Entrees

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

Black beans, avocado leaf, pasilla mixe chili, cumin, regional cream, chicharron and fresh cheese.

Mashed potatoes, avocado, cream and machaca.

Corn gorditas filled with barbacoa, refried pork beans, raw green salsa, sour cream and cheese.

Quelites and tender leaves with agave syrup and soya dressing, “requesón”, pumpkin seeds with salted caramel and coconut and yuzu ice cream.

Lettuce marinated with jalapeño and cilantro pesto, smoked marlin, tomato jam, sour dough bread and parmesan cheese.

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