Chef Roman's MEX-TINA Menu - Tue Feb 11, 6:45pm
Mex-tina: February 11, 2025
Like Mexico, Argentina boasts a rich history of cattle ranching and a deep love for grilled meats. During my travels to Argentina and Uruguay, I was captivated by their robust meat dishes and unique grilling techniques. Both countries share a strong Spanish influence, reflected in their rich culinary traditions. Drawing on these inspirations, I’ve created the Mex-tinamenu—a fusion of the best flavors and techniques from Mexico, Argentina, and Spain.
Mex-Tina Crossover: 5-Course Tasting Menu
When I traveled to Argentina in 2024, I created this menu, bringing my Mexican flavors to some of Argentina's most popular dishes. A few glasses of Malbec may have added to my inspiration.
First Course - Ensalada Mex-It-Tina
Italian flavors influence Argentina’s rich culinary heritage; this salad perfectly fuses these traditions with a Mexican twist. Grilled provolone cheese, an Italian classic, is drizzled with vibrant Mexican chili oil. The salad is complemented by avocado coulis, fresh arugula, and tomatoes and finished with a lemon and oregano vinaigrette.
Second Course - Milanese Neapolitana de México
An Argentinian classic thought to have originated in the 1940s, this dish draws on the rich culinary traditions of Italy, Spain, and Argentina. This version features thinly breaded beef topped with a layer of Serrano ham—an iconic Spanish ingredient. Tomatoes—ubiquitous in Mexican, Argentinian, Spanish, and Italian kitchens—bring the dish a fresh, vibrant flavor. We use Oaxaca cheese, a melt-in-your-mouth Mexican cheese, instead of the traditional mozzarella, for a distinct Mexican influence.
Third Course - Choripán
This course is quintessential Argentinian street food. It features grilled Argentine-style chorizo on a toasted baguette, lightly infused with the vibrant notes of chimichurri. A sweet and tangy tomato jam adds depth and richness, while a dusting of smoky chipotle chili powder introduces a subtle heat that ties everything together.
Fourth Course - Steak with Habanero Honey
Argentina is renowned for its mastery of grilling and exceptional beef. The strip steak is grilled and brushed with zesty habanero honey, offering a perfect balance of smoky, spicy, and subtly sweet flavors. A velvety red pepper purée and rosemary-roasted cambray potatoes accompany the steak.
Fifth Course - Dulce de Leche Alfajor with Whipped Cream and Grated Coconut
A beloved dessert with roots in the Middle East, this treat was brought to Argentina by Spanish settlers. This version uses corn flour, a staple ingredient in Mexican cuisine, to create a delicate, crumbly cookie that sandwiches a generous filling of rich, velvety dulce de leche. It is topped with whipped cream and a sprinkle of fresh grated coconut. With every bite, we invite you on a journey spanning continents—from the Middle East to Argentina, and finally, to the heart of Puerto Vallarta, where this irresistible dessert finds its home.
Mex-tina: February 11, 2025
Like Mexico, Argentina boasts a rich history of cattle ranching and a deep love for grilled meats. During my travels to Argentina and Uruguay, I was captivated by their robust meat dishes and unique grilling techniques. Both countries share a strong Spanish influence, reflected in their rich culinary traditions. Drawing on these inspirations, I’ve created the Mex-tinamenu—a fusion of the best flavors and techniques from Mexico, Argentina, and Spain.
Mex-Tina Crossover: 5-Course Tasting Menu
When I traveled to Argentina in 2024, I created this menu, bringing my Mexican flavors to some of Argentina's most popular dishes. A few glasses of Malbec may have added to my inspiration.
First Course - Ensalada Mex-It-Tina
Italian flavors influence Argentina’s rich culinary heritage; this salad perfectly fuses these traditions with a Mexican twist. Grilled provolone cheese, an Italian classic, is drizzled with vibrant Mexican chili oil. The salad is complemented by avocado coulis, fresh arugula, and tomatoes and finished with a lemon and oregano vinaigrette.
Second Course - Milanese Neapolitana de México
An Argentinian classic thought to have originated in the 1940s, this dish draws on the rich culinary traditions of Italy, Spain, and Argentina. This version features thinly breaded beef topped with a layer of Serrano ham—an iconic Spanish ingredient. Tomatoes—ubiquitous in Mexican, Argentinian, Spanish, and Italian kitchens—bring the dish a fresh, vibrant flavor. We use Oaxaca cheese, a melt-in-your-mouth Mexican cheese, instead of the traditional mozzarella, for a distinct Mexican influence.
