Introduced by Executive Chef Máximo Tejada of Rayuela, Estilo Libre Latino (Freestyle Latino) is a first-of-its kind culinary category which re-envisions Latin American classics, including ceviche.  The basic structure of traditional dishes will be maintained, but the actual ingredients used may be unconventional and may come from several different countries, including Peru, Ecuador, Mexico, Cuba, Colombia and Spain.

Estilo Libre Latino cuisine reflects the hopscotch concept of Rayuela and Executive Chef Tejada’s character—spiritual, energetic, harmonious—creating inimitable combinations of ingredients.  The result is a cuisine that is without pretensions, that is harmonious even when it is elaborate.

For example, ceviche will marry lobster, red snapper and tuna with bits of mango, guava, star fruit and mild poblano and chipotle peppers; paella will ‘go green’ with cilantro and spinach; empanadas will use whole corn kernels instead of wheat flour; and gazpacho will be given a fun make-over with cilantro oil, avocado ice cream and cucumber sorbet.