote Morado y Nopal Asado
Mexican

Conejo Silvestre en Adobo de Morita y Naranja Agria con Puré de Camote Morado y Nopal Asado

This exquisite dish elevates the rustic charm of traditional Mexican adobo into a Michelin-starred experience. Tender wild rabbit, slow-braised in a complex, smoky adobo crafted from sun-dried morita chilies, aromatic garlic, and the bright tang of Seville orange, yields an unparalleled depth of flavor. The sauce, rich and velvety, carries hints of dried fruit, chocolate, and a gentle, lingering heat, enveloping the succulent rabbit meat. It is elegantly paired with a silken purple sweet potato purée, offering a creamy, earthy counterpoint, and vibrant grilled nopales, providing a refreshing, slightly tart crunch. Each bite is a journey through Mexico's culinary heritage, a symphony of savory, sweet, and smoky notes, culminating in a dish that is both comforting and profoundly refined.

240m total4 ServingsWeight: 1800g
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Pato Confitado con Mole Rosado de Taxco y Esferas Ahumadas de Xoconostle
Mexican

Pato Confitado con Mole Rosado de Taxco y Esferas Ahumadas de Xoconostle

Embark on a culinary journey to the heart of Mexico with this exquisite Pato Confitado, a dish that masterfully marries ancient tradition with refined technique. Succulent duck legs are slow-cooked to a tender, fall-off-the-bone perfection, their skin rendered impossibly crisp, offering a delightful textural contrast. This confit is then draped in a captivating Mole Rosado, a rare and revered sauce from Taxco, Guerrero. Its enchanting blush hue, derived from roasted beets and a medley of chiles, nuts, and white chocolate, unfolds a complex tapestry of sweet, savory, and subtly spicy notes, with a velvety mouthfeel. Accompanying this masterpiece are delicate spheres of smoked xoconostle, their vibrant acidity and haunting smokiness cutting through the richness of the duck and mole, leaving a lingering, sophisticated finish that dances on the palate.

330m total4 ServingsWeight: 1400g
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Pato Confitado en Salsa de Chabacano y Chile Morita con Tamal de Maíz Azul Especiado
Mexican

Pato Confitado en Salsa de Chabacano y Chile Morita con Tamal de Maíz Azul Especiado

Embark on a refined culinary journey to the heart of Mexico with this exquisite Pato Confitado en Salsa de Chabacano y Chile Morita. Succulent duck legs are meticulously slow-cooked in their own rendered fat, achieving an ethereal tenderness before being crisped to a golden perfection. This rich confit is then draped in a vibrant, complex sauce, a harmonious blend of sweet sun-kissed apricots (chabacanos) and the deep, smoky heat of morita chiles, creating a symphony of sweet, tangy, and subtly spicy notes. Accompanying this masterpiece are delicate, earthy blue corn tamales, steamed to a fluffy perfection, offering a rustic yet refined counterpoint. Each bite is a testament to the depth of Mexican flavors, marrying traditional techniques with gourmet presentation, leaving an unforgettable impression on the palate.

255m total4 ServingsWeight: 1400g
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Pato Confitado con Mole de Chabacano y Chile Ancho: Pierna de Pato Braseada en Néctar Frutal y Especias, Acompañado de Petites Tortillas de Maíz Azul
Mexican

Pato Confitado con Mole de Chabacano y Chile Ancho: Pierna de Pato Braseada en Néctar Frutal y Especias, Acompañado de Petites Tortillas de Maíz Azul

Embark on a culinary journey with this exquisite dish, where the rich traditions of Mexican cuisine meet refined gourmet techniques. Tender duck legs are meticulously slow-braised in their own rendered fat, infused with aromatic herbs, resulting in a confit that boasts unparalleled succulence and a delicate crispness. This opulent duck is then draped in a vibrant Mole de Chabacano y Chile Ancho, a masterful symphony of sun-dried apricots, smoky ancho chiles, toasted nuts, and a whisper of dark Mexican chocolate, creating a sauce that is at once sweet, spicy, and profoundly complex. Each bite releases a harmonious blend of earthy, fruity, and subtly piquant notes, perfectly balanced by the luscious duck. Served alongside are artisanal petites tortillas crafted from heirloom blue corn masa, offering a rustic yet elegant counterpoint that cradles the rich flavors, inviting you to savor the depth and heritage of this truly exceptional Mexican delicacy.

