A variety of regional cheeses accompanied by cold cuts, mixed berry coulis, caramelized jamaica, and sun-dried tomato pesto. 520
Fresh tuna cubes mounted on a crispy wonton tostada with creamy avocado, drizzled with our signature house "black sauce." 325
Rustic guacamole, salsa bandera (tomato, onion, cilantro), fresh panela cheese, crunchy pork cracklings, accompanied by tostadas or tortillas. 280
French fries with a touch of garlic oil, parsley, and parmesan.. 195
Au gratin potatoes with beef steak tips, accompanied with bacon, seasoned with dried chiles, green onion and chipotle and ranch dressings. 360
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. 375
Marinated and fried rib eye, served over a bed of rustic guacamole and a delicious house ponzu sauce, accompanied by tostadas or tortillas. 375
Crispy marinated Pork Belly served over a bed of rustic guacamole and a delicious house ponzu sauce. Served with a side of tortillas. 365
A melted cheese blend, flambéed with a touch of mezcal, served with grilled cactus (nopal) skewers.
Your Choice:
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. 210
With shrimp in a "salsa macha" adobo, served over a house crostini. 255
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). 225
Mixed greens in a mixed berry vinaigrette and hibiscus reduction, accompanied by berries, baked goat cheese, and pistachios. 220
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Caesar Salad (Maridaje Style). 195
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Baby spinach salad tossed in an avocado oil vinaigrette, with strawberries and blue cheese. 230
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400g Rib Eye accompanied by house "esquite" (corn), asparagus, stuffed California chili, and a choice of rustic mashed potatoes or baked potato. 980
350g Skirt Steak accompanied by house "esquite" (corn), asparagus, stuffed California chili, and a choice of rustic mashed potatoes or baked potato. 610
500g T-Bone accompanied by truffled pasta with mushrooms, and a touch of parmesan and parsley. 1,075
Filet Mignon medallion in a jamaica glaze, paired with asparagus; marlin-stuffed shrimp drizzled with tamarind and morita chili sauce; and a chicken medallion with roasted bell pepper vinaigrette, all served over a citrus risotto. 635
Filet Medallion in a mirror of broccoli puree accompanied by sautéed vegetables, bathed in a house-made bone broth sauce. 510
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
Filet medallions served with purslane and a hint of chipotle, topped with coffee sauce and melted cheese, and served with mashed potatoes. 550
Pepper-crusted filet medallion, drizzled with a mezcal and orange sauce, served over mashed potatoes. 570
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
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). 285
*Cochinita pibil is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatan Peninsula.
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”). 395
Marinated Arrachera (skirt steak) seasoned with a blend of dried chilies and oils, served over a bed of creamy avocado; accompanied by pickled onions and grilled cacti. 490
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
Pork pancetta bathed in a stout beer sauce, accompanied by mashed potatoes with black truffle butter and a mixed vegetable salad. 485
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. 270
*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
Deep-sea shrimp tartar, cubes of avocado, Persian cucumber, red onion, ginger, green onion, over a chiltepin pepper salsa. 325
Seasonal catch drizzled in a smoked passion fruit sauce, set on a citrus Risotto, cherry tomatoes, and green beans. 495
Yellow fin tuna medallion with a crust of spices, accompanied by a garlic risotto and a sea asparagus salad, strawberries, and blueberries. 395
Truffled Salmon Brulee with cranberries and caramelized walnuts, accompanied by salad and asparagus. 535
Fresh salmon with Hollandaise sauce, caramelized, with a marmalade of berries. 490
Over bone marrow, habanero aioli and salad, accompanied by blue corn tortillas and fire-roasted pineapple salsa. 490
Chicken breast served with mashed potatoes and sautéed vegetables, topped with your choice of berry coulis or a rich cheese sauce. 360
Grilled chicken breast in a tamarind glaze, served over mashed potatoes, sea asparagus (salicornia), and fresh strawberries. 360
Pasta tossed with sautéed mushrooms, topped with bacon-wrapped shrimp, finished with a touch of Parmesan cheese and truffle oil. 390
Macaroni bathed in creamy 5 cheese sauce, crunchy pork cracklings, green onion and house made bread.
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Fettuccine accompanied by sautéed vegetables. 295
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Creamy seafood pasta, with cheese, mussels in wine, and shrimp in a furikake crust. 390
Crispy pork belly served with fresh guacamole, pico de gallo (chili, tomato, and onion), ponzu sauce, and pickled cabbage. 280
Caramelized pork loin served with Mexican-style kimchi and guajillo-sesame aioli. 290
Chicharrón prensado and octopus served with sikil pak (pumpkin seed dip), creamy avocado, red onion, and salsa borracha. 360
Crispy octopus in chili oil, avocado, and a seared cheese , served with pickled yellow onion and roasted martajada sauce. 360
Served with huitlacoche sauce, fresh onion, and green salsa. 390
Shrimp in chili oil, seared cheese crust stick, and fried leek, served over a fresh vegetable medley. 350
Naan bread burrito filled with 120g of Tampiqueña-style beef fillet, crispy fries, crunchy bacon, salsa bandera, cheddar and mozzarella cheeses, and jalapeño mayo. 320
Naan bread burrito with refried black beans, pico de gallo, cream cheese, mozzarella, black olives, and chipotle aioli. 290
Naan bread burrito with shrimp sautéed in truffle oil, pork style beans , mushrooms, and spinach; includes a bacon-wrapped stuffed chili and melted gouda cheese. 320
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