Sea Scallops Salad | Grapefruit, Orange, Jícama, Dried Chiles
Fresh Corn Tamal | Roasted Hen Broth and Quail egg
Octopus with Mojo | White Beans, Lemon, Valladolid Smoked Sausage
Roasted Suckling Pig | Roasted Bell Peppers, Jus, Pico de gallo
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.
In 2016, he opened his second restaurant in Mexico City, AMAYA, with a focus on natural wines.
Vegetarian/Vegan/Gluten Free Options are available for all seatings. Once you have purchased your tickets, please write us at email@example.com 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.