Appetizers

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> Mini grilled cochinita pibil tacos, mini tuna tostadas, pressed pork belly gorditas, guacamole with grasshoppers, and esquites with flank steak. 

Starter (To Choose)

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> Picanha huarache with blue corn and roasted cactus

Smoked picanha (2oz), bean base with hoja santa leaf, pickled onion, and spring onion.

> Tuna Ceviche 4oz

Avocado, serrano, purslane salad, and truffled bruja sauce.

> Roasted Tomato cream

Sour cream, herb oil, crouton, corn ash, and red onion.

Main Course (To Choose)

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> Beef Stew 7oz

Baked for 8 hours. Accompanied by tortillas, avocado, onion, cilantro, and red serrano chili. 

> Surf & Turf

 Charcoal beef fillet (5oz) and lobster (4oz). On mashed potatoes and mushroom sauce with red dry chili. 

>  Veracruz-Style Fish

Accompanied by white rice and refried beans. 

> Penne pasta with vegetarian ragu 

Based on mushrooms and purslane.

Dessert (To Choose)

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> Los Churros | Accompanied by Oaxacan chocolate and vanilla sauce.

> Guava Cheesecake | Pecan nut crust, citrus, guava paste, and berries jelly.