Amuse Bouche: Quail huevos rancheros
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First Course: “Flag Soup” or gazpacho, white corn, and avocado soup

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Second Course: Chorizo squash taco on homemade tortilla with queso fresco

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Third Course: Salmon, chiles, and garlic with tomatillo butter steamed in corn husks

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Main Course: Ancho-chile rubbed filet with blue potatoes, horseradish queso, and coffee honey sauce

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Intermezzo: Tres aguas frescas: honeydew, horchata, and hibiscus with prickly pear
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Dessert: Aztec chocolate lava cake with dulce de leche dipping dots