Seasonal menu

  • 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.

  • TUNA IN ASHES CRUST

    Fresh tuna, dry chilies ashes, broad beans purée, green apple and mint relish and salsa macha.

  • BEEF TONGUE IN RED SAUCE

    Traditional pork style beans and homemade tortillas.

  • PICKLED SHRIMPS TOSTADA

    Homemade smoked marlin pate, radish, blue corn tostada and jalapeño aioli.