Kusshi Oyster on the half shell with ceviche and American sturgeon caviar. Homemade chip with guacamole, tortilla soup, and corn and tomato empanada. Sashimi-style kampachi with wood-grilled local and baby corn, corn Mayo, finger lime, corn gelatin “jewels,” aged Bola Roja goat cheese, epazote oil, and spicy chiltepin peppers. Huitlacoche, roasted poblano crema, crispy crepes, poblano slices, white truffle, charred patty pan squash, and marigold petals. A DIY tiny taco with crispy beef and guacamole. Iced tea. “Luxury Posole” with slow-cooked Oaxacan red corn, mussels, lobster, radish, red micro-shisho, and a seafood Chili broth.