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:
Smoked Salmon and Xiqueño Mole Tostada
Escabeche Carrot Cappucchino and Pig Trotter Croquette
Salt-Cured Nopal and Confit Tomato Salad.
Red Snapper with Beet Mole, Cacahuazintle Corn Raviolo, Oyster Mushrooms and Cilantro Pesto
Chocolate and Corn Millefeuille, Garapiñado Ice Cream, Coffee Sauce.
Maybe next year!