‘Masa and Mar’ menu
The five-course James Beard Foundation “Masa and Mar: Foods fromthe Mexican Pacific” features two dishes from each of the chefs, Tucon’s José Contreras and Alam Méndez from Washington, D.C.
Bluefin Tuna Tostada by Contreras: Corn tostada, bluefin tuna, avocado rajas, roasted chiltepín mayonnaise, lime, sea salt, green chile oil.
Manglar by Mendez: Blue crab tamal, mussels, coastal greens, salsa de chicatana.
Sonoran Flour Tortilla from Contreras: Handmade Sonoran flour tortilla, lightly seared scallop, brown butter infused with squid ink, limón real emulsion, chiltepín oil.
Beef Tongue Tlacoyo from Mendez: Alberjón, hoja santa, Oaxacan capers mole, purslane.
Corn & Wheat, collaborative course: Coconut nicuatole, Sonoran wheat pinole ice cream, dark chocolate crémeux, fermented pineapple, green mango.