Our executive chef is back on the BBQ with more irresistible dishes to dive into. This week’s feature is juicy, tender lamb which is slow cooked under the earth for twelve hours to guarantee its tenderness. Chef Mike seasons the meat with a variety of spices and a chilli marinade before wrapping it in maguey leaves, ready to be buried.

Once complete, the lamb will be served on a mixiote leaf, plus a side of nopal salad and grasshoppers. Scoop up the succulent meat with a warm tortilla and drizzle it with his home made red maguey sauce.

The event will be held at the beach this Saturday from 12-5 pm during our Art with Me and Pulque Fest. Tickets cost $35 USD, food only.