PLEASE DO COMMUNICATE TO THE MANAGER IN TURN ANY
ALLERGY OR FOOD RESTRICTION YOU MIGHT HAVE
SOUPS AND CREAMS:
“Tlalpeño” style chicken broth with shredded chicken, carrot, chayote, chipotle chili, chickpeas, epazote and avocado
Chicken and tomato broth, served with fried tortilla strips, “panela” cheese, avocado, fresh coriander, “pasilla” chili oil and sour cream
“Poblano” chili, cream soup, served with “panela” cheese, corn kernels and poblano chili pieces
Black bean cream soup served with “Oaxaca” cheese and fried tortilla strips
SALADS:
Grilled fish strips over lettuces, tomato, cucumber and sprouts with yogurt and dill dressing
Grilled tuna steak over fine lettuces, cherry tomato, roasted sunflower seeds and red onion with olive oil and balsamic vinegar
Marinated chicken skewers over lettuces, red radish, roasted pumpkin seeds and carrot served with honey vinaigrette and peanut dressing
Spinach and fine lettuces with pecans, apple, broccoli, raisins, cacao nibs and blue cheese dressing
“Oaxaca” cheese, turkey ham, fine lettuces, tomato, avocado, corn kernels, onion, fried corn tortilla strips and coriander dressing
Quinoa with fine lettuces, sprouts, chickpeas, sunflower seeds, “jicama”, carrot, avocado, black beans and lime vinaigrette
ENTREES:
Shrimps to choose with fresh coriander and serrano chili cream sauce, “ajillo” sauce or garlic and butter, served with spring potato sauteed in butter with parsley, and a salad of tomato, red onion and cucumber with olive oil and oregano vinaigrette
Grilled fish fillet to choose with garlic and butter, “ajillo” or “Veracruz” style sauce, served with white rice, local zucchini in red tomato sauce and green salad
Grilled tuna steak to choose with hibiscus sauce or garlic and butter, served with yam puree and salad of fine lettuces, grape tomato and black olives with basil and olive oil vinaigrette
Grilled or breaded chicken breast, served with white rice, vegetable pear and carrot sauteed in butter
Chicken breast with homemade “poblano” mole sauce, served with white rice, “nopal” cactus, onion, fresh chopped coriander, tomato and oregano salad
MEXICAN SPECIALTIES
Corn chips and pico de gallo sauce (with or without “serrano” chili)
Guacamole served with “sopero” style cheese (with or without serrano chili)
CHALUPITAS (2) with black beans, “Oaxaca” cheese and pico de gallo (with or without “serrano“ chili)
SOPES (3) with shredded chicken or nopal cactus and your choice of black beans, tamarind or mole sauce
ENFRIJOLADAS (3) to choose stuffed with shredded chicken, “panela” cheese or scrambled eggs, served with a black bean and
“hoja santa” sauce, garnished with tomato, avocado, epazote, sour cream and “sopero” style cheese
ENCHILADAS (3) To choose stuffed with shredded chicken or “panela” cheese, served with mole, green or red tomato sauce,
garnished with boiled beans and pico de gallo (with or without “serrano“ chili), decorated with onion strips, “sopero” style cheese and sour cream
Battered “Poblano” chili pepper stuffed with “Oaxaca” style cheese, homemade granola and corn kernels, served with boiled beans and brown rice, decorated with sour cream, green and red tomato sauce
TOSTADAS (2) of fish sauteed with onions, decorated with fresh pinapple, red radish, sunflower sprouts and “serrano” chili
DOBLADAS (3) stuffed with shrimps with “ajillo” sauce and refried black beans, served with “nopal” cactus salad
Grilled “nopal” cactus with “panela” cheese, onion, epazote and “pasilla” chili sauce, served with brown rice
SANDWICHES:
(Served with boiled black beans except for the turkey breastsandwich)
Vegetarian: with olive oil, “nopal” cactus, mushrooms, “chaya”, “panela” cheese, tomato, roasted onion and avocado
Cooked turkey breast: with butter, black beans, tomato, onion and avocado served with pickled “jalapeño” chili aside
Breaded fish: with mayonnaise, cucumber, lettuce, tomato, parsley and mustard
Grilled chicken breast: with butter, tomato, onion, cucumber, fresh coriander and avocado
Turkey ham and “manchego” style cheese: with mayonnaise, onion, tomato, avocado and lettuce
Grill tuna fillet marinated in “guajillo” chili sauce, served with avocado, alfalfa sprouts and cambray onions
Sweet potato fries seasoned with sea salt and black pepper
