Cocinero del Año Menu

Last september I participated in the local semifinal of the Cocinero del Año contest. It was my first contest and I learned a lot about what needs to be improved for following attempts (meaning I didn't do that good).

Here's the menu I prepared:

Appetizer 1:

Smoked Salmon and Xiqueño Mole Tostada

Appetizer 2:

Escabeche Carrot Cappucchino and Pig Trotter Croquette

First Course:

Salt-Cured Nopal and Confit Tomato Salad.

Main:

Red Snapper with Beet Mole, Cacahuazintle Corn Raviolo, Oyster Mushrooms and Cilantro Pesto

Dessert:

Chocolate and Corn Millefeuille, Garapiñado Ice Cream, Coffee Sauce.

Maybe next year!