4 Serves
50 Min


Ground dried chiles
2 guajillo chiles
2 chiles de árbol
2 chiles anchos 2 chiles cascabel
2 morita chiles
2 chipotle chiles, dried
dried garlic
Natural salt from San Felipe, Baja California
160 grams pigs feet, boiled and chopped
4 tablespoons onion, chopped
2 tablespoons green chile, chopped
Olive oil
Sherry vinegar
Dry oregano
Ground black pepper
4 tablespoons butter from Rancho Ramonetti
2 fresh tarragon leaves
2 shallots, chopped
Black pepper, coarsely ground
Raspberry vinegar
4 white chione clams, open
Gorgonzola cheese
4 small oysters from Bahía Manuela, open
8 medium sized oysters from Bahía Falsa, open
Ground dried chiles
Discard the veins from the chiles.
Grind to a powder, add garlic and salt; set aside.
Mix the pigs feet, onion, green chile, a dribble of olive oil, and vinegar in a bowl. Season with oregano, salt, and pepper. Set aside.
Melt the butter in a small frying pan. Remove from stove and add a pinch of powdered chiles and tarragon; keep warm.
Mix chopped shallots with black pepper and a dribble of raspberry vinegar. Set aside.
Cover the clams with gorgonzola and place them together with the oysters from Bahía Manuela on a rack. Smoke and pour the butter and tarragon on the oysters and the olive oil on the clams.
Serve the shellfish on a thick bed of salt on each plate.
Spoon the pigs feet salad over the chilled oysters from Bahía Falsa and the shallot mixture over the warmed oysters from Bahía Manuela.