Take your palate on this culinary tour through Baja California Sur. From the desert, to the lagoon, to the ocean, this menu created by our executive chef Ivan Pimienta together with Daniel Liberato as our guest chef from Cabo San Lucas, takes you along different textures of each region within the Baja Sur in an exquisite 4 course pairing dinner.
You will taste colorful dishes assembled with regional flavors such as choya, oysters and totoaba 100% legal and sustainable, as well as organic ingredients from our own orchard.
Saturday, November 27th, from 5:00 p.m - 9:00 p.m
We will welcome you at Rancho Gaspareño.
PRICE: $90 USD aprox p/ person.
Let’s enjoy together!
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Contact us by Whatsapp.
Call to reserve: (612)114 0472
MENU
DESERT NECTAR
Wild pitahaya + mezcal + agave syrup + choya bitters with lemon + Cranberry juice
FROM THE FIELD
Organic Roasted Beets, Pickled Mixed Bean Salad
Sparkling white: Sea foam / brut Reserva / mx
FROM THE LAGOON
Mesquite Baked Oysters from Sol Azul Mar y Cultivos, Sun Dried Shrimp Omelette with Passion Fruit Butter
Sparkling white: sea foam / brut reserva / mx
FROM THE OCEAN
Totoaba from Earth Ocean Farms seasoned with black achiote on Palo Blanco firewood, huitlacoche risotto and local moringa, organic veggies, white pine nut mole
White: Santo tomas / Chardonnay mx 2019
FROM THE FARM
Cheesecake with Cempasúchil cheese, filled with creamy passion fruit, rum namelaka and Chiapas white chocolate, on Oaxacan chocolate.
Ferreira Porto / Italy
100% legal and sustainable oysters from Sol Azul Mar y Cultivos and totoaba from Earth Ocean Farms.
