Tras Lomita

Fig Crémeux, Pulque Foam, TCHO Oat Milk Chocolate, Prickly Pear Granita, Spiced Pistachios

Chef Alan Sanz of Mírate | Los Angeles, CA
Yield: 6 servings

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Adapted by StarChefs  |  July 2026  |  Photo: Jessica Torres

INGREDIENTS

Fig Crémeux:
250 grams fig jam
60 grams granulated sugar
3 egg yolks
1 whole egg
Kosher salt
1 teaspoon lemon juice
80 grams butter, room temperature, cubed
120 grams TCHO Oat My Gawd 46% oat milk chocolate
100 milliliters heavy cream
40 milliliters whole milk

Spiced Pistachios:
1 tablespoon granulated sugar
1 tablespoon pink peppercorns
½ teaspoon ground cinnamon
Kosher salt
100 grams pistachios

Prickly Pear Granita:
400 milliliters prickly pear purée
80 grams granulated sugar
1 tablespoon lime juice
Kosher salt

Pulque Foam:
150 grams TCHO Oat My Gawd 46% oat milk chocolate
180 grams pulque
150 grams labneh

METHOD

For the Fig Crémeux:
In a heatproof bowl set over a bain-marie, whisk to combine fig jam, sugar, egg yolks, and whole egg. Season with salt. Cook until thickened to nappe. Remove from heat and whisk in lemon juice. Working in batches, stir in butter until mixture is smooth and glossy. Strain into a nonreactive container. Set aside. Place chocolate in a heatproof bowl and set aside. In a small saucepan over medium flame, heat cream and milk until steaming. Pour over chocolate. Let sit 1 minute. Whisk until fully emulsified. Season with salt. Add chocolate mixture to fig mixture and stir until smooth. Transfer to an airtight container and refrigerate.

For the Spiced Pistachios:
In a sauté pan over medium heat, combine sugar, peppercorns, and cinnamon. Season with salt. Add pistachios and cook until caramelized and evenly coated. Spread onto a parchment-lined sheet tray and let cool. Once cooled, roughly chop. Transfer to an airtight container and reserve.

For the Prickly Pear Granita:
In a mixing bowl, combine all ingredients. Pour into a shallow hotel pan. Freeze, scraping every 30 minutes with a fork to create fine crystals. 

For the Pulque Foam:
In a heatproof bowl set over a bain-marie, melt chocolate. Transfer to a mixing bowl with pulque and labneh. Using a Vitamix Commercial immersion blender, purée until smooth. Strain into a siphon canister with 2 charges. Shake and refrigerate 2 hours.

To Assemble and Serve:
Place 1 quenelle Fig Crémeux into a small serving bowl. Sprinkle with desired amount Spiced Pistachios. Pipe Pulque Foam over top. Top with 1 quenelle Prickly Pear Granita.

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