Last week I tried the Kitchen Table experience at Empellon Cocina, and it was amazing. 21 courses of great innovative Mexican food, that I would really recommend. Here is what we had:
LIME SORBET WITH RASPBERRY SALT I was so exited i forgot to take a picture of the first course!! a great little palate cleanser
NATAS WITH SEA URCHIN AND BLACK PEPPER – I was skeptical of this, but actually the similar textures make for a very nice bite! great contrasts
MACKEREL NIGIRI WITH SALSA BORRACHA – Japan meets Mexico in a great way
CELERY ROOT WITH CHIMOLE AND COCONUT CREMA – This plate was so innovative and great. The plate is actually white and painted with a chimole sauce. You would start painting the celery root with it. Such a great idea, plus it actually tastes good. 
GORDITA INFLADA WITH SALSA VERDE MOUSSE – this was one of my friends favorite dish of the night. A little pillow of avocado wonderfulness
EGG WHITE OMELET WITH SIKIL PAK – bad picture. interesting dish. Not the greatest of the night, but the use fo hoja santa was contrasting and very enjoyable, the egg not so much
BEAU SOLEIL OYSTER WITH NIXTAMALIZED POPCORN KERNELS – lovely mix with the corn
AVOCADO WITH TOASTED CORN AND CRAB – I think this was my least favorite one of the night. A bit simple and not that exciting.
TROUT FLAUTA – This one was so creative. The flauta wrapper is actually the skin of the trout fried up, filled with trout tartare and topped with trout roe. Such a great idea.
CHICKEN WING WITH SALSA DE CHAPULINES AND GUACAMOLE – they brought chapulines to taste in the cutest little chapulin container. The dish with its sauce was quite ok too.
SWEETBREAD TOSTADA – I placed the picture of my tostada as well as the little sandwich my friend got. Im not a huge fan of sweetbreads but it was an ok bite.
SCOTCH EGG
SALSA – This is a great idea, but in my case the execution failed miserably. The chef (who was super nice by the way) makes each of the 4 people in the table choose an ingredient for him to make fresh salsa from: type of onions, type of garlic, type of chilli and type of tomatoes. Our problem? he gave the chili order to the spicy crazy lady next to us and then we couldnt try the salsa #epicfail
QUESADILLA WITH CHICHARRON AND QUILTES Simple but nice
BLOOD SOPE A little too much blood for my taste ) i like the morcilla blend better= but ingenious it was
INVERSE AL PASTOR This was the most creative taste of the night, and clearly the one that gets most written up about. A turn around take on the tacos pastor, the adobo pork is switched for pineapple in adobo and pork fat, and instead of being topped off with little pieces of pineapple, it is topped with pieces of lard – genius!
MANCHAMANTALES
BLACK MOLE WITH WHITE SESAME – the Mole ice cream was the bomb!
CHOCOLATE WITH VANILLA, TAMARIND AND PRUNE A little to much chocolate for my taste, but it was really pretty
ORANGE SORBET WITH SAL DE GUSANOS – Loved this. They also served it with a shot of mezcal so it was a really nice way to end the meal.
Tati's Tidbits 