Form Oaxaca with love

MEZQUITE's pan-roasted chicken breast on mole negro sauce, is served with molotes de plàtano macho - plantain fritters - and seasoned black bean purée.
An enjoyable culinary trip to the southwestern state of Oaxaca..

Orange sorbet.. spiked

MEZCAL
An agave-distilled spirit native to Oaxaca, made by the underground roasting of the plant's heart, a centuries-old method that gives mezcal its distinctive smoky flavor. It is traditionally served straight with an orange wedge and chased by some "sal de gusano" or crushed-worm salt. (the worm that lives in the plant is roasted and crushed with some chile powder and salt).

MEZQUITE's orange sorbet is spiked with a little mezcal and sprinkled with a bit of sal de gusano. cheers!

Tasty appetizer

Chipotle chiles are nothing more than smoke-dried jalapeños. There's a variety called chipotle meco, the same used in this recipe.
The smoky-flavored chipotles are rehydrated and stuffed with chihuahua cheese, battered and fried.

Dragon fruit sorbet

Otherwise known as "dragon fruit", pitahaya is the fruit of a vine-like succulent plant native to Mèxico, it is widely known and cultivated in Asian countries, Hawaii, Australia and Israel.
Its sweet & tart flavor has made it a classic nieve in Mèxico for centuries. A sweet delight on a warm day.