Bebidas / Beverages Desayunos / Breakfasts Comida y Cena / Brunch and Dinner PERSONAL

Comida y Cena / Brunch and Dinner

Entradas / Appetizer Sopas / Soups Barra Fria / Cold Seafood Bar Principales / Main Dishes Postres / Desserts

Comida Personal

$100 MXN

Cortesía

Extras

$0 MXN

Entradas / Appetizer

Esquite placero - Corn on the cob with "Cochinita"

*Tender corn baked in a “pib” (it is an underground oven where the best recipes from the Yucatan Peninsula are cooked), served with house “cochinita” ( slow-roasted pork dish) , cream, fresh cheese, and homemade chili mayonnaise.
*ELOTE TIERNO HORNEADO AL PIB. SERVIDO CON COCHINITA DE LA CASA, CREMA, QUESO FRESCO, Y MAYONESA CASERA DE CHILES.

$150 MXN

Flautas de requeson - Requesón "Flautas"

*Crispy fried tacos filled with regional “requesón” cheese, topped with Xcatic chili mingüiche (creamy sauce made from cheese, butter, and Xcatic chili) sauce.
*Tacos dorados estilo tierra caliente, rellenos de requesón de la región bañados en salsa minguiche de chile xcatic

$150 MXN

Queso Fresco de la región - Regional Fresh Cheese

*Grilled cheese served on a “tomatillo” green sauce with garden purslane, accompanied with handmade tortillas.
*Queso asado sobre salsa verde de tomatillo con verdolagas del huerto de la casa, acompañado de tortillas hechas a mano.

$150 MXN

Infladita

*Native corn “infladita” (stuffed corn tortilla) filled with sautéed pork belly and house purslane guacamole.
*Infladita de maíz nativo rellena de "pork belly" salteado con verdolagas de la casa sobre una cama de guacamole.

$200 MXN

Panucho de Nopal Curado - Cured Nopal Panucho

*Cured nopal marinated with lime, olive oil, red onion, and serrano pepper. Served with cherry tomatoes from the garden, creamy avocado, and homemade dried chili mayonnaise.
*Nopal curado, marinado con limón, aceite de oliva, cebolla morada, chile serrano, compañado con tomates cherrys del huerto, cremoso de aguacate y mayonesa casera de chiles secos.

$150 MXN

Empanada de Minilla de Pescado

*made with heirloom corn, filled with “minilla fish” (Veracruz-style fish stew made with tomatoes and lime juice) and regional “chaya” (leaf similar to spinach). Served with chili mayonnaise, creamy avocado, fresh cheese, and pickled bell pepper.
*De maíz nativo rellena de "minilla de pescado" (guiso veracruzano) y chaya de la región, acompañada de mayonesa de chiles, cremoso de aguacate, queso fresco y encurtido de chile morrón.

$220 MXN

Sopas / Soups

Sopa de verduras - Vegetable Soup

$180 MXN

Barra Fria / Cold Seafood Bar

Aguachile amarillo - Yellow Aguachile

*Desnaturized shrimp with seasonal ciricote and passion fruit. Served with onion and avocado.
*Camarón desnaturalizado con ciricote de gtemporada y maracuyá acompañado de cebolla y aguacate.

$220 MXN

Ensalada de temporada - Seasonal Salad

*Grilled watermelon, mixed greens, and clitoria leaf, all from our garden, with hibiscus reduction, honey, and dried chilies.
*Sandia asada, mix de brotes verdes y hoja de clitoria de nuestro huerto, con reducción de jamaica, miel y chiles secos.

$180 MXN

Ceviche de coco - Coconut Ceviche

*Coconut marinated in tiger's milk with passion fruit, served with avocado, serrano chili, and pistachio.
*coco marinado en leche de tigre con maracuyá, servido con aguacate, chile serrano y pistache.

$180 MXN

Kampachi con cenizas

*Fresh kampachi slices marinated in lime with ash sauce, avocado, and cucumber.
*Láminas de kampachi fresco marinado en limón, con salsa de cenizas, aguacate y pepino.

$220 MXN

Tostada de Pata -Pickled Pig "Tostada"

*Pickled pig, perfumed with cilantro, “flor de junio beans”, chili mayonnaise, and creamy avocado. Served on a homemade heirloom corn tostada.
*Escabeche de patita de cerdo perfumada con cilantro, frijol flor de junio, mayonesa de chiles, cremosos de aguacate. Servida sobre tostada de maíz nativo hecha en casa.

