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hot entrees

Totoaba taco with tatemada green sauce and longaniza crumbs

Totoaba cooked at a low temperature (65 ° C x 5 min) accompanied by a tatemada green sauce, pico de gallo with manzano chili, purslane salad and Mijas de sausage from Valladolid.

The Totoaba also known as white corvina, or cabicucho is endemic to the upper Gulf of California available for rearing consumption under the name “Baja Seabass”.