Lunch / dinner favorites

Guacamole with fried pork rinds and panela cheese.

Black bean, cheese, mushroom, tomato, squash blossoms avocado and epazote.

Black bean, oaxaca cheese, picaña and chorizo.

Tlayuda with beans, muchrooms and black mole

Octopus with pressed greaves and beans

Octopus with pressed greaves and beans

Beef rib with homemade salsa and purslane salad

Grilled bone marrow with corn kernels, shrimp and fried cheese

 Filled with filet mignon, black beans and corn accompanied by dry noodles sauteed with tomato sauce, sprinkled with cotija cheese on an avocado belt, with a mirror of saladet tomato sauce 

Fish and shrimp ceviche marinated with pesto and served with two fried quesadillas stuffed with chamorro.

Tuna with soy sauce.

Aguachile de recado negro, octopus, vegetables.

Selection of a variety of lettuces of the day with fresh vegetables with honey-mustard vinagrette.

Purslane, cotija cream cheese, peach and beets.

Burrata cheese, homemade pink mole and a mixof greens.

Grilled steak, served with mashed potatoes mixed with white corn and bathed in huitlacoche sauce and garnished with grilled yellow corn with aioli

Grilled chicken sauted in herbs and butter, smashed cambray potatoes with aliolli and fresh vegetables from the orchard.

On tequila herradura reposado sauce, with herbs and butter

Carnitas style pork with guacamole and chicharron

With grilled bone marrow and cheese quesadilla

Served with cotija cheese and baby vegetables.

Catch of the day wrapped in piper auritum and white wine cream

Rib, caramelized onion puree, purslane salad andgrilled vegetables

Grilled octopus, bean tamal, peanut sauceand carrot puree.

With ice cream.

With cheese, tomato jam and horchata sauce.

Traditional flan with red fruits.