A big favorite for more than two decades: aromatic leaves of acuyo or hoja santa (Mexican pepper leaf) filled with melted goat cheese and quesillo from Oaxaca, served over a mildly spicy miltomate and chile meco salsa.
Mashed plantain croquettes with chile mixe and toasted crickets (a delicacy from Oaxaca), served over costeño mole, topped with sour cream and Cotija cheese.
MEMELAS FROM OAXACA
Traditional memelas (thick oval tortillas with pinched up edges, spread with “asiento” or pork lard), topped with refried beans, diced onion and crumbled Cotija cheese.
A tlayuda from Oaxaca (crunchy oversized corn tortilla), spread with “asiento de cazuela” (pork lard) and miltomate salsa, topped with aged sheep milk cheese, crumbly Cotija and manchego style melted cheese. Served with sautéed green tomatillos, toasted salty crickets and a touch of pápalo (poreleaf, Bolivian coriander).
DUCK CONFIT TACOS
Make your own tacos with slowly cooked duck confit, freshly made tortillas, and a side of guacamole, a salsa made with chile pasilla mixe, chopped cilantro and onion.
Toasted salty crickets from Oaxaca, served with queso fresco, guacamole, pasilla mixe chilli salsa and freshly made tortillas.
Catch of the day marinated in lime juice and oregano, served with fresh herbs, serrano chilli and crispy blue corn chips.
Bone marrow sautéed with tender corn kernels, served with brains in macadamia nut butter, avocado mayo and quelite salad.
MOLE TASTING 7
A colorful, tasty journey to our culinary roots, through seven traditional moles: black mole, red mole, green pipián, red pipián, costeño mole, chichilo mole and mole from Miahuatlán.
Fresh tuna marinated in soy sauce and lime juice, served with pickled radishes, fresh herbs and mango salsa.
AGAVE AND PORK LEG
Slowly cooked chamorro (pork leg), oven roasted with agave syrup, wrapped in a maguey leaf, served with handmade heirloom corn tortillas and pickled onion and habanero chile (very spicy!).
Made with freshly harvested fruits and leaves, brought daily from our chinampa.
Black corn smut confit (a Mexican delicacy) with miltomate, baby corn and green tomatillos from the chinampas at Xochimilco, served with organic honey and lavender dressing.
SPINACH AND AGED CHEESES
Organic baby spinach, artisanal aged cheeses made with goat and sheep milk, caramelised asparagus and pecans, served with honey dressing.
CHICKEN BROTH WITH VEGETABLES
Comforting chicken broth aromatised with spearmint, served with shredded chicken, zucchini, carrots and chayotes.
SOPA DE GUÍAS
A traditional recipe from Oaxaca, a light broth served with tender corn kernels, zucchini and its flowers.
CONTEMPORARY TORTILLA SOUP
Spicy pasilla chile broth served with fried blue corn tortilla strips, fresh cheese, sour cream, avocado and chicharrón (crunchy pork rinds).
A traditional creamy soup flavored with chicharrón (pork rinds), served with crunchy tortilla strips, queso seco (aged cheese) from Oaxaca, avocado and Pipicha (an aromatic fresh herb). (corn smut) sofrito, smothered in a creamy poblano chile and zucchini flower sauce, served with parmigiano cheese and boiled corn kernels Mexican style.
Spicy vermicelli noodles with chipotle chile, sautéed octopus, shrimp and beans, served with fried soft shell crab.
Fresh house made pasta, filled with huitlacoche.
GREEN MOLE RISOTTO
Arborio rice with pipián (pumpkin seed green mole, Michoacán style) and three cheeses (manchego style, sheep milk and Cotija), served with frijoles de la olla (Mexican bean stew), fresh purslane and sliced smoked duck.
MUSHROOMS IN SAN JUAN SALSA
Wild mushrooms and rice served with chipotle salsa.
CATCH OF THE DAY
Grilled fresh fish, served with nopales (cactus pads) ceviche and quelites (Mexican goosefoots) salad, brought daily from our chinampa.
A great favorite from our menu. Grilled fillet of tuna smothered in a spicy habanero chile marinade, served over fluffy white rice.
RED SNAPPER TIKIN-XIC
Tender red snapper fillet marinated in achiote (annato seed), served with a refried beans taco, fried plantains, crumbled Cotija cheese, avocado and x-nipeck salsa, Yucatán style.
Crispy coconut covered shrimp served with an apricot and dried chili sweet and sour sauce, with a side of fresh seasonal fruit, marinated in mezcal
Grilled octopus marinated in orange juice and paprika, charred over coals, served with baby potatoes and fresh purslane with a smoky paprika oil dressing.
CHICKEN BREASTWITH ZUCCHINI FLOWERS
Chicken breast filled with zucchini flowers freshly picked from our chinampas in Xochimilco, dicedonion and panela cheese, served over mashed sweet potatoes with querendana salsa.
ORGANIC TURKEY WITH MOLE
Shredded turkey meat smothered in red mole from Puebla and black mole from Oaxaca, served with white rice and fried plantains.
DUCK BREAST WITH MOLE FROM MIAHUATLÁN
Grilled sealed duck breast, served with mole from Miahuatlán, with a side of fried plantains, a Mexican chocolate truffle and homemade applesauce with a touch of mezcal.
DUCK ENCHILADAS WITH TWO MOLES
Enchiladas filled with shredded duck meat, smothered in green pipián and black mole, sprinkled with toasted sesame seeds and crumbled Cotija cheese.
SHORT RIB WITH COSTEÑO MOLE
Slowly cooked short ribs smothered in a very special mole from the coasts of Oaxaca and Guerrero.
Grilled flank steak served with baby vegetables, charred chile de agua and our guacamole.
STEAK WITH CHICHILONEGRO MOLE
Grilled steak smothered in the magnificent chichilo negro mole from Oaxaca, served over a tortilla with hoja santa (Mexican pepper leaf) and water vegetables.
Angus Prime Rib Eye served with charred avocado leaves oil and baby vegetables.
LAMB WITH RED PIPIÁN
Grilled lamb ribs served over our red pipián, with a side of squash cooked with a touch of mezcal.
GLAZED PORK BELLY
Pork belly glazed in honey with a dried chile touch, served with a sauce made with its cooking juices and grilled vegetables.
Chocolate and vanilla ice cream.
Quince ate, cream cheese and red wine sauce.
Financier and pink pepper ice cream.
Almond and rosita de cacao flowers sauce.
Cold cheesecake with seasonal fruits.
Syrup and red wine foam.
Goat cheese flan
Figs, honey and bitter chocolate.
Crumble with ginger ice cream.
Cake with strawberries and homemade ice cream.