360m total4 ServingsWeight: 1800g
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Éclat de Costilla: Short Ribs Braised in Hibiscus-Chile Coloradito with Black Truffle Purple Sweet Potato Purée
Mexican

Éclat de Costilla: Short Ribs Braised in Hibiscus-Chile Coloradito with Black Truffle Purple Sweet Potato Purée

A culinary masterpiece born from the heart of Oaxaca, "Éclat de Costilla" reinterprets the cherished tradition of slow-braised short ribs with an exquisite Mole Coloradito. This mole, vibrant with the tart floral notes of hibiscus (jamaica) and the nuanced warmth of carefully toasted chiles, envelops the tender, fall-off-the-bone beef in a symphony of sweet, savory, and subtly piquant flavors. The dish is elevated by a silken purée of purple sweet potato, infused with the earthy luxury of black truffle, offering a creamy counterpoint and a striking visual contrast. Each bite unveils layers of complexity, from the aromatic spices of the mole to the delicate sweetness of the potato, culminating in a truly unforgettable Mexican gourmet experience.

300m total4 ServingsWeight: 1200g
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Cordero Borracho al Xoconostle y Néctar Ahumado de Cascabel
Mexican

Cordero Borracho al Xoconostle y Néctar Ahumado de Cascabel

Embark on a culinary journey with this exquisite 'Drunken Lamb', a symphony of profound flavors deeply rooted in Mexican tradition yet elevated to gourmet heights. Succulent lamb shanks are slow-braised to an unparalleled tenderness, bathing in a rich adobo infused with the vibrant, tart essence of xoconostle (sour prickly pear) and a complex blend of guajillo and ancho chiles, all deepened by dark Mexican beer. The aroma alone is an intoxicating prelude to the dish's depth. Each forkful reveals meltingly tender meat, its robust flavor beautifully complemented by the bright, tangy adobo. The experience culminates with a drizzle of the silken, smoky cascabel chile nectar, adding a layer of sophisticated warmth and a whisper of sweet heat, creating a harmonious balance that lingers on the palate.

270m total4 ServingsWeight: 1600g
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Costillas de Res Glaseadas en Adobo de Morita y Café con Puré Sedoso de Camote Morado y Granos de Elote Ahumados
Mexican

Costillas de Res Glaseadas en Adobo de Morita y Café con Puré Sedoso de Camote Morado y Granos de Elote Ahumados

Embark on a culinary journey to the heart of Mexico with these exquisite Glazed Beef Short Ribs. This dish elevates the humble short rib through a profound adobo, a rich, slow-cooked marinade infused with the smoky depth of morita and ancho chiles, balanced by the aromatic bitterness of fresh-brewed coffee, and a whisper of warm spices like cinnamon and cloves. The short ribs are braised until they surrender to a fork-tender perfection, then glazed in their own intensified, reduced sauce, creating a lustrous, savory coating. Served alongside is a vibrant, silken purple sweet potato purée, offering a delicate sweetness and creamy counterpoint, while smoked corn kernels add bursts of earthy, charred sweetness and a delightful texture. Each bite is a symphony of complex flavors – smoky, sweet, savory, and subtly spicy – culminating in a truly refined Mexican experience.

265m total6 ServingsWeight: 1850g
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Pato Magret Ahumado con Néctar de Jamaica y Espuma de Camote Morado al Mezcal
Mexican

Pato Magret Ahumado con Néctar de Jamaica y Espuma de Camote Morado al Mezcal

A culinary journey to the heart of Mexico's refined flavors, this dish presents a masterfully smoked Magret duck breast, its skin rendered to a crisp, golden perfection, while the succulent flesh retains a delicate smokiness. It rests upon a vibrant, ethereal foam of purple sweet potato, subtly infused with the smoky, earthy notes of mezcal, offering a captivating contrast in texture and depth. Drizzled generously is a glistening nectar crafted from tart hibiscus flowers, its ruby hue and bright, floral acidity cutting through the richness of the duck, creating a symphony of sweet, savory, and tangy sensations. This dish is an ode to ancient traditions reimagined with modern elegance, a balance of robust flavors and delicate presentations.

