For me, this was the stand out dish of the evening and silence fell around the room, which was a sure sign that flavour had taken over the conversation. It revealed the rhythm of flavours that Diego likes, particularly the earthy tones of plants and other herbaceous ingredients. This dish was all about the right balance of sweet, aniseed and floral, and the whole thing was a great play on textures.

The white Bordeaux was incredible, floral, tropical and superb with this dish. It had to stand up to some bold, charred flavours, but that’s what the complexity of the wine did so well. The long finish was the cherry on the cake, giving you a hint of summer with each mouthful.

Two great Mexican staples – tamale and mole – were brought together in Diego’s next course. The sauce seasoned everything on the plate, while the tamale was the perfect sponge to hold all the other garnishes together. Not forgetting that pigeon is game, one would expect beetroot, chocolate or even berries, but instead it was tomatillo, tomatoes and chilli that lifted this to the next level.

What wine do you serve with such a complex dish? Craig Bancroft settled on a semi-sweet, sparkling Lambrusco. A small glass was poured to encourage small sips, which were just enough to cleanse and brighten the dish with loads of berries and red fruits. Weird and wonderful on paper, but even better in person.

I managed to pop my head in the kitchen when chef Hernandez was portioning the pork and the smell was incredible; wafts of the perfect roast making their way around the kitchen as the 100-plus plates were lined and up garnished. Xcata is a chilli pepper that is very pale yellow in colour, and much like the British have a wide variety of wild winter herbs, the Mexicans have a crazy amount of chillies to really enhance the flavour of a dish; in this case, the spice and sourness of the emulsion cut through the dish very nicely. When roast pork is good it's great, and this was a truly magical fourth course. It had everything you want; stickiness, crunch, a sweet flavour and juicy, tender, moreish meat. The garnish provided plenty of texture to the dish while giving it depth of flavour.

A bunch of grapes that have seen loads of sunshine created a perfect red for this dish and with loads of structure whilst not too much texture, the jammy dark fruits in the Douro were perfect.

Another example of very earthy flavours and savoury notes in a dessert, this sweet and final course was something that is very much on trend. It used to be the case that using savoury flavours in a pre-dessert was the done thing, but in a final course? It’s becoming more common and with a dish like this you can see why; the finish is light, refreshing and cleansing and, at the end of a tasting menu, somewhat satisfying. The challenge for the chef to is to win the hearts of the sweet-toothed. I enjoyed the complexity behind this dish, but it didn't have that classic ‘pudding’ feel, which might not please some diners.

Ask any sommelier about challenging ingredients when pairing and ginger is definitely up there. The choice was a Hungarian Tokaji, and why not; with the complex aromas, high acidity and punchy sweetness it stood up to the non-conventional ingredients.

Mexico is a huge country and if chef Diego is creating food of this nature and at such an extremely high standard, I think we should all be booking a trip to Mexico or looking forward to the country’s authentic food arriving in the UK.