For Restaurant Month 2018, Elliot Stables eatery Besos Latinos will host sustainable four-course Mexican feast, Feed Me Loco.
The dinner intends to prove that there's much more to Mexican cuisine than tacos and burritos. To help explore the nation's enormous food tapestry, Besos Latinos' Luis Cabrera and his team have created an intriguing menu that features a Mexican delicacy made with corn truffle steamed in corn husk, lamb shoulder cooked inside blue agave leaves, and organic blue corn flour pockets with black beans, nopal cactus, pico de gallo and fresh cheese.
Diners can also expect to be served cactus, roasted crickets and Mexican almond chocolate tart. Dishes will be matched with tequila.