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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 Oaxaca totopo.
Suckling pig terrine with friend pork rinds base, serrano chili, bell pepper, radish, onion, cilantro
guacamole 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.
Rabbit barbecue, slow-baked in its juices.
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.
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“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 Mixteca and the southern highlands, corn tortilla folded into a triangle, stuffed
with pressed pork rinds
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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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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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MAIN COURSES
Baked duck, served with tamarind sauce, sweet potato puree and accompanied by a mixture of lettuce.
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 and guajillo chili peppers. (6pcs).
Sauce prepared with lemon, cumin, fish sauce and leaves of five aromatic herbs.
Rice soup with shrimp, clams and octopus, seasoned with achiote and flavored with epazote and parsley.
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.
Top sirloin breaded beef whit cambray patatoes.
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 a ball of vanilla ice cream, mango, chopped, eggnog and walnut.
With English chamomile sauce and a ball of nougat ice cream.
Ice cream and sorbetes in season.
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. (3pcs)
