Seasonal menu

  • POBLANO CHILI HUMMUS

    With grilled eggplant, mint leaves and toasted chickpeas.

  • TALLA STYLE OCTOPUS

    Sweet potato mille feuilles, eggplant puree, regional cheese cremolata and roasted spinach.

  • LAMB IN BEET AND BEEF SAUCE (**)

    Arugula oil, polenta with roasted garlic, roasted chards and baby carrot confit.

  • RISOLATED SALMON

    Smoked oyster ragu, roasted tomatoes, cambray potatoes and basil.

  • HUITLACOCHE STUFFED CREPES (CORN FUNGUS)

    Bathed in dried shrimp bisque, regional cheese and roasted purslane.

  • ROASTED FILLET WITH MOLE DE NOVIA

    Coal cooked, white mole with Rosita de cacao, roasted eggplant and quelites salad.

  • FRESH HOMEMADE PASTA

    Fresh pasta, beef tail stew, peas, mushrooms, truffle oil, regional quelites and queso oreado.

  • BEEF TONGUE IN RED SAUCE

    Traditional pork style beans and homemade tortillas.