Main course

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

Huitlacoche risotto, spinach and truffle oil.

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

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

Low temperature crispy pork belly, burnt plantain purée, homemade black mole and grilled carrots.

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.

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.