Main course

Spanish chorizo, Argentine chorizo, chistorra, melted cheese, flank steak, and blackened chiles

Pork Beans and green pasta salad

Asparagus sauce, wild rice with smoked tomatoes, and dill oil

Blackened plantain purée, truffled esquites, and black mole

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

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

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

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

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