Eat A Little Acidic Citrus, a Pop of Chile or a Rich Avocado
A little minerality from the land and the salty, sweet flavor of the Sea of Cortez along with what is in season, organic and sustainable are my favorite ingredients. I like to think that all our raw ingredients have a story. For example, we source our totoaba from a local fish farmer who is helping to raise and reintroduce it back into the sea. The crudo and ceviche we prepare is made from locally caught kanpachi. They’re so fresh, we don’t cover up the flavors, we just add a little acidic citrus, a pop of chile or a rich avocado.