• PORK SHANK CONFIT

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

  • CATCH OF THE DAY WITH GREEN PEA SAUCE

    Huitlacoche risotto, spinach and truffle oil.

  • 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.

  • 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.

  • PORK BELLY WITH CASA 46 BLACK MOLE

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

  • ¨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.

  • DUCK CARNITAS ENCHILADAS

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

  • CREAMY SEAFOOD RICE

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

  • COTTAGE CHEESE RAVIOLI WITH HOLY LEAF

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

  • RED SNAPPER ZARANDEADO STYLE

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