Parallel to the New Orleans Oysters Rockefeller version from the 1840's.

Instead of bread crumbs for the crunch I made a crispy pork belly chicharron. I sub out the parmesan for Mexican Cotilla cheese. The traditional creamy spinach mixture  was a tough one to figure out. My solution was to make a chunky tequila infused salsa verde and finish it all of with a avocado cilantro crema.