115m total2 ServingsWeight: 700g
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Cordero Pibil Real con Reducción de Naranja Agria y Puré de Camote Morado al Chipotle y Trufa Negra
Mexican

Cordero Pibil Real con Reducción de Naranja Agria y Puré de Camote Morado al Chipotle y Trufa Negra

Embark on a culinary journey to the heart of the Yucatán with this regal interpretation of Cochinita Pibil. Succulent lamb shanks, marinated in a vibrant achiote and bitter orange concoction, are slow-braised until they achieve an exquisite, fall-off-the-bone tenderness. The air becomes intoxicating with the earthy aroma of chiles, the bright zest of citrus, and the deep, savory notes of the lamb. Each bite reveals a harmonious blend of tangy, smoky, and subtly spicy flavors, beautifully complemented by a concentrated bitter orange reduction that adds a sophisticated sweet-tart counterpoint. Alongside, a silken purple sweet potato puree, infused with the smoky warmth of chipotle and the luxurious whisper of black truffle, provides a velvety texture and an unexpected depth, elevating this traditional dish to a truly Michelin-starred experience.

285m total4 ServingsWeight: 2300g
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Costillas de Res en Adobo de Guajillo y Tamarindo con Puré de Camote Morado y Crujiente de Chicharrón
Mexican

Costillas de Res en Adobo de Guajillo y Tamarindo con Puré de Camote Morado y Crujiente de Chicharrón

Embark on a culinary journey to the heart of Mexico with these exquisite Costillas de Res, a dish that masterfully balances tradition with refined gourmet sensibilities. Succulent beef short ribs are slow-braised to melting perfection in a vibrant, complex adobo crafted from sun-dried guajillo chiles, tangy tamarind, and a symphony of aromatic spices. The rich, savory depth of the adobo, with its subtle sweet and sour notes, permeates every fiber of the tender meat, creating an unforgettable taste profile. Served alongside is a silken purée of amethyst-hued purple sweet potatoes, offering an earthy sweetness and creamy texture that beautifully complements the robust short ribs. A crowning garnish of crispy chicharrón adds a delightful textural contrast and a whisper of smoky indulgence, while fresh cilantro and toasted sesame seeds provide a final flourish of freshness and nutty aroma. This dish is a testament to the soulful flavors of Mexican cuisine, presented with elegance and precision.

285m total4 ServingsWeight: 1400g
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Chiles Anchos Rellenos de Pato Confitado con Néctar de Jamaica y Almendras Ahumadas
🥑 Low-Carb

Chiles Anchos Rellenos de Pato Confitado con Néctar de Jamaica y Almendras Ahumadas

A culinary masterpiece that reinterprets the classic chile relleno with a sophisticated touch. This dish features succulent, slow-cooked duck confit, shredded and delicately seasoned, encased within tender, smoky ancho chiles. The chiles are then bathed in a shimmering, ruby-red nectar crafted from hibiscus flowers, subtly sweetened and balanced with the earthy crunch of toasted, smoked almonds. The aroma is a captivating blend of dried chiles, tart floral notes, and rich duck, promising a symphony of flavors—smoky, savory, sweet, and tangy—culminating in an unforgettable textural experience.

105m total4 ServingsWeight: 850g
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Pato Confitado en Mole Rosa de Taxco con Purée de Camote Morado y Crujiente de Pistacho
Mexican

Pato Confitado en Mole Rosa de Taxco con Purée de Camote Morado y Crujiente de Pistacho

Embark on a culinary journey to the heart of Guerrero with this exquisite rendition of Pato Confitado en Mole Rosa. This dish is a symphony of flavors and textures, featuring succulent duck leg confit, its skin rendered crisp and golden, nestled atop a vibrant, silken purée of purple sweet potato. The star, however, is the captivating Mole Rosa de Taxco – a rare and elegant sauce, blushing with the natural hue of roasted beets and ancho chiles, enriched with the delicate nuttiness of pine nuts, almonds, and a whisper of aromatic spices like cinnamon and clove. Each spoonful offers a harmonious balance of savory duck, earthy sweetness from the camote, and the complex, subtly spicy, and nutty embrace of the mole, crowned with a delightful crunch of toasted pistachios. It's a dish that speaks of tradition, refined technique, and an unforgettable taste.

