The Dish
A hazelnut-dusted pasilla pepper filled with quesillo cheese and huitlacoche, sitting on tomato foam and topped with a quail egg, serrano chiles, and pea shoots.
The Details
The huitlacoche is the star of the dish. Described by chef Juan Pablo Cruz as “the truffle of Mexico,” it is a rare mushroom and coveted delicacy throughout the country: “I wanted to take a classic dish that a lot of people would be familiar with and use it as a vessel to show how complex and beautiful Mexican gastronomy and ingredients are.”
The Price
$19
The Place
Gema
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