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Entrees

  • SURF & TURF GUACAMOLE

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

  • SALAD 46

    Lettuce marinated with jalapeño and cilantro pesto, smoked marlin, tomato jam, sour dough bread and parmesan cheese.

  • GARDEN SALAD

    Quelites and tender leaves with agave syrup and soya dressing, “requesón”, pumpkin seeds with salted caramel and coconut and yuzu ice cream.

  • BEEF BARBACOA GORDITAS

    Corn gorditas filled with barbacoa, refried pork beans, raw green salsa, sour cream and cheese.

  • PICKLED OCTOPUS TOSTADA

    Mashed potatoes, avocado, cream and machaca.

  • BLACK BEAN CREAM

    Black beans, avocado leaf, pasilla mixe chili, cumin, regional cream, chicharron and fresh cheese.

  • ROASTED TOMATO CREAM SOUP

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

Main course

  • REQUESÓN AND HOJA SANTA RAVIOLES

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

  • STUFFED SQUID WITH SHRIMP

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

  • CREAMY SEAFOOD RICE

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

  • DUCK CARNITAS ENCHILADAS

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

  • CATCH OF THE DAY WITH PUMPKIN BLOSSOM

    Huitlacoche risotto, watercress and truffle.

  • WOODFIRED GRILLED RED SNAPPER

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

  • SHRIMPS “PETROLEROS” STYLE

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

  • PORK BELLY WITH “MOLE NEGRO DE LA CASA”

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

  • WOODFIRED CHICKEN WITH PINK MOLE

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

  • COCHINITA PIBIL

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

  • WOOD-FIRED NEW YORK

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

  • BREAISED SHORT RIB

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

Seasonal menu

  • PICKLED SHRIMPS TOSTADA

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

  • BEEF TONGUE IN RED SAUCE

    Traditional pork style beans and homemade tortillas.

  • TUNA IN ASHES CRUST

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

  • FRESH HOMEMADE PASTA

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

  • ROASTED FILLET WITH MOLE DE NOVIA

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

Kids menu

  • SPAGUETI IN BUTTER OR TOMATO SAUCE WITH CHICKEN

  • GRILLED BURGER WITH ASADERO CHEESE AND POTATO WEDGES

  • GRILLED CHEESE SANDWICH WITH BRIOCHE BREAD AND FRENCH FRIES

  • TRADITIONAL CHURROS WITH VANILLA ICE CREAM