Quetzal

Pork secreto al pastor with charred pineapple and heirloom corn tortillas

Smoky, tender pork with caramelized pineapple and house‑made tortillas that balance sweet and savory

Sikil Pak (pumpkin seed, roasted poblano, cotija, pickled cactus, endive)

A bright, vegetal starter with creamy pumpkin‑seed dip and tangy pickled cactus

Hokkaido scallop ceviche (leche negra, ground cherry, crispy leek)

Delicate scallop in tangy leche negra with bursts of ground cherry and crunch from crispy leek

Bone marrow & wild Argentinian shrimp

Rich bone marrow glazed with pasilla and honey, paired with shrimp and tortillas for dipping

Coal roasted sweet potato (salsa de cacahuate, red watercress, mint)

Smoky, sweet potato with creamy peanut salsa and fresh mint brightness

Empanada Oaxaqueña (lamb barbacoa, salsa molcajete, valentine radish, salsa de ajo)

Hearty lamb barbacoa inside crisp masa, brightened by radish and garlic salsa

Avocado leaf ice cream (Saskatoon berry, piloncillo corn flakes, raspberry gel)

Creamy, herbal‑tinged ice cream with sweet berry and crunchy corn flakes

Tres leches cake (horchata cream, sea buckthorn, rice tuile)

Moist tres leches with tangy horchata cream and crisp rice tuile