Ixta's menu kicks off with a red pepper tartare she describes as "fresh, limey, and ginger-y" - guaranteed to wake up your tastebuds.
The main is spatchcock chicken, marinated in smokey chipotle & nduja and served with sweet sticky pineapple. On the side are Macaxeira frita, or cassava chips - fluffy-on-the-inside, crispy- on-the-outside with lime mayo for dipping. The main is topped off with a "crunchy, zesty, zingy, and fresh" salad of lightly pickled cucumber in a charred spring onion dressing spiked with chives and jalapeños.
Dessert is a yoghurt and mascarpone whipped cream, with lime and cinnamon-roasted strawberries, and a chocolate and peanut fudge sauce. Keep your cream cold, add extra lime to the strawberries when you serve, and layer it up like a sundae. Add salted peanuts for a bit of crunch.
Wash it all down with Ixta's take on Mexican hibiscus agua fresca - laced with cinnamon, mint and lime, and can be enjoyed as is, or better yet, with tequila or mezcal.
Ixta's one request? Eat this feast in the sunshine.
The main is spatchcock chicken, marinated in smokey chipotle & nduja and served with sweet sticky pineapple. On the side are Macaxeira frita, or cassava chips - fluffy-on-the-inside, crispy- on-the-outside with lime mayo for dipping. The main is topped off with a "crunchy, zesty, zingy, and fresh" salad of lightly pickled cucumber in a charred spring onion dressing spiked with chives and jalapeños.
Dessert is a yoghurt and mascarpone whipped cream, with lime and cinnamon-roasted strawberries, and a chocolate and peanut fudge sauce. Keep your cream cold, add extra lime to the strawberries when you serve, and layer it up like a sundae. Add salted peanuts for a bit of crunch.
Wash it all down with Ixta's take on Mexican hibiscus agua fresca - laced with cinnamon, mint and lime, and can be enjoyed as is, or better yet, with tequila or mezcal.
Ixta's one request? Eat this feast in the sunshine.