Concha Espina Sea Scallop | Parsnip, Xoconostle and Lime
Fresh Corn Tamal | Roasted Hen Broth and Quail egg
Grilled Sea Bass | Escabeche and Salt Cured Nopales
Braised Eggplant | Jabugo and Kholrabi
Corn Pannacotta | ¨Real del Catorce¨ Agave Sirup, mamey and sea salt
Chef Jair Téllez
Jair was born in Sonora and raised in the border city of Tijuana. In 1999, he bought a piece of land in Valle de Guadalupe — which at the time was the middle of nowhere — and began to develop a culinary and cultural identity unique to himself. That’s how LAJA was born.
While LAJA was in full swing — he moved to Mexico City to open MEROTORO in 2008.
In 2016, he opened his second restaurant in Mexico City, AMAYA, with a focus on natural wines and in Playa del Carmen, ZORRO PLATEADO, a concept based on wood cooking. In 2017, FAYUCA inaugurated a Mexican-inspired restaurant in the Yaletown neighborhood of Vancouver, which is described as “A free transfer of flavors and ideas across the Pacific”.
Vegetarian/Vegan/Gluten Free Options are available for all seatings. Once you have purchased your tickets, please write us at firstname.lastname@example.org and tell us the Date and Time you will be attending and any dietary restriction (including allergies) you would have. Once you are seated in the cube, the server will confirm all dietary needs and allergies.