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SURF & TURF GUACAMOLE

Crispy rib eye and octopus chicharron, accompanied by molcajete sauce and homemade tortillas.
SALAD 46

Grilled lettuce marinated with basil pesto, smoked marlin, tomato jam, slices of bread, drizzled with cilantro dressing and parmesan cheese.
GARDEN SALAD

Quelites with Greens and tender leaves with agave syrup and soy dressing, local cottage cheese, pumpkin seeds with salted caramel, amaranth and avocado and yuzu ice cream.
ROASTED TOMATO CREAM SOUP

Roasted tomatoes, fine herbs, confit tomato, regional goat cheese and mint pesto.
TORTILLA SOUP

Traditional tortilla soup, dried chiles, fresh cheese, regional cream and avocado.
TUNA TARTARE 120GR

With shrimp cracklings, avocado purée, and horseradish cream
CANTINA TACOS 3 PCS

Pork shank cooked at low temperature, blue corn tortillas, and Sinaloa style pork beans
TORITOS 3 PCS

Roasted güero peppers stuffed with smoked marlin minilla, gratinated and with creamy cilantro sauce
SHRIMP PESCADILLAS 3 PCS

Tropical guacamole, house brava sauce, and greens

RED SNAPPER ZARANDEADO STYLE

Zarandeado style red snapper rice with fresh tomato and grilled peppers and onions.
COTTAGE CHEESE RAVIOLI WITH HOLY LEAF

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

Cooked with Textihuil, octopus, woodfired cooked fish and shrimp, accompanied by pickled vegetables and parmesan cheese.
DUCK CARNITAS ENCHILADAS 3 PCS

Freshly made tortillas, stuffed with duck confit in dark beer and orange, black mole, creole salad, sour cream and cheese.
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.
FRIED SEA BASS 180 GR

Blackened plantain purée, truffled esquites, and black mole
SHRIMP WITH DRIED CHILI SAUCE

Asparagus sauce, wild rice with smoked tomatoes, and dill oil
PARTY BBQ (STEW) 200 GR

Pork Beans and green pasta salad
PARRILLADA 46

Spanish chorizo, Argentine chorizo, chistorra, melted cheese, flank steak, and blackened chiles

RISOLATED SALMON 180GR

Smoked oyster ragu, roasted tomatoes, cambray potatoes and basil.
TALLA STYLE OCTOPUS

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

With grilled eggplant, mint leaves and toasted chickpeas.
GRILLED BEE GIZZARDS 180 GR

With baby peppers, chambray onions, and homemade tortillas
CRAB EMPANADAS 1 PC

With hoja santa amarillito, Anaheim chili strips with oregano and lemon
BEEF TONGUE IN BLANCK CHICHILO MOLE FROM OAXACA

Plantain chochoyotas (dumpling), chayote, candied green beans, and onions with oregan