Thick corn tortilla with pork lard, fried beans, Cotija cheese and onion.
Inspired in La Merced market downtown. Thin beef slices wrapped in beer bread and served with marinated onions
HUITLACOCHE Y QUESO
Huitlacoche and cheese served with country bread.
EMPANADAS DE MASA AZUL Y JAIBA
Blue corn and crab pasties in green tomato sauce.
Tirado de robalo
Red beet-cured sea bass served with avocado, habanero chile, lemon and olive.
Toasted grasshoppers with fresh cheese, guacamole and chile pasilla sauce
Plato de quesos y chocolates
Cheese and chocolate plate with mature cheese from Guanajuato and Querétaro, served with chocolate from México, Venezuela and Colombia.
The Queen of our menu for two decades, a worthy representative of México. Mexican pepperleaf (aromatic herb) stuffed with goat cheese and queso Oaxaca (string cheese), in green sauce and brown chipotle.
Tirado de callo de hacha
Sliced scallops served with red onion, marinated radish and avocado.
Catch of the day marinated with citrus fruits and oregano, served with fresh herbs dressing and a touch of chile Serrano.
Sauted tomato with grasshoppers, ash coated goat cheese and mature sheep cheese au gratin, and a traditional touch of pork lard. Served in a baked tortilla.
Tártara de salmón
Salmon tartare with avocado, with a raspberry vinegar, olive seed oil and toasted coriander seed marinade.
Marlín ahumado en frio y en caliente
Hot and cold smoked salmon duo.
De nuestra Chinampa
The product of our lands, with kernel corn, green tomato, squash and huitlacoche (black mushroom)
Espinaca y tuna roja
Spinach and red prickly pear with tomato and creamy beer dressing.
DE LA CASA
Red leaf lettuce, red apple, avocado and almonds with a mustard vinaigrette.
Jamón Serrano de Pato
Dry-cured duck served with a mix of lettuce, crispy fried goat cheese and honey dressing.
SOUPS, BROTHS AND CREAMS
SOUPS, BROTHS AND CREAMS
Crema de Frijol Negro
Black bean creamy soup served with white tortilla stripes, panela cheese and olive oil.
Crema de ajos
Garlic creamy soup served with serrano (dry-cured) ham, a garlic chips brochette and
Tortilla soup in chile pasilla broth, served with cheese, avocado, pork rind and sour cream from the farm.
Crema de elote y chocolate
Soft cob and chocolate creamy soup with a touch of the best quality Colombian cacao and toasted macadamia nuts
Caldo de Pollo con Verduras
Chiken soup served with vegetables.
Fettuccini with cheese and tomato. Scented with roasted coriander seed mixed in a pestle with chile de árbol.
Risotto en Mole Verde (220 grms)
Risotto served in green mole sauce with black beans, purslane and smoked duck.Ravioles de
Corn truffle with a creamy dressing of chile poblano
(not spiciy, wide pepper) and squash blossoms.
Pasta mal cortada de recado negro (200 grms)
Home-made fresh pasta cut into irregular shapes made with recado negro (spicy condiment) with tomato sauce with turkey, beef and pork meatballs.
Mone de pescado
Baked fish wrapped in garlic and hoja santa (scented herb) with green tomato sauce.
Atún al Mojo de Habanero
Don’t miss our grilled tuna sautéed in chile habanero, served with rice.
Salmón en Costra de Nuez y Parmesano
Salmon coated with a walnut and parmesan cheese crust in a sun-dried tomato sauce
de aguacatillo $254.00
Esmedregal en mole chintextle
Cobia in chintextle mole (prepared with aguacatillo, a small black fruit that resembles the taste of avocado) with beans and cooked in a clay por and white rice.
Grilled octopus marinated with orange and paprika, served with red gold potatoes and purslane
Camarones al Limón
Shrimps served in a bed of lime with a touch of green chile and white rice.
Shrimps coated with coconut served in an apricot dried chile sauce
Arroz a la tumbada
Rice with white clam, soft crab, octopus, shrimp and fish.
Tacos de Pato $204.00
Duck confit tacos with chile pasilla sauce.
Pechuga Rellena de Flor de Calabaza
Chiken breast stuffed with squash blossoms, served with mashed sweet potatoes in chile pasilla suace.
y Jamón Serrano (200 grms) $254.00
Pollo Relleno de Porto Bello
Chiken stuffed with portobello mushrooms and serrano (dry-cured) ham covered with green sauce and orange sauce.
Lengua en Cuñete
Traditionally prepared tongue, chile and carrots marinated in vinegar and spices.
Filete de res en chichilo negro
Beef steak in black mole (Chichilo negro, the best of the best when it comes to mole) with vegetables and pickled onions.
Arrachera a la parrilla
Grilled hanger steak served with mashed potatoes and sautéed vegetables.
Rib Eye con tatemado de aguacate
Rib Eye with roasted avocado served with mashed potatoes and sautéed vegetables.
Chamorro en penca
Pork shank covered in a leaf stalk served with beans and avocado.
Slow-cooked rack of ribs covered in one of seven Mole Oaxaqueño sauces, served with sweet fruits.
Mole tlaxcaltec de huitlacoche
Pork ribs coated with vanilla with black-seed squash and kernel cob.
Oaxaqueño y Poblano
Turkey leg and thigh covered in a sauce made by Mole Poblano and Mole Oaxaqueño.
Pechuga de Pato en Mole Miahuateco
Duck breast covered in Mole Miahuateco sauce served with green plantain, apple sauce and bean truffle.
Enchiladas de Pato a los Dos Moles
Duck enchiladas (lean meat wrapped in fried tortillas) served in a sauce made by two different types of mole.
Cascada de Chocolate Colombiano con Helado de queso gorgonzola
Colombian chocolate fondue with gorgonzola cheese ice cream.
Empanada de Membrillo
Quince empanada filled with cream cheese and jelly in a vanilla cream bed.
Moneda de Chocolate
Chocolate coin scented with chile ancho, cinnamon, mixed dried fuits, sea salt and olive oil.
Natilla de chocolate con espuma de cerveza
Chocolate pudding prepared with beer foam. Served with an almond brittle and chamboy sorbet.
Tarta Suave de Higos
A soft fig tart in a chocolate basket with marjoram bread, figs marinated with orange and mezcal, served with
chai tea ice cream.
Danzantes style, meringue from Alvarado mixed with soursop sorbet.
COME TRY OUR BREAKFAST!
Friday to Sunday / 9:00 - 12:30 hrs.
Monday - Tuesday - Wednesday / 12:30 - 23:00 hrs.
Thursday / 12:30 - 00:00 hrs.
Friday - Saturday / 9:00 - 1:00 hrs
Sunday / 9:00 - 23:00 hrs