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Entrees

  • 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.

  • BEEF BARBACOA TACOS

    Corn tacos filled with beef barbacoa, refried pork beans, raw green salsa with avocado, sour cream and aired cheese.

  • MAHI MAHI TIRADITO CURED IN HERBED SALT

    Avocado puree, jicama sauce with jalapeño pepper, garlic oil and crispy sweet potato.

  • GRILLED SEA SNAIL TOSTADA

    Smoked marlin pate, macha sauce, watermelon radish, roasted cherry tomatoes, fresh scallions and mint.

  • MUSHROOM SOUP WITH DRIED CHILIES

    Epazote oil and regional cheese.

Main course

  • 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

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

  • ¨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.

  • PORK BELLY WITH CASA 46 BLACK MOLE

    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 brocoli with bacon and toasted almonds.

  • 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.

  • CATCH OF THE DAY WITH GREEN PEA SAUCE

    Huitlacoche risotto, spinach and truffle oil.

  • PORK SHANK CONFIT

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

Seasonal menu

  • BEEF TONGUE IN RED SAUCE

    Traditional pork style beans and homemade tortillas.

  • 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.

  • HUITLACOCHE STUFFED CREPES (CORN FUNGUS)

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

  • RISOLATED SALMON

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

  • LAMB IN BEET AND BEEF SAUCE (**)

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

  • 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.

Kids menu

  • SPAGUETI IN BUTTER OR TOMATO SAUCE WITH CHICKEN

  • TRADITIONAL CHURROS WITH VANILLA ICE CREAM AND LIQUID CHOCOLATE

  • MINI CHEESEBURGER WITH AMERICAN CHEESE AND FRENCH FRIES