SIGNATURE SAUCES

In all the different regions in Mexico, the sauce is without a doubt the common point that links all the different Mexican cuisines, where peppers have the leading role. Mayana pays tribute to these sauces that are designed to excite our taste buds.

Tuna and Salmon Ceviche with VINAIGRETTE HABANERO

INGREDIENTS for 4 people
200gr fresh tuna
200gr fresh salmon
4 grated carrots
10gr grated ginger
Juice of 1 lemon
Salt and Pepper
VINAIGRETTE HABANERO MAYANA

Cut the tuna and salmon in small cubes and mix in a salad bowl with 3 tablespoons of Vinaigrette, the grated carrots and ginger. Add lemon juice and salt and pepper. Serve cold on top of grilled bread slices of with grissini.

Foie gras toast with MOLE SAUCE

INGREDIENTS
1 Baguette de campagne
Duck Foie gras (au torchon)
Arugula (Rucola)
Fleur de sel (sea salt)
SAUCE MOLE MAYANA

Cut the baguette. Add a slice of foie gras and MOLE sauce on top. Garnish with arugula and add salt on top.

Gnocchi SAUCE CACAHUETE and cauliflower

INGREDIENTS for 4 people
Handmade Gnocchi
1 cauliflower
20gr olive oil grilled hazelnuts
Salt and Pepper
MAYANA SAUCE CACAHUETE (Peanut Sauce)

Cut the cauliflower and arrange in a baking tray with olive oil, salt, pepper and chopped hazelnuts. Cook in the oven at 210c for 35min.
Boil water and cook the gnocchi (until they float). Serve with warm SAUCE CACAHUETE, cauliflower and grilled hazelnut.

PASILLA soup with Bleu de Gex cheese

INGREDIENTS for 4 people
4 zucchinis
500ml tomato puree
Salt
Bleu de Gex cheese
Avocado
Alfalfa sprouts
SAUCE PASILLA MAYANA

In a pot, boil the tomato puree with the SAUCE PASILLA. Season to taste. Cut the zucchini in small pieces and add to the soup. Garnish with Bleu de Gex, avocado and alfalfa sprouts.