*All prices are in Mexican pesos (MXN) and are subject to change
MEXICAN SPECIALTIES:
| Chips and "pico de gallo” sauce (with or without "serrano” chili) | 44 |
| Guacamole (for two persons) | 98 |
| “Chalupitas” (2) with beans, Oaxaca cheese and "pico de gallo" | 76 |
| “Sopes” (3) with chicken and tamarind, mole or beans | 106 |
| “Enfrijoladas” (3) with Chicken, "panela" cheese or scrambled eggs, topped with bean sauce and garnished with tomato, avocado, cream and “sopero” cheese | 110 |
| “Enchiladas” (3), stuffed with chicken or “panela” cheese with mole, green or red sauce | 110 |
| “Poblano” chili stuffed with Oaxaca cheese, homemade granola and corn grain | 126 |
| “Tostadas” (2) of fish sautéed with onions, pineapple and “serrano” chili | 98 |
| “Dobladas” (3) filled with shrimps with “ajillo” and fried beans | 106 |
SOUPS AND CREAMS:
| “Tlalpeño” style broth with shredded chicken, carrots, “chayote”, “chipotle” chili, chickpeas and avocado | 78 |
| “Aztec” style soup with fried tortilla strips, “panela” cheese, avocado, coriander, “pasilla” chili oil and sour cream |
78 |
| Cream of “poblano” chili with “panela” cheese, corn grain and “poblano” chili pieces |
78 |
| Cream of beans served with Oaxaca cheese and fried tortilla strips | 78 |
SALADS:
| Grilled fish strips over lettuces, tomato, cucumber and sprouts with a yogurt and dill dressing | 146 |
| Grilled tuna, fine lettuces, tomato and red onion with olive oil and balsamic vinegar | 152 |
| Marinated chicken skewers, lettuces, radish and carrot, served with a honey vinaigrette and a peanut dressing | 126 |
| Spinach and lettuces with walnuts, apple, broccoli, raisins with a blue cheese dressing | 122 |
| Oaxaca cheese, turkey ham, lettuces, tomato, avocado, corn grain, onions, fried tortilla strips and a coriander dressing | 122 |
| Quinoa with fine lettuces, sprouts, chickpeas, sunflower seeds, cottage cheese, avocado and lime vinaigrette | 138 |
SANDWICHES:
| Vegetarian: With “nopales”, mushrooms, “chaya”, “panela” cheese, tomato and avocado | 104 |
| Shredded turkey breast: With butter, beans, tomato and avocado, with “jalapeño” chili aside | 114 |
| Fresh Fish: With cucumber, lettuce, tomato, parsley, Dijon mustard, capers and a yogurt dressing | 128 |
| Grilled Chicken breast: With tomato, onion, cucumber, fresh coriander and mayonnaise 114 | 114 |
| Turkey-ham and "manchego " style cheese: With mayonnaise, onion, tomato, sprouts, avocado and lettuce | 104 |
ENTRÉES:
| Shrimps with a fresh coriander and “serrano” chili cream sauce, served with potatoes and tomato and cucumber salad | 178 |
| Grilled fish fillet with garlic butter, “guajillo” or “Veracruz” style sauce, served with rice and sauteed vegetables | 198 |
| Grilled tuna steak, with garlic butter or hibiscus sauce, served with spring potatoes and mixed salad | 196 |
|
Breaded or grilled chicken breast, served with rice and sautéed vegetables |
168 |
| Chicken breast with home made “poblano” or “green” mole sauce, served with rice and “nopal” cactus salad | 178 |
DESSERTS:
| “Ate” (fruit jelly) served with Chihuahua style cheese | 74 |
| Homemade “Flan” with natural vanilla served with orange sauce | 82 |
| Sherbet or ice cream (price per scoop) | 58 |
| Cakes | 82 |
| Crepes with a sauce made with “cajeta”, orange juice and rum, served with walnuts and sour cream | 88 |
*All prices are in Mexican pesos (MXN) and are subject to change
