For the Mango Bruschetta:
Mix mango, peach, onion, cilantro and vinegar together in a mixing bowl.
Preheat a grill or grill pan over medium heat.
Slice bread into 1-inch slices and brush with olive oil and rub with garlic clove, then grill until golden brown. Top with salsa mixture.
For the Mula Sauce:
Saut onion, garlic, bell pepper, steak, chorizo, and tomato until softened and brown.
Cut a slit in the roasted poblano peppers. Stuff them with the filling and some cheese.
Lightly drizzle with Mula Sauce.
For the Dessert:
Infuse cream with vanilla bean. Add in chocolate and cream liquor and mix.
Stack pineapple slices on a platter. Spread kiwi around base of plate. Pour chocolate sauce in the middle and garnish with grilled vanilla bean stem.