MENU

BREAKFAST

 

Beverages

  • ORANGE JUICE

  • GRAPEFRUIT JUICE

  • GREEN JUICE

  • CHOCOLATE MILK

  • MILK

  • TEA

  • AMERICANO

  • CAPPUCCINO

  • LATTE

  • ESPRESSO

  • SEASONAL FRUIT

    Homemade granola and Greek yogurt.

Breads & Pancakes

  • TOAST BREAD

  • SWEET BREAD (1 PC)

  • FRENCH TOAST

    Homemade brioche bread, whipped cream and red berry sauce.

  • PANCAKES

    Flambeed apples with Kalhua and cinnamon.

Chilaquiles

(accompanied by Sinaloa-style beans)

  • RED, GREEN OR POBLANO SAUCE

  • WITH FRIED EGGS

  • WITH CHICKEN

  • CHILAQUILES 46

    With chicken and eggs

Eggs & Specials

  • EGGS ANY STYLE

    Accompanied by red chilaquiles and Sinaloa-style beans

  • MACHADO COMBINATION

    Machaca, scrambled eggs, chilaquiles and corn tamale.

  • HOMESTYLE QUESABIRRIA (2PCS)

    With consommé and traditional sauces.

  • NORTHERN-STYLE MACHACA

    Chilaquiles and Sinaloa-style beans, and regional cheese.

  • MUSHROOM OMELETTE

    Potatoes and Sinaloa-style beans.

  • SHRIMP MACHACA OMELETTE

    With green chilaquiles and refried beans.

  • FRIED CORN TAMALE (1 PC)

  • EXTRA SIDES

    Bacon / Ham / Sausage / Chorizo

DINNER

 

Entrees

  • SURF & TURF GUACAMOLE

    Crispy rib eye and octopus chicharron, accompanied by molcajete sauce and homemade tortillas.

  • SALAD 46

    Grilled lettuce marinated with basil pesto, smoked marlin, tomato jam, slices of bread, drizzled with cilantro dressing and parmesan cheese.

  • GARDEN SALAD

    Quelites with Greens and tender leaves with agave syrup and soy dressing, local cottage cheese, pumpkin seeds with salted caramel, amaranth and avocado and yuzu ice cream.

  • ROASTED TOMATO CREAM SOUP

    Roasted tomatoes, fine herbs, confit tomato, regional goat cheese and mint pesto.

  • BEEF BARBACOA TACOS

    Corn tacos filled with beef barbacoa, refried pork beans, raw green salsa with avocado, sour cream and aired cheese.

  • MAHI MAHI TIRADITO CURED IN HERBED SALT

    Avocado puree, jicama sauce with jalapeño pepper, garlic oil and crispy sweet potato.

  • GRILLED SEA SNAIL TOSTADA

    Smoked marlin pate, macha sauce, watermelon radish, roasted cherry tomatoes, fresh scallions and mint.

  • MUSHROOM SOUP WITH DRIED CHILIES

    Epazote oil and regional cheese.

  • BEEF TARTAR

    With grilled marrow, macha sauce and peasant bread.

  • TORTILLA SOUP

    Traditional tortilla soup, dried chiles, fresh cheese, regional cream and avocado.

Main course

  • RED SNAPPER ZARANDEADO STYLE

    Zarandeado style red snapper rice with fresh tomato and grilled peppers and onions.

  • COTTAGE CHEESE RAVIOLI WITH HOLY LEAF

    Homemade ravioli, stuffed with cottage cheese, garlic confit sauce, cherry tomatoes, basil and parmesan cheese.

  • CREAMY SEAFOOD RICE

    Cooked with Textihuil, octopus, woodfired cooked fish and shrimp, accompanied by pickled vegetables and parmesan cheese.

  • DUCK CARNITAS ENCHILADAS

    Freshly made tortillas, stuffed with duck confit in dark beer and orange, black mole, creole salad, sour cream and cheese.

  • ¨PETROLEROS¨ STYLE SHRIMP **

    Shrimp confit in butter, with a creamy white risotto, black squid ink creamy sauce, huitlacoche and manchego cheese, accompanied by arugula salad, cherry tomatoes and crispy leeks.

  • PORK BELLY WITH CASA 46 BLACK MOLE

    Low temperature crispy pork belly, beans and green beans salted, homemade black mole and fried kale.

  • WOODFIRED CHICKEN WITH PINK MOLE

    Regional organic half chicken, roasted and finished over firewood, traditional pink mole and accompanied by brocoli with bacon and toasted almonds.

  • WOOD FIRED NEW YORK STEAK **

    200gr New York Steak cooked over firewood, carrot pureé, arugula salad with capers, tomatoes, confit carrots and creamy garlic sauce.

  • CATCH OF THE DAY WITH GREEN PEA SAUCE

    Huitlacoche risotto, spinach and truffle oil.

  • PORK SHANK CONFIT

    Black bean stew, cauliflower puree, and dried chili broth with pickled onions.

Seasonal menu

  • BEEF TONGUE IN RED SAUCE

    Traditional pork style beans and homemade tortillas.

  • ROASTED FILLET WITH MOLE DE NOVIA

    Coal cooked, white mole with Rosita de cacao, roasted eggplant and quelites salad.

  • RISOLATED SALMON

    Smoked oyster ragu, roasted tomatoes, cambray potatoes and basil.

  • LAMB IN BEET AND BEEF SAUCE (**)

    Arugula oil, polenta with roasted garlic, roasted chards and baby carrot confit.

  • TALLA STYLE OCTOPUS

    Sweet potato mille feuilles, eggplant puree, regional cheese cremolata and roasted spinach.

  • POBLANO CHILI HUMMUS

    With grilled eggplant, mint leaves and toasted chickpeas.

  • BREADES CRAB CAKES

    Breaded with popcorn, artichoke cream with bacon and green apple

  • GREEN NOODLES

    Pistachio and coriander pesto, clams, mussels, sea snails, cured cheese and smoked tomatoes

Kids menu

  • SPAGUETI IN BUTTER OR TOMATO SAUCE WITH CHICKEN

  • MINI CHEESEBURGER WITH AMERICAN CHEESE AND FRENCH FRIES