Oyamel

A special tour of Mexico guided by the chef and his team

Freshly made to order with green tomatillo, serrano chile, crumbled queso fresco and a basket of fresh tortilla chips

The first round is on us

Bass marinated in lime and jalapeño juice with avocado and tomatillo

Bass with pineapple-habanero marinade, citrus, jicama and Fresno chiles

Ahi tuna with Maggi-lime marinade, scallions, avocado, toasted pecans, Fresno chiles and crispy amaranth

Traditional shrimp cocktail with tomato, red onions, cucumbers, avocado mousse and cilantro

Shrimp in spicy cucumber and lime juice with serrano, red onion, cilantro and chile pequín

Toasted pumpkin seed spread with tomato, sour orange and habañero, served with tostadas

Traditional chicken soup with seasonal vegetables, carrots, rice, smoky chipotle sauce and chipotle chile

Peasant style soup with vegetable stock, tomatoes, garlic, onion and tortillas, topped with crispy tortilla strips, avocado, chives and queso

Classic Caesar salad from Tijuana with romaine lettuce, anchovies, Parmesan cheese and crispy bread crumbs

Hearts of palm, red cabbage, grapefruit, radish, cucumber and avocado with grapefruit-papaya dressing

Pineapple, orange, jicama root, cucumbers, queso fresco and chile pequín

Salt roasted local beets with cascabel dressing, roasted pecans, goat cheese, pomegranate seeds and radishes

Housemade selections with limes and radishes

Wild mushrooms and poblano peppers sautéed in guajillo and pasilla chile sauce, Mexican crema, onions and cilantro

Grilled cactus paddle in oregano marinade, onions with spicy salsa molcajete

Sautéed grasshoppers, shallots, tequila and guacamole

Grilled adobo marinated chicken thighs with refried beans, salsa guajillo and grilled green onions

Yucatán-style pit barbecued pork with achiote, sour orange and pickled red onion

Shredded local beef braised in pasilla and guajillo chile sauce, white onions and cilantro

Slow cooked pork shoulder with avocado salsa verde, pork rinds, onions and cilantro

Crispy masa tempura-battered seasonal fish with shredded cabbage, chile árbol mayo, Mexican crema and salsa Mexicana

Braised beef tongue with spicy chile morita salsa, shaved white onion and cilantro

Grilled chayote squash with sautéed seasonal vegetables in tomato-árbol chile salsa, watercress, and pumpkin seeds

Slow cooked black beans with melted Monterey Jack cheese, red onion, Mexican crema and tortillas

House-made tortilla chips with melted Monterey Jack cheese, tomatillo salsa, crema and onion

Tortilla with melted Monterey Jack cheese and Mexican corn truffles with tomatoes, corn and garlic

Crispy Brussels sprouts with chile de árbol sauce, pumpkin seeds, peanuts and lime

Cauliflower in smoky almond salsa macha, mezcal raisins, rajas, over hoja santa crema

Melted Monterey Jack cheese flambéed with tequila, served with tortillas

Carolina gold rice with sautéed wild mushrooms, pasilla de Oaxaca, Mexican crema, queso fresco and epazote herb oil

Sweet potato tamal filled with black beans, served with guajillo salsa, Mexican crema, queso fresco and pumpkin seeds

Rebosero beans with tomato, ancho, guajillo and cascabel chiles, portabello mushrooms, cilantro and green onions

Gulf Coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic

Grilled octopus marinated in black chile meco sauce, served over creamy sweet potato, topped with hoja santa chimichurri

Veracruz style house smoked tuna picadillo, crispy tortillas with spicy chile manzano salsa

Cheese enchiladas in mole poblano sauce, Monterey Jack cheese, rajas, topped with cuajada cheese and sesame seeds

Shredded chicken tamal with green sauce of tomatillo, chile and garlic

Housemade meatballs in tomato chipotle sauce, with queso cuajada and cilantro

Crispy Rocky Hollow Farms pork belly in tortilla with melted Monterey Jack cheese, refried black beans, onions, and five chile salsa

Chile morita and árbol braised beef brisket served sliced, with roasted Cambray onion, avocado, house-made corn tortillas and salsa verde

Whole trout marinated in habanero and ají dulce sofrito, grilled on banana leaf with fried plantains and white rice

Chicken enchiladas topped with salsa verde, melted Monterey Jack cheese, rajas and green onions

Grilled dry-aged flank steak with Oaxacan mole of ancho, guajillo, almonds, pecans and chocolate, roasted royal Trumpet mushrooms

Two-layered cake with moist chocolate cake bottom and creamy flan top, served with vanilla-coffee caramel sauce and whipped cream

Sponge cake soaked in three milks and rum, with pineapple cooked in vanilla brown sugar, hoja santa whipped cream, roasted coconut ice cream

Oaxacan coffee ice cream, chocolate-coffee custard infused with Mexican cinnamon, served with caramelized bananas, lime segments and pecan shortbread

Traditional sponge cake soaked in three milks and rum, fresh macerated strawberries, hoja santa whipped cream, roasted coconut ice cream