$180 MXN

Tostada de Atún - Fresh Tuna "Tostada"

*Tuna marinated with lime, cilantro, red onion, and serrano pepper, served on a heirloom corn tostada with “capón” chili sauce (made with green tomato and pasilla chili).
*Atún marinado con limón, cilantro, cebolla morada, chile serrano, servido sobre tostada de maíz nativo con salsa de chile capón.

$220 MXN

Principales / Main Dishes

Gordita de platano - Plantain Gordita with red Pipián

*Plantain wrapped in “hoja santa” with red pipián and Xpelón bean puree.
*gordita de plátano macho envuelta en hoja santa, con pipián rojo y puré de frijol xpelón.

$230 MXN

Frijol con puerco - Pork with Beans

*Pork cooked in “Yucatan Peninsula style”, served with Xpelón beans, “chiltomate,” (Sauce made with ground tomato and chili) .and purslane, accompanied by homemade tortillas.
*Cerdo cocinado al estilo de la peninsula de yucatán, servido con frijol xpelon, chiltomate y verdolagas, acompañado de tortillas hechas en casa.

$250 MXN

Totoaba al tikin xic - Totoaba "Tikin Xic"

*Marinated “totoaba” (endemic fish from the Gulf of California, Mexico) in “Tikin Xic” (achiote paste and roasted spices) adobo, served with plantain puree, avocado, and pickled bell pepper.
*Pescado totoaba marinado en adobo tikin xic y puré de plátano macho, aguacate y encuertido de chile Morrón

$380 MXN

Taco de Lengua - Tongue Taco

$80 MXN

Taco de Hongos - Mushroom taco with macha

$80 MXN

Cerdo con Mole Blanco - Pork with White "Mole"

*Pork cooked in the pib, served with white “mole” made with amaranth, Xcatic chili, and Xpelón bean puree.
*Cerdo cocinado al horno, servido con mole blanco a base de amaranto y chike xcatic, puré de frijol xpelon.

$350 MXN

Pulpo a la Talla - Talla Style Octopus

*Octopus marinated in the house's special “Talla sauce” (red sauce made with guajillo chile peppers and other condiments). made with regional black “recado”, served over roasted local pumpkin and garden greens.
*Pulpo adobado a la talla "salsa especial de la casa" a base de recado negro de la región, sobre calabaza local asada y hojas verdes del huerto.

$380 MXN

Lengua de Res en Costra de Chiles - Beef Tongue with Chili Crust and "Hoja Santa"

*Beef tongue with chili crust wrapped in “hoja santa” (flavored leaf), served with “encacahuatado” (peanut-based mole) mole, sikil pak, and sweet potato puree.
*Lengua de res con costra de chiles envuelta en hoja santa, servida con mole encacahuatado, sikil pak y puré de camote.

$350 MXN

Tamal Oaxaqueño - Oaxacan Tamal with Black Mole

*(corn dough wrapped in steamed banana leaves and steamed). bathed in black mole made with chocolate and chilies, sour cream, Cotija cheese, and pickled onion.
*Bañado en mole negro a base de chocolate y chiles, crema acida, queso cotija y cebolla encurtida.

$230 MXN

Portobello Asado con Pipián - Grilled Portobello with Green "Pipian"

*Grilled portobello mushroom on green “pipián” made with pumpkin seed, epazote, and “hoja santa” (flavored leaf), with pea and peanut puree.
*portobello a la plancha sobre pipián verde de pepita de calabaza, epazote y hoja santa, con puré de camote .

$230 MXN

Chamorro de Cerdo al Pib - Pib Baked Pork Shank with "Ancient Adobo"

*Pib-baked pork shank, perfumed with dried chilies, served with native corn tortillas, pickled onion, and house sauces.
*Chamorro de cerdo al pib, perfumado con chiles secos, acompañado de tortillas de maíz nativo, cebolla encurtida y salsas de la casa.

$450 MXN

Postres / Desserts

Tarta de chocolate - Chocolate Tart

*Chocolate tart with frozen passion fruit mousse and red berries.
*Tarta de chocolate con mouse helado de maracuyá y frutos rojos.

$150 MXN

Tarta de papaya - "Nixtamalized" Papaya Tart.

*Made with papaya from our garden, “nixtamalized” (Dried corn which has been lime treated and partially cooked ) in house, accompanied by burnt cream.
*Tarta de Papaya de nuestro huerto nixtmalizada en casa, acompañada de crema quemada.

$150 MXN