285m total4 ServingsWeight: 2400g
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Joya del Pacífico Zarandeada: Huachinango con Adobo de Achiote Ahumado y Ensalada de Mango-Xoconostle
Mexican

Joya del Pacífico Zarandeada: Huachinango con Adobo de Achiote Ahumado y Ensalada de Mango-Xoconostle

Embark on a culinary journey to the sun-drenched coasts of Mexico with this exquisite 'Joya del Pacífico Zarandeada'. A magnificent whole red snapper, revered as 'Huachinango', is meticulously butterflied and bathed in a vibrant, smoky achiote adobo, infused with the bright zest of oranges and limes, and a whisper of smoked paprika. Grilled to perfection over an open flame, the fish develops a beautifully crisp skin and succulent, flaky flesh, redolent with earthy, citrusy, and subtly spicy notes. It is elegantly crowned with a refreshing, jewel-toned salsa of sweet ripe mangoes and the intriguing tartness of xoconostle (prickly pear fruit), balanced with crisp red onion and fresh cilantro. This dish is a symphony of textures and flavors – smoky, sweet, tangy, and fresh – promising an unforgettable taste of authentic Mexican coastal grandeur.

75m total4 ServingsWeight: 1900g
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Costillas Cortas de Res con Mole Manchamanteles y Puré de Malanga Trufado
Mexican

Costillas Cortas de Res con Mole Manchamanteles y Puré de Malanga Trufado

This dish is a symphony of vibrant Mexican flavors, featuring succulent beef short ribs braised to fork-tenderness, bathed in a sophisticated Manchamanteles Mole. This "tablecloth stainer" mole, renowned for its complex sweet, savory, and subtly spicy profile, is a rich tapestry woven from dried chiles, fruits like plantain, pineapple, and apple, nuts, and aromatic spices such as cinnamon and clove. The mole's deep crimson hue and velvety texture provide a magnificent counterpoint to the meltingly tender beef. Accompanying this masterpiece is a silken purée of malanga (taro root), elevated with the earthy luxury of black truffle oil, adding an unexpected depth and creamy counterpoint. Each bite offers a harmonious blend of fruitiness, warmth, and umami, culminating in a truly opulent culinary experience.

300m total4 ServingsWeight: 2400g
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Imperial Lamb Barbacoa with Ancho Chile 'Drunken' Sauce and Purple Sweet Potato Silk
Mexican

Imperial Lamb Barbacoa with Ancho Chile 'Drunken' Sauce and Purple Sweet Potato Silk

A culinary journey to the heart of Mexico, this Imperial Lamb Barbacoa reinterprets a beloved classic with refined elegance. Slow-cooked to succulent perfection, the lamb is imbued with the deep, smoky essence of traditional barbacoa, yielding tender, fall-off-the-bone meat. It is lavishly draped in a 'Salsa Borracha' – a rich, complex sauce crafted from rehydrated ancho chilies, dark beer, and a hint of piloncillo, offering a harmonious blend of sweet, smoky, and subtly spicy notes. This masterpiece rests upon a vibrant, silken purée of purple sweet potato, its earthy sweetness providing a beautiful counterpoint to the robust lamb. The aroma is a captivating dance of roasted chilies, herbs, and slow-cooked meat, promising a sophisticated and deeply satisfying experience.

330m total5 ServingsWeight: 2200g
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Eclipse de Pato y Mole Negro: Confit de Pato Crujiente con Mole Oaxaqueño Ancestral, Tamal de Maíz Azul y Reducción Ahumada de Higo y Mezcal
Mexican

Eclipse de Pato y Mole Negro: Confit de Pato Crujiente con Mole Oaxaqueño Ancestral, Tamal de Maíz Azul y Reducción Ahumada de Higo y Mezcal

Embark on a culinary journey to Oaxaca with 'Eclipse de Pato y Mole Negro,' a dish where ancient tradition meets refined gastronomy. This masterpiece features succulent duck confit, its skin rendered to a perfect crisp, bathed in an ancestral Oaxacan mole negro. This complex, dark, and velvety sauce is a symphony of over 20 ingredients, offering profound notes of toasted chiles, nuts, warm spices, and a whisper of bitter chocolate, creating an earthy and profound aroma. Accompanying this is a delicate tamal crafted from vibrant blue corn masa, lending an earthy sweetness and tender texture. The experience culminates with a sophisticated smoked fig and mezcal reduction, its sweet, smoky, and subtly alcoholic embrace cutting through the mole's richness, balancing the dish with an exquisite finish that lingers on the palate.

290m total4 ServingsWeight: 2000g
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