Rice tamal
Marmitako, tuna crudo
Reina Clam
Espelette pepper aguachile, jicama, cucumber
Huitlacoche Croquette
Black truffle
Clams Salpicón
Margarita scallop, geoduck clam, black garlic emulsion, tomato vinaigrette, chives, parsley
Bone Marrow and Escamoles Taco
Taco Mamey borracha sauce, pickled local squash, herbs
Ginatán Local Maya Octopus
Sikil pak, roasted pumpkin, fried chaya leaves
Suckling Pig Filipino Spring Roll
Tamarind sinigan sauce, roasted poblano pepper cream and purslane
Wagyu Tostada
Plantain purée, cashew, pandan, vegetables
Soursop
Candied macadamia nuts, caviar
Putong
Saffron cream, pink pine ice cream
Cacao
Cacao bigne, white chocolate cream, tapioca and pink pepper
Chef Andoni Luis Aduriz
The proposal from renowned chef Andoni Luis Aduriz invites us to embark on a culinary journey inspired by the historic Manila Route, telling a story of exchange and mestizaje over more than 250 years. In Xal, each dish is an invitation to discover the richness of the culinary heritage of Mexico, the Philippines, and the Basque Country, celebrating the meeting of cultures and the art of cooking.
