Prepare your palate for a 5-course journey, where each dish tells a story of fungal wonder:

Welcome Cocktail: Huitlacoche Margarita - A stunning start with tequila reposado, lime, and a touch of fruity huitlacoche syrup.

Course 1: Infladita de Salpicón de Hongos - A crispy puffy tostadita topped with a refreshing mushroom salad. Paired with a crisp Rosé.

Course 2: Tamal de Elote con Salsa de Huitlacoche - A fresh corn tamal with poblano chile succotash, draped in a rich huitlacoche sauce.

Course 3: Puré de Coliflor Frita, Salsa Macha de Naranja y Hongos Rebozados - Fried cauliflower puree with smoky orange salsa macha and crispy tempura mushrooms. Paired with a bold Red Wine.

Main Course: Filete de Hongo Melena de León - A seared Lion's Mane mushroom "steak" with chintextle sauce, creamy rice, and crispy mushroom chicharrón.

Dessert: Pan de Muerto con Helado de Huitlacoche - Traditional Day of the Dead bread with unique, savory-sweet huitlacoche ice cream