Flavors of Origin

Stuffed with beans and longaniza sausage, salsa, cream, and cheese.

Totopos with bean paste, ground beef picadillo, and melted cheese.

Tender corn masa, salsa, fresh cheese, and cream.

Shredded pork marinated in guajillo adobo, served with tortillas, pickled onions, and avocado.

Pork rib taquitos in Tarasco stew adobo.

Bacon-wrapped shrimp, hoisin sauce, sesame seeds, and salsa brava.

Battered jumbo shrimp with crispy potato, served with chipotle sauce.

Pacific crab claws sautéed with white wine, butter, and milpero tomato.

Seafood medley sautéed in garlic and guajillo (ajillo style).

Roasted portobello with buffalo mozzarella, sun-dried tomato, and balsamic reduction.

White bean soup with pork sausage and thyme.

Central region style. Vegetables, zucchini, green beans, mushrooms, and corn kernels.

Mushroom broth with chicken stock, chipotle, epazote, and toasted bread.

Squash blossom cream soup. A specialty of the central region.

Oaxacan stone soup with seafood broth, fish, and shrimp.

Tijuana style, Baja California.

Guacamole with pork cracklings (chicharrón) and tortilla chips.

Green salad with avocado, heart of palm, julienned tortilla, and cilantro vinaigrette.

For 2: Chicken $565 | Beef $655. Served with guacamole, pico de gallo, beans, rice, cheese, cream, and tortillas.

Yellow cheese enchiladas with chili gravy sauce, served with rice and beans.

Filled with beans, beef fajita, and Chihuahua cheese. Served with milpa soup.

Cheese enchilada, crispy beef taco, 3 bacon-wrapped shrimp, and beans.

Poblano pepper stuffed with quesillo cheese and Ancho pepper stuffed with picadillo, ricotta sauce, and beans.

Shrimp and fish stew with dried chiles, accompanied by white rice.

Slow-cooked beef rib served over cauliflower puree, accompanied by beans.

Aromatic toasted dried chiles bring this delight to life. Served with vegetables and rice.

Beef shank in green pipián mole, sautéed purslane, beans over rice.

"Mole of mourning". Variety of roasted chiles, tortilla ash, vegetables, and rice.

Beef shank and flank, semi-thick stew with vegetables and white rice.

Corundas (tamales) covered in pork stew, cream, accompanied by bean soup.

Ribeye seasoned with rosemary and thyme. Served over black bean sauce, blue cheese, and patatas bravas.

Red snapper fillet with roasted corn crust, grilled shrimp, and Habanero butter sauce.

Sea bass fillet roasted with lemon zest, basil, and black pepper. Served with vegetables and skillet rice.

Salmon with pumpkin seed crust, extra virgin olive oil, and vinegar.

Shrimp, fish, squid, scallops, seafood broth, tomato, and basil.