Bringing a sense of Mexican celebration to his cuisine, Lastra merges traditional recipes from his homeland with regional produce to create vibrant, flavoursome dishes. Lasta notably spent time at internationally acclaimed restaurants Mugaritz (Spain, one of the official ’50 Best’) and Bror (Copenhagen) and in 2017 he was appointed by celebrated chef Rene Redzepi to consult for Noma’s acclaimed seven week pop-up in Tulum.
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Tacos & Antojitos!
Salt baked Welsh lamb shoulder with borracha sauce, roasted and pickled seasonal vegetables and tortillas made with Scottish grains.