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HORS D ́OEUVRES
Soft duck meat caramelized with orange and herbs, wrapped in banana leaves and
served with handmade tortillas.
Crab flesh prepared with tomato, olives, capers, olive oil and a touch of habanero chili.
Sweet sauce, diced cucumber, orange supreme, puya chili mayonnaise.
Traditional guacamole with serrano chilies, coriander, onion and farm ́s
cheese.
Served with Oaxaca totopo.
Garnished with guacamole and tostadas.
Suckling pig terrine with friend pork rinds base, serrano chili, bell pepper, radish, onion, cilantro guacamole and bean bonbons on a handmade tortilla.
Octopus with crunchy texture, accompanied by chapulin and chicatana ant mayonnaise, pico de gallo de cacahuate, and roasted habanero chili, served over handmade hoja santa tortilla.
Delicious Yecapixtla beef tacos with roasted chorizo in three chili sauce. Served with pork rinds and avocado.
Fish marinated in epazote and coriander with a light touch of habanero chili.
Stuffed with minced chicken, dried fruits and nuts, covered with walnut and port sauce.
Nuestro Menú
“DEL COMAL”
Beef marrow served with black beans and Cotija cheese.
Octopus marinated in adobo of 3 chilies, beans and onion cambray.
Typical dish of Yucatan cuisine. Corn tortilla stuffed with black beans and
Xnipec onions.
Typical food of Mixteca and the southern highlands, corn tortilla folded into a triangle, stuffed with pressed pork rinds.
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SOUPS
Spicy tomato broth, with shrimp and rice flavored with epazote and a touch of Pernod.
Black bean broth, with garnish of shredded chorizo and rice, flavored with epazote.
Thin julienne tortilla with avocado, pork rinds, cheese, cream and chille pasilla.
With three-chile sauce mirror and traditional avocado garnish, chicharrón chile pasilla, rancho
cream and cotija cheese.
Light chilatole with garnish of pumpkin, rosemary, poblano rajas, purslane, corn chochoyotes,
green beans, nopales and pumpkin flower.
Juliana of tortilla, cilantro, chile de arbol and panela cheese.
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SALADS
Mixture of lettuce with baby spinach, fig macerated in port, feta cheese, almonds, walnut and apricot vinaigrette.
Roasted over low heat, served with goat cheese, chives, honey
vinaigrette and mustard.
Shrimp and octopus sautéed with garlic oil, chili powder and creamy
avocado.
Mix of lettuce with tender nopales, cherry tomatoes and sun-dried tomatoes, feta cheese, avocado and olives, drizzled with olive oil scented with black pepper.
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MAIN COURSES
Baked duck, served with tamarind sauce, accompanied by a mixture of lettuce and sweet potato puree.
Charcoal octopus, marinated in coastal chili sauce, puya, chile de arbol and guajillo with garlic and lemon oil. Accompanied by green salad and arugula.
Served on fried tortilla, accompanied by roasted nopal, cambray onion, roasted panela cheese and bathed with red martajada sauce.
U15 shrimp sautéed in olive oil, garlic, guajillo chili peppers.
Sauce prepared with lemon, cumin, fish sauce and leaves of five aromatic herbs.
Fish of the day, mashed potato with olive and tender carrots with chili oil.
With base of peppers and pumpkin, gratinated with pumpkin flower, mushrooms and served with Spanish sauce.
Over low heat accompanied by pineapple and habanero salad.
Marinated with garlic oil, accompanied with cambray potatoes sauteed with caramelized onion and epazote, served with sesame oil, chilies and peanut.
Grilled fish with purslane accompanied by risotto to the poblana.
Shrimp, squid rings, clams, octopus, moro crab and fish sautéed with olive oil and dipped with roasted pepper sauce and crustacean bisque.
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OUR MOLES
Made with spiced peppers and almonds, which is accompanied by chicken breast, smoked black bean tamale and holy leaf.
Prepared with pumpkin seed and green chili this is accompanied by solid and pork rib cooked slowly with rice and male banana.
With a unique flavor by mixing cocoa, spices and smoked chilies this is accompanied by chicken breast, smoked bean tamale and holy leaf.
Made with chilies, spices and mango chutney which is the predominant flavor is accompanied by a farm chicken.
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DESSERTS
Accompanied by orange caramel.
Accompanied by pieces of almonds and dulce de leche.
Cookie tulip with chopped mango vanilla ice cream, eggnog and walnut.
With English chamomile sauce and nougat ice cream.
Accompanied by red fruit compote.
With a brownie base and a touch of cardamom with white chocolate, semi-bitter chocolate and bitter chocolate.
Cream of mascarpone cheese and caramelized figs with anise, bathed with red wine reduction.
