Hibiscus Salt-rimmed Margarita Cocktail
Elote with Sour cream, Parmesan and Tajin
Pumpkin Seed and Blue Corn Tostadas with Sea Bass Ceviche or Palm Heart Ceviche
Tofu with Chipotle Salt
Oaxacan Cheese by Gringa Dairy
Pink Pickled Onions
Zacahuil: Giant Tamale cooked on the Big Green Egg with Butternut Squash, Chipotle and Jitomate sauce, Rajas, Peppers, Wild Garlic and Oaxacan Cheese.
Hibiscus Sorbet in Candied Lime Halves
Sweet Tamales: Chocolate Masa with Forest Fruits.
Mexican ingredients (masa, tortillas, tostadas, achiote paste, tomatillos, avocado leaves, dried chillies, corn husks) from Cool Chile Company
Recipes to follow in next posts.
My next supper club is 21st June, Swedish Midsummer's Supper Club with Linn Soderstrom.