2024 Menu

FIRST COURse

Desert Ceviche
Smoked Watermelon, Green Apple, Cure Cactus, Prickly Pear (Tuna), Pinole Chip, Green Chile, Red Onion, Micro Cilantro and Quince with Prickly Pear Gel.

Texas Culinary Institute
Chef Fernando Ramos, Chef Sarah Aguilera

Second COURse

Cesar Caudfroid
Young Romaine, Salsa Seca de la Abuela, Chinese Caesar Dressing, Petit Basque, XO Sauce

El Tiger / Benny Franks / Mija Community Kitchen
Chef Enrique Lozano, Chef Jorge Ortiz

THIrd COURse

Ahi Crudo
Sake Washed Ahi, Prickly Pear Yuzu Gel, Candied Hibiscus Flower, Shiso, Compressed Watermelon, Charred Habanero Oil

Bowie High School
Chef Nayely Castillo, Chef Jaime Villanueva

Fourth COURse

Tamal En Nogada
Picadillo Libanes, Maiz Criollo Enchilado, Salsa de Nuez

Bacalar / Ometeo / Taconeta
Chef Gabe Erales, Chef Daniel Fox, Chef Alejandro Borunda

fifth COURse

Poached Salmon
Southwest Orzo, Butternut Squash Bisque

1700° Steakhouse • Chef Michael Graham

sixth COURse

Taleggio Scarpinocc
Aged Taleggio Cheese Stuffed Pasta, Mushroom Butter Sauce, Aged Balsamic

Great American Steakhouse • Chef Carlos Castillo

SEVENTH COURse

Sous Vide Denver Steak
Pepper Jus, Caramelized Onion Aioli

Ardeo / La Morin • Chef Carlos Burciaga

eighth COURse

Desert Tartlet
Pistachio Cake, Cactus Flower Gel, Mesquite Honey Mousse, Desert Soil

Sabor Restaurant / Hotel Paso del Norte
Chef Briana Paredes

Dietary Restrictions

Las Palmas Medical Center • Chef Marc Rodriguez-O’Brien