Cream of tomato with a touch of blue cheese and pieces of brie, avocado cream, accompanied by a crostini, blue cheese cream and tapenade with roasted cherry tomatoes, thyme, and garlic. 175
Tortilla soup with beef broth base with a touch of guajillo chili, served with panela cheese, avocado, sour cream, golden fried shredded beef (Sonora style). 187
French fries with a touch of garlic oil, parsley, and parmesan, with house-made ketchup “tomato and fire-roasted habanero aioli preserves”. 165
Au gratin potatoes with beef steak tips, accompanied with bacon, seasoned with dried chiles, green onion and chipotle and ranch dressings. 300
A variety of cheeses from the region accompanied by cold cut meats, berry coulis and caramelized hibiscus. 485
Suckling pig cooked for over 18hrs, served with grilled avocado, picked red onion, fire roasted habanero aioli and lime (with handmade tortillas). 265
Pressed pork crackling stew with octopus on a blue corn tortilla accompanied by Sikil Pak sauce (pumpkin seeds, tomato and fire roasted habanero sauce), avocado cream, salsa bandera (tomato, onion, cilantro), pickled red onion and crunchy pork cracklings with drunken sauce. 275
Slices of tongue cooked for 18hrs in huitlacoche* sauce and corn with marrow butter, Royal Cheese, epazote oil** and pickled red onion. 425
Blue corn tostadas, a bed of creamy avocado and skirt steak marinated with chili dust and oil, white onion, and pickled cactus, accompanied by a drunken sauce. 325
Marinated and fried Ribeye, on a bed of rustic guacamole and a delicious house made ponzu sauce, accompanied by tostadas or tortillas. 355
Marinated and fried Pork Belly on a bed of rustic guacamole and a delicious house made ponzu sauce accompanied by tostadas or tortillas. 315
Rustic guacamole, salsa bandera (tomato, onion, cilantro), fresh panela cheese, crunchy pork cracklings, accompanied by tostadas or tortillas. 245
Mixture of cheeses, Oaxaca, Mozzarella, and Goat cheese, flambéed with a touch of mezcal, accompanied by skewers of grilled cactus.
Your Choice:
Cubes of tuna on a won ton tostada with creamy avocado, bathed in black salsa. 270
Deep-sea shrimp tartar, with avocado cubes, Persian cucumber, red onion, ginger, green onion, on a chiltepin salsa. 290
Yellow-fin tuna in cubes, with cucumber, red onion, ginger, and avocado. Accompanied by tostadas and jalapeño mayonnaise. 265
Slices of marinated tuna in special house made soy sauce on a mirror of fire-roasted green onion aioli, accompanied by a salicornia salad with furikake. 315
Mixed greens with a berry vinaigrette and a hibiscus reduction accompanied by berries, baked goat cheese and pistachios. 195
Add a Protein:
Baby spinach salad bathed in avocado oil vinaigrette with strawberries, avocado and blue cheese. 180
Roasted brussels sprouts, green onion aioli, fresh and fried serrano ham, macadamia nuts and mixed greens. 210
(approx. 20 mins)
Cream of roasted carrots and beets, carrots, baby beets, baby brussels sprouts, and seasonal vegetables, mixed greens, honey vinaigrette and cream. 195
(approx. 20 mins)
14 oz Ribeye (400g) accompanied by sautéed vegetables, refried black beans, and confit potatoes. 790
10.5oz Skirt Steak (300g) accompanied by sautéed vegetables, refried black beans, and confit potatoes. 585
21oz T-Bone (600g) accompanied by sautéed vegetables, refried black beans, and confit potatoes. 895
63oz Tomahawk (1.8kg) accompanied by Maridaje potatoes, house salad, rustic guacamole, pork beans, panela cheese and a grilled California chili. 2,400
for sharing
Filet Medallion in a mirror of broccoli puree accompanied by sautéed vegetables, bathed in a house-made bone broth sauce. 510
Filet medallions accompanied by purslane greens with a touch of chipotle, bathed in coffee sauce and baked cheese. 550
Delicious bone-in beef tenderloin bathed in a blue cheese sauce, accompanied by truffle potato wedges with a touch of parmesan and purslane greens in chipotle. 650
100% rib meat terrine, served on a mushroom risotto with guajillo chili peppers and roasted vegetables, bathed in a house-made bone broth sauce. 685
Creamy seafood pasta, with cheese, mussels in wine, and shrimp in a furikake crust. 325
Grilled chicken breast marinated in buttermilk and fine herbs, on a bed of sweet potato puree and sautéed vegetables. 345
Fettuccine accompanied by sautéed vegetables.
ADD A PROTEIN
Macaroni bathed in creamy 5 cheese sauce, crunchy pork cracklings, green onion and house made bread.
Add a Protein:
Mixture of three prime meats with bacon on an artisan house-made brioche bun, accompanied by Maridaje potatoes (French fries with a touch of garlic oil, parsley, and parmesan, with house-made ketchup “tomato and fire-roasted habanero aioli preserves”). 330
3 mini burgers with cochinita pibil* (shredded pork) slow roasted for over 18 hrs, served with black house-made artisan brioche bread, fire-roasted habanero aioli (xnipec), pickled red onion and fire-roasted avocado. 230
*Cochinita pibil is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatan Peninsula.
Panko crusted thin ribeye pork medallion, accompanied by potato puree with black truffle butter and a salad with mixed vegetables, lettuce with malt vinaigrette, served with tartar sauce. 465
Pork pancetta bathed in a stout beer sauce, accompanied by mashed potatoes with black truffle butter and a mixed vegetable salad. 485
Slices of tongue cooked for 18hrs in huitlacoche* sauce and corn with marrow butter, Royal Cheese, epazote oil** and pickled red onion. 425
* Huitlacoche is a Mexican delicacy and is sometimes referred to as Mexican Truffle.
**Epazote is an aromatic herb similar to parsley or cilantro used in Mexican cuisine.
Cochinita pibil* (shredded pork) slow roasted for over 18 hrs, served with grilled avocado, pickled red onion (xnipec), fire-roasted habanero aioli and lime. (with homemade tortillas). 265
*Cochinita pibil is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatan Peninsula.
Yellow fin tuna cubes with cucumber, red onion, ginger, and avocado. Accompanied by tostadas and jalapeño mayonnaise. 265
Sliced tuna marinated in special house-made soy sauce served on a mirror of fire-roasted green onion aioli, accompanied by a sea asparagus salad, furikake. 315
Deep-sea shrimp tartar, cubes of avocado, Persian cucumber, red onion, ginger, green onion, over a chiltepin pepper salsa. 290
Yellow fin tuna medallion with a crust of spices, accompanied by a garlic risotto and a sea asparagus salad, strawberries, and blueberries. 395
Thinly sliced octopus seasoned with Persian lime and special salt, bathed in a special seasonal sauce, with slices of radish, Persian cucumber, avocado cream, crunchy pork cracklings and fire-roasted yellow corn. 345
Fresh salmon with Hollandaise sauce, caramelized, with a marmalade of berries. 380
Delicious seasonal fish sauteed in fine herb butter, served on a chili guajillo risotto, accompanied by mixed greens with a hibiscus vinaigrette. 345
Dry chile and pumpkin seed crusted octopus with a citric salsa, served with green pipian sauce. 420
Over bone marrow, habanero aioli and salad, accompanied by blue corn tortillas and fire-roasted pineapple salsa. 375
Usamos cookies para analizar el tráfico del sitio web y optimizar tu experiencia en el sitio. Al aceptar nuestro uso de cookies, tus datos se agruparán con los datos de todos los demás usuarios.