Food

A platter of traditional Mexico City garnachas: three mini sopecitos with chorizo (135g), three crispy chicken taquitos (60g), four folded flour tortillas (dobladitas, 105g), three gorditas stuffed with pork crackling (65g), three pambazos filled with potato and longaniza sausage (150g), and three tlacoyos topped with cactus (nopales).

Melted Manchego cheese (250g) topped with grilled Spanish-style chistorra sausage (60g), served with five flour tortillas (120g).

Melted Manchego cheese (250g) topped with grilled Mexican chorizo (60g) , served with five flour tortillas (120g).

Guacamole (200g) prepared with raw green salsa of tomatillo, onion, serrano chile, and cilantro; topped with crispy pork crackling (40g) and served with tortilla chips.

Guacamole (200g) made with a raw green salsa of tomatillo, onion, and serrano chile. Served with crispy corn tortilla chips.

Three flour tortillas filled with melted quesillo (150g) and lamb birria (150g), served with birria consommé (50ml), fresh cilantro, and chopped onion (10g).

Melted Manchego cheese (250g) served with five flour tortillas (120g).

Guacamole (200g) made with raw green salsa of tomatillo, onion, serrano chile, and cilantro; topped with toasted grasshoppers (30g) and fresh cheese (60g). Served with crispy tortilla chips.

Baked plantain turnovers (180g) filled with cheese (60g), served over black bean sauce (120ml), finished with crumbled fresh cheese and cream (40ml).

Steamed corn kernels (200g) cooked with epazote, lime juice, mayonnaise (20g), fresh cheese (30g), and chili powder (5g). Served with crispy toasted grasshoppers (15g) for a unique and traditional Mexican touch.

Corn tortillas filled with traditional lamb birria (150g), served with a side of birria consommé (50ml).

Corn tortillas filled with grilled chicken breast (200g) marinated in fine herbs and butter.

Corn tortillas filled with grilled cecina (salted beef, 90g), Mexican chorizo (90g), and crispy pork crackling (20g).

150 g of shrimp sautéed with tomato, onion, and poblano pepper, served in flour tortillas with a crispy melted cheese crust.

Corn tortillas topped with a layer of melted Manchego cheese (90g) and grilled arrachera (flank steak, 200g).

Classic Mexican tortilla soup (200ml) with crispy fried tortilla strips (40g), avocado (25g), fresh cheese (20g), pork crackling (5g), and Mexican cream (50ml).

Lightly spicy chicken broth (200ml) flavored with chipotle chile, served with zucchini (20g), carrot (20g), chayote (20g), shredded chicken (50g), avocado (10g), and fresh cheese (20g).

200 g of poached shrimp served in a traditional tomato-based cocktail sauce, accompanied by fresh tomato, red onion, cilantro, and avocado.

Fresh shrimp (200 g) cured in lime juice and tossed in a smoky black chili sauce made from fire-roasted peppers. Served with cucumber, jicama, red onion, serrano chili, and fresh cilantro. A vibrant and spicy Mexican seafood specialty.

Traditional dried noodle dish (180g) cooked in a guajillo and tomato broth, topped with crumbled fresh cheese (20g), Mexican cream (20g), avocado cubes (30g), and crispy pork crackling (10g). Garnished with fresh cilantro leaves and a fried chile morita.

Three fried corn quesadillas filled with huitlacoche (corn truffle) and fresh corn (360g), served with cheese, cream, and guacamole (40g).

Corn tortillas filled with sautéed quelites (Mexican greens, 150g) cooked with garlic and onion, mixed with requesón (fresh cottage-style cheese, 120g), and seasoned with epazote.

A generous mixed grill featuring flank steak (arrachera, 200g), chorizo (120g), cecina (150g), chicken breast (200g), chistorra (120g), a one-kilogram marinated pork shank (chamorro adobado), French fries (300g), cactus paddles (2 pcs), and grilled spring onions (6 pcs).

Traditional Jalisco-style pozole with pork (150g) and hominy corn (160g), served with lettuce (20g), radish (20g), chopped onion (20g), cream (50ml), chile de árbol salsa (20ml), and five crispy tostadas.

Oven-roasted marinated pork shank (1kg) served with refried beans (90g), grilled nopales (2 pcs), and grilled spring onions (4 pcs).

Traditional lamb birria (150g) slow-cooked in a sauce made with dried ancho and guajillo chiles and spices, simmered in its own broth (200ml). Served with fresh onion and cilantro.

Grilled flank steak (arrachera, 200g), chicken (200g), chorizo (120g), and grilled fresh cheese (150g) served in a traditional volcanic stone molcajete, with cactus paddles (60g), grilled spring onions (6 pcs), all bathed in a mildly spicy green salsa (120ml).

Traditional Jalisco-style beef stew (180g) made with diezmillo and chambarete cuts, slow-cooked with smoked bacon and the house green salsa. Served with frijoles de la olla (100g), crispy tortilla strips (50g), crispy bacon (20g), sautéed chile güero (5g), and finely chopped onion and cilantro.

150g of adobo-marinated pork served on a traditional telera roll spread with refried beans, topped with fresh lettuce, avocado, tomado, and onion. Served with French fries.

Crispy and juicy breaded chicken breast (200g), served with golden French fries (150g).

Traditional Yecapixtla salted beef (160g) served with refried beans, one green enchilada (20g), one red enchilada (20g), grilled nopales (2 pcs), avocado fan (90g), and grilled cambray onions (2 pcs).

Poached chicken breast (200g) topped with Oaxacan black mole sauce (120ml). Served with red rice (80g), fried plantain slices (60g), and sprinkled with toasted sesame seeds (1g).