Meal 1: Vegetable ragu with fettuccine. Garnished with fresh grated parmesan and basil. Side salad with balsamic vinaigrette.
Meal 2. Achiote roast squash with salsa roja. Served with mexican charro beans and rice. Garnished with cilantro and lime.
Salad: Mixed greens salad with a creamy parmesan peppercorn dressing, cucumbers, and cherry tomatoes.
March 14 @ 00:00
00:00 — 01:00 (1h)