Main course

Beef and mushrooms reduction, creamy mashed potatoes and green leaves.

200 gr New York cooked over firewood, carrot purée, quelites, capers and cherry tomatoes salad and a creamy parsley sauce.

Pork shank, cooked in banana leaf, accompanied by with black beans and xnipec sauce.

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

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

Cooked over woodfire, black squid ink creamy sauce, huitlacoche and manchego cheese, accompanied by confit potatoes, purslane and solo garlic chips.

With smoked oyster ragu, served with salted potatoes, basil salad, orange supreme and Chile de árbol.

Huitlacoche risotto, watercress and truffle.

Tortillas freshly made, stuffed with duck confit in dark beer and orange, black mole and creole salad and toasted pumpkin seeds.

Cooked with adobo colorado, grilled octopus, fish and shrimps, accompanied by pickled vegetables and dry cheese.

Grilled stuffed baby squid with “salsa macha”, dry noodles with guajillo chili sauce, sour cream and regional cheese.

Homemade ravioli, stuffed with requesón, garlic confit sauce, cherry tomato, purple basil and dry cheese.