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starters

• Guacamole with toasted grasshoppers from Oaxaca, topped with añejo cheese and served with toasted cracked-corn chips for a crunchy contrast.
• Huitlacoche Fondue melding melted cheeses with the unique flavors of corn fungus, served alongside rustic sourdough toast.
• Crispy Beets roasted with almonds and potatoes, accented by sesame seeds and a fresh wheat tabouli for vibrant texture.
• Tortilla Soup blending a rich tomato broth with pasilla chili, julienned tortillas, cotija cheese, Mexican crème fraiche, chilies, and fried pork rinds for comforting depth.
• Bean Soup with a variety of beans, silky cauliflower puree, pickled cactus paddle salad, fragrant cilantro flowers, and delicate dried beef.
• Corn Soup featuring tender corn kernels, summer squash, airy corn foam, vegetable brochette, and squash blossoms for a seasonal delight.
• Apple Salad combining lettuces from floating gardens, crisp red apple, creamy avocado, toasted almonds, and a honey mustard vinaigrette for a refreshing start.
• Chinampera Salad showcasing charcoal-grilled vegetables and greens from floating gardens, finished with a creamy Manchego cheese dressing, with an option to add grilled chicken breast for heartiness.

main courses

• Pork Shank Tacos featuring tender roasted pork infused with agave nectar and spices, garnished with cilantro flowers, pickled onions, and fresh guacamole.
• Marrow Sopes with oven-roasted marrow atop refried black bean paste and thick grilled corn cakes, served alongside pickled cactus paddle salad and fresh sprouts.
• Oyster Mushroom Tlayuda — a toasted tortilla topped with confitted oyster mushrooms, fire-seared salsa, goat cheese from Querétaro, Manchego cheese, and a salad of floating garden greens.
• Tostada Danzante, a crisp-fried heirloom-corn tortilla layered with smoky rendered lard, Manchego and goat cheeses, sautéed tomatoes, vegetables, and toasted grasshoppers for a daring flavor twist.
• Huitlacoche Tostada combining crisp-fried cracked-corn tortilla with rich corn fungus, drizzled with olive oil, herbs, and creamed avocado.
• Cauliflower Tacos crafted with heirloom-corn tortillas, marinated cauliflower, olive oil, dried chilies, spices, guacamole, and pickled onions — a vibrant vegetarian option.
• Seafood Soup brimming with squid, shrimp, fish, white clams, and soft crab in a fragrant seafood broth seasoned with epazote herb and smoky chipotle chilies.
• Green Ceviche prepared with fresh seasonal fish cured in citrus juice, salt, oregano, herb pesto, olives, and serrano chili for a zesty bite.
• Coconut Shrimp — fried shrimp croquettes coated in coconut, served with delicate apricot and peach sauces for a tropical flair.
• Fire-seared Octopus marinated in dried chilies and smoky rendered pork fat, accompanied by orange, parsley, mashed turnips, and floating garden greens.
• Fish and Corn featuring a seasonal sustainable catch with heirloom corn esquites, chileatole, and a fresh fennel salad.
• Spiced Chopped Fish Tacos inspired by a traditional Veracruz dish, served with peanut sauce, pickled cabbage, and a drizzle of chili oil.
• Duck Tortillas in Mole Sauces combining confitted duck with heirloom-corn tortillas and two iconic moles — black mole from Oaxaca and green mole from Michoacán — finished with añejo cheese and pickled onions.
• Filet of Beef with Chichilo Mole featuring charcoal-grilled Black Angus beef paired with tender seasonal vegetables and a smoky Oaxacan mole made with chili ash.
• Turkey with Black Mole presenting confitted turkey breast with Oaxacan black mole, accompanied by plantain chips, corn dumplings called chochoyotes, and white rice for a complete meal.
• Shredded Venison slow-cooked to tenderness, brightened with oregano vinaigrette and a hibiscus-flower and agave nectar reduction for a flavorful finish.
• Rib Eye showcasing a charcoal-grilled Black Angus cut, served with mashed Maya potatoes and seasonal charcