Chef Fernanda Reyes comes to Kansas City to revolutionize the American palette and give Mexicans far from home a fresh remembrance of the classic homemade flavor of Comida Casera.

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PASSED APPETIZERS

Tuna Tartare topped with avocado mousse, tortilla ash, chicharron powder (plus tajin) and wonton chip.

Cochinita Pibil Tostada with Xnipec, black beans and microgreens (cilantro).

Shrimp Ceviche with mango, cucumber, jicamana (chip plátano macho/con crujiente de plátano macho).

DRINKS (NON-ALCOHOLIC)

Cucumber, lime and mint.

Hibiscus Flower with chia seed and basil

5 COURSE

Pozole Soup

Tamal with beans and cheese roasted garlic sour cream (add hoja santa and hoja de platano).

Taco Barbacoa (Brisket/maguey penca) with chipotle aioli, pickled onion and cilantro.

Mole Poblano with chicken roulade topped with onion, radish and greens.

Filet mignon with pumpkin sauce (mole verde) and fried leek.

DESSERT

Cuatro leches cake with vanilla whipped cream, berries, mint and chocolate powder.