Hoja Santa 120grs.
An absolute favorite for two decades and a truly Mexican flavor combo you will fall for. Mexican pepper leaf (rootbeer plant) is popularly known as acuyo or hoja santa, which means "sacred leaf", and has a beautiful fennel-aniseed like note. Two Mexican pepper leaves stuffed with fresh string cheese from Oaxaca and goat cheese, smothered in green tomatillo and meco chile salsa.
Huitlacoche melt 600grs.
A Mexican delicacy: earthy black corn smut lightly sauteed with garlic and onions, topped with melted cheese and served with sourdough bread
Crab turnovers 3pzs.
Blue corn masa turnovers stuffed with crab meat, served with green tomatillo salsa, sour cream and grinded beans dust.
Oaxacan memelas 4pzs
Round shaped little corn tortillas handmade with fresh masa, brushed with lard, topped with mashed refried beans, onion and crumbled Cotija cheese.
TOSTADA DANZANTE 4pzs
Crispy tostada brushed with lard, covered with sauteed tomato, goat cheese coated in ash, matured sheep milk cheese au gratin and chapulines (delicious toasted grass-hoppers, a traditional snack from Oaxaca).
Duck confit Tacos 4pzs.
Soft corn tortillas filled with minced duck confit, served with smoky chile pasilla salsa.
Delicious salty toasted crickets from Oaxaca, served with fresh cheese, guacamole and a smoky pasilla chile salsa.
Ceviche Verde 250grs.
Catch of the day marinated in lime juice and oregano, served with a mildly spicy herb and serrano chile dressing.
Sopes de longaniza verde casera 2pzs.
Thick little tortillas made with black beans masa, served with the renowned longaniza de Valladolid, Yucatán (a delicious pork sausage flavored with chiles and spices), salsa, sour cream and
Tirado de róbalo 150grs.
Cured with beet gravlax style, served with avocado and a spicy habanero chile, lime juice and olive oil dressing.
Matambre de pato 150grs.
Rolled duck magret filled with herbs and roasted garlic, served with figs, strawberries and capers, and an olive oil and pink peppercorn emulsion crumbled cheese.
Tuétano a las brasas 1pzs.
Make your own tacos with our new roasted bone marrow served with hand made tortillas, mashed refried beans and habanero pico de gallo.
House salad 250grs.
Red leaf lettuce, red apple, avocado and almonds with honey mustard dressing.
Chinampa salad 200grs.
Fresh herbs and greens cultivated in Xochimilco with traditional Mexican methods, topped with sauteed corn, zucchini, green tomatillo and a black corn smut confit.
Mango salad 270grs.
Sliced mango, tomato and avocado, with a basil and agave honey dressing.
Spinach and aged cheese salad 170grs.
Baby spinach, aged goat and sheep cheeses from Querétaro, candied pecans and a honey-lime dressing.
Tortilla soup 350ml
Spicy pasilla chile and tomato chicken broth with crispy tortilla strips, served with crumbled cheese, avocado, chicharrones (crispy pork rinds) and sour cream.
Corn cream soup 350ml
Creamy Mexican corn served with a Colombian chocolate cream touch and toasted macadamia nuts.
Homestyle chicken soup 350ml
Mexican comfort food with house made chicken broth and garden vegetables.
Black beans cream soup 350ml
Velvety smooth, served with crispy tortilla strips, fresh panela cheese and olive oil to taste.
Mexican style vermicelli cooked in tomato sauce, topped with spicy chipotle chile sauteed shrimp, crab and octopus.
Huitlacoche Ravioli 10pzs.
Sauteed black corn smut filled ravioli served with creamy zucchini flower and poblano chile sauce.
Mushroom Fetuccini 200grs.
With sauteed morels, tecomates (an edible amanita
local variety), Mixe pasilla chile and Mexican bean stew,
served with crumbled matured cheese from Chiapas.
Green mole risotto 250grs.
Creamy risotto cooked with green mole made with toasted pumpkin seeds, chiles and spices, with a touch of smoked duck and melted Cotija, manchego and matured sheep milk cheeses. Served with sauteed purslane and Mexican bean stew.
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