APPETIZERS Shrimp Tlacoyos
Made with blue corn and lima beans, served with shrimp and pumpkin flower.
Topped with cream, cotija cheese and cilantro oil 8
Nopal Huaraches
Layers of cactus stuffed with Chihuahua cheese, breaded and fried. Served with pibil pork.
Topped with cream and fresco cheese. 7
Chorizo Molletes
Slices of bread served with beans, chorizo and pico de gallo. Topped with melted cheese and
dressed with amaranth oil. 6
Flor de Calabaza Quiche
Pumpin flower and Oaxaca cheese Loraine quiche, served with mixed green salad dressed
with Roquefort. 8
One and Two Molotes
One is made with corn, stuffed with goat cheese and poblano pepper. Two is made with chorizo
and shrimp. Both served with tomatillo and tomato sauces. 8
Salmon Ceviche
Chopped salmon with peach, pear, tomato, red onion, cilantro and tequila. Dressed with Jamaica vinaigrette and morita pepper. 7
Mil Hojas Cheese
Layers of corn tortillas, mushrooms and gruyere cheese. Topped with chimichurri and pico de gallo. 8
Shrimp and Rice Tamal
Made with rice and avocado puree in a corn husk, stuffed with shrimp. Topped with black sesame seeds, served with arugula salad with Jamaica dressing. 7
Crab and Potato Tortita
Mashed potatoes and fresco cheese cake. Topped with crab, peppers, epazote and hoja santa. 8
SOUPS Esquite Soup
Popped corn, green and red poblano peppers. Served con clarified consommé. Topped
with sour cream, fresco cheese and chile powder. 6
Seafood Soup
Shrimp, sea bass and clams, served in poblano pepper and hoja santa sauce. 10
SALADS Pozole Salad
Mixed green with pozole popped corn , radish, avocado and sheered chicken. Dressed
With oregano vinaigrette. 7
Calabaza and Flor de Cempasuchil Salad
Pumpkin pulp and cempasuchil petals with mixed green, raisins, strawberries, cherry
Tomatoes, pistachios and violoncello. Dressed with balsamic vinaigrette. 8
Mango Salad
Mango, purslane, arugula salad with raisins, grapes and avocado. Dressed with
chipotle vinaigrette. 6
Pera Roquefort Salad
Mixed green with pears, strawberries, grapes and pecans. Served in a bread crust,
dressed with Roquefort. 8
Brocheta de Frutas
Watermelon, strawberries, papaya and melon grilled skewers. Seasoned with aromatic herbs.
Served with yogurt foam, ginger and pistachio. 7
ENTREES Filet Mignon en Chilaquiles Falsos
Served with tortilla crust over a bed of tomatillo sauce. Accompanied with fresco cheese,
cream and caramelized onions. 17
Huevos Rancheros
Poached eggs served over ranchero sauce with beans puree and chipotle. Served with asparagus. 12 Chicharron and Black Beans Crepas
Crepes with chapaneco cheese and red salsa. Served with mushrooms, corn, asparagus
and pumpkin flower. 9
Hamburguesa Mexicana
Marinated with chipotle pepper and cilantro pesto. Served with roasted potatoes and mixed
green salad with fruit dressing. 10
Lasagna Azteca
Layers of corn tortilla, pibil pork, poblano pepper and corn with sour cream. Served with tomato
sauce infused with oregano. 12
Torta Ahogada de Pato
Sheered duck carnitas in a bread torta, bathed in guajillo pepper salsa. 14
Huevos Trufados
Poached eggs served over a bed of figs, bacon and black truffle oil. Topped with Rober sauce. 12
Pescado a la Veracruzana
Sea bass served with olives, tomato, capers. Accompanied of chayote risotto. 16
Brocheta de Pollo
Chicken skewer marinated with tamarind and amaranth seeds. Served with arugula salad
with Jamaica dressing. 9
Indios al Balcon
Stuffed cactus with goat cheese. Served with tomato sauce. 11
DESSERTS Pina Colada Delight
Layers of coconut meringue, caramelized pineapple, cream of coconut and rum. Topped with
pineapple caviar. 6
Xoconoztle and Champagne Parfait
Cactus fruit served with champagne and pomegranate sauce. Accompanied with a saffron
and black sesame seed tulip. 6
