8-30-2013 Fri. hot, sunny.
BREAKFAST --- coffee | bread | watermelon
LUNCH --- ( at Yum Ixpu, Progreso ) ceviche mixto (fish, octopus, shrimp) | white fish a la plancha | shrimp fried rice | tortilla | chips | beer
AFTERNOON-TEATIME --- mijito
DINNER --- (at Kuuk, Merida) chef's menu
Cactus pear juice | Chardonnay (Mexican) | Sorbet macaron
Chaya & egg cream on translucent potato
Tuna ham (jamon-atun) w. watermelon & grapefruit puree
Local lettuce salad w. edam cheese, avocado & baby potatoes in chilli ash sauce (recado negro)
Roasted squash w. almonds yogurt, cold goat cheese, sweet potato puree & basil flowers Local snapper (gold) ceviche w. white cucumber & freeze-dried dragon fruit in spicy passion fruit coulis
Sous-vide local snapper & crispy fish skin in pureed black bean w. pepperleaf & three pumpkin seed condiments
Lobster (from Progreso) infused with coconut butter & talisia drupe
Lentil soup (in the pot three days old) w. radish, cabbage & kohlrabi spheres
Roasted eggplant soup w. raw milk jocoque (midway in the process of transforming milk into cheese), red onion & green tomato teardrops, topped w. corn sprouts & Castakan (twice-fried pork belly)
Crispy-skinned cerdo pelón (creole suckling pig) with lima beans & Ixil onoins
Slow-cooked local chicken on roasted corn w. guava puree & hibiscus coulis
Slow-cooked rabbit w. crunchy young corn roots & garden spinach immersed in underground cooked corn (3-day pibinal)
Poached turkey w. sphere of corn pibil, film of broth, guava puree & hibiscus coulis
Tomatoes 3 ways from savory to sweet: tomato seed fillet in citrus oil, tiny tomato infused with melipona bee honey molasses & larger tomato injected with melon sorbet
Beetroot sorbet w. lemon confiture, cacao soil, yogurt foam & olive oil
Brioche sorbet w. milk skin chips
Espresso | Mango gelee
Dark chocolate & mole truffle | White chocolate wafer | Mint chocolate truffle
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KuuK = sprout
- this place takes food and cooking really seriously, extraordinary rendition of local ingredients and superb combination of flavor and texture with an adventurous modern edge. it is on par with top restaurants anywhere in the US or in Europe.
- we got a tour of the kitchen, lab, wine cellar and herb garden.
