Masala y Maíz

Samosas de suadero or aloo pepita

Delicate, savory samosas—either suadero or potato with pepitas—topped with vibrant sauces

Jumbo shrimp with vanilla-infused butter

Huge grilled shrimp bathed in melting vanilla‑infused ghee with chile morita heat

Chilpachole reinterpretation with tamal colado and soft‑shell crab

A creative take on Veracruz’s chilpachole, reimagined as a tamal colado with soft‑shell crab

Crispy baby chicken with berbere skin, sweet potato purée and lemon achaar

Tender baby chicken with crispy berbere‑spiced skin, paired with sweet potato purée and tangy lemon achaar

Uttapam topped with chickpeas and chutney

Fermented rice‑based uttapam crowned with chickpeas and tangy chutney

Gordita with za’atar raita and almond sauce

Gordita paired with za’atar‑spiced raita and creamy almond sauce

Chocolate tamal with orange supremes, avocado mousse, pistachio and rose powders

Rich chocolate tamal balanced by fresh orange, avocado mousse and floral‑nutty powders

Kuku poussin

Soft shell crab

Chai tres leches