Biko, Mexico City

Photographs from my meal in  Mexico ,Mexico City at Biko ,on October 29, 2011.

Amuse bouche: A Spanish "salmorejo" deconstructed with a glass of squash soup

1st Course: Foie del Colorado (fig bread filled with foie gras mousse, toasted oatmeal, red fruit and hibiscus powder)

2nd Course: Papada Entomatada (pork jowl in tomato broth with sheets of cucumber)

Presentation of Chablis Premier Cru Montée de Tonnerre

3rd Course: Crema de hongos y de quesadilla

Chablis Premier Cru Montée de Tonnerre

4th Course: Txipirones al Cubo (small squid over potato cubes, Jamón Ibérico Julián Martín), unsauced

4th Course: Txipirones al Cubo (small squid over potato cubes, Jamón Ibérico Julián Martín), sauced

5th Course: Alcachofas con almejas (artichokes with clams)

6th Course: Pescado del día con flor de alcachofa (fish of the day with artichoke blossom), unsauced

6th Course: Pescado del día con flor de alcachofa (fish of the day with artichoke blossom, sauced

7th Course: Venado apiñonado

8th Course: Lichi y melocotón (lychee and peach)

Petits fours: buñuelos, sunflower seed granola, and tuiles

Take home snack: traditional Mexican candy

Take home snack: traditional Mexican candy - elote con chile, mango con chile, tamarindo

A table at Biko