Third Course - Choripán
This course is quintessential Argentinian street food. It features grilled Argentine-style chorizo on a toasted baguette, lightly infused with the vibrant notes of chimichurri. A sweet and tangy tomato jam adds depth and richness, while a dusting of smoky chipotle chili powder introduces a subtle heat that ties everything together.
Fourth Course - Steak with Habanero Honey
Argentina is renowned for its mastery of grilling and exceptional beef. The strip steak is grilled and brushed with zesty habanero honey, offering a perfect balance of smoky, spicy, and subtly sweet flavors. A velvety red pepper purée and rosemary-roasted cambray potatoes accompany the steak.
Fifth Course - Dulce de Leche Alfajor with Whipped Cream and Grated Coconut
A beloved dessert with roots in the Middle East, this treat was brought to Argentina by Spanish settlers. This version uses corn flour, a staple ingredient in Mexican cuisine, to create a delicate, crumbly cookie that sandwiches a generous filling of rich, velvety dulce de leche. It is topped with whipped cream and a sprinkle of fresh grated coconut. With every bite, we invite you on a journey spanning continents—from the Middle East to Argentina, and finally, to the heart of Puerto Vallarta, where this irresistible dessert finds its home.
Mex-tina: February 11, 2025
Like Mexico, Argentina boasts a rich history of cattle ranching and a deep love for grilled meats. During my travels to Argentina and Uruguay, I was captivated by their robust meat dishes and unique grilling techniques. Both countries share a strong Spanish influence, reflected in their rich culinary traditions. Drawing on these inspirations, I’ve created the Mex-tinamenu—a fusion of the best flavors and techniques from Mexico, Argentina, and Spain.
Mex-Tina Crossover: 5-Course Tasting Menu
When I traveled to Argentina in 2024, I created this menu, bringing my Mexican flavors to some of Argentina's most popular dishes. A few glasses of Malbec may have added to my inspiration.
First Course - Ensalada Mex-It-Tina
Italian flavors influence Argentina’s rich culinary heritage; this salad perfectly fuses these traditions with a Mexican twist. Grilled provolone cheese, an Italian classic, is drizzled with vibrant Mexican chili oil. The salad is complemented by avocado coulis, fresh arugula, and tomatoes and finished with a lemon and oregano vinaigrette.
Second Course - Milanese Neapolitana de México
An Argentinian classic thought to have originated in the 1940s, this dish draws on the rich culinary traditions of Italy, Spain, and Argentina. This version features thinly breaded beef topped with a layer of Serrano ham—an iconic Spanish ingredient. Tomatoes—ubiquitous in Mexican, Argentinian, Spanish, and Italian kitchens—bring the dish a fresh, vibrant flavor. We use Oaxaca cheese, a melt-in-your-mouth Mexican cheese, instead of the traditional mozzarella, for a distinct Mexican influence.
Third Course - Choripán
This course is quintessential Argentinian street food. It features grilled Argentine-style chorizo on a toasted baguette, lightly infused with the vibrant notes of chimichurri. A sweet and tangy tomato jam adds depth and richness, while a dusting of smoky chipotle chili powder introduces a subtle heat that ties everything together.
Fourth Course - Steak with Habanero Honey
Argentina is renowned for its mastery of grilling and exceptional beef. The strip steak is grilled and brushed with zesty habanero honey, offering a perfect balance of smoky, spicy, and subtly sweet flavors. A velvety red pepper purée and rosemary-roasted cambray potatoes accompany the steak.
Fifth Course - Dulce de Leche Alfajor with Whipped Cream and Grated Coconut
A beloved dessert with roots in the Middle East, this treat was brought to Argentina by Spanish settlers. This version uses corn flour, a staple ingredient in Mexican cuisine, to create a delicate, crumbly cookie that sandwiches a generous filling of rich, velvety dulce de leche. It is topped with whipped cream and a sprinkle of fresh grated coconut. With every bite, we invite you on a journey spanning continents—from the Middle East to Argentina, and finally, to the heart of Puerto Vallarta, where this irresistible dessert finds its home.