Meson Panza Verde

Seared scallops, served with a traditional sauce made from coconut milk and plantains, coconut air, and watercress salad with citrus and black sesame seeds

Tender beef tongue, slow-cooked and glazed with guanque chili sauce and oyster sauce, served on eggplant paper. Accompanied butter-confit güisquil.

Sous-vide cooked, accompanied by roasted leeks, creamy carrot puree with ginger. Sweet and sour plum and pasilla chili sauce.

Juicy fish with skin on, served over smoked eggplant puree, mint butter, accompanied by grilled artichokes, pickled vegetables, and amaranth and beet salad