Gastronomic offer

main course

Totoaba with green beans and potatoes, olive oil, ali-oli and ginger foam

Totoaba cooked at low temperature (65 ° C x 5 min) accompanied by a rustic potato puree, green beans and broccoli puree and finished with Ginger Air and Ali-oli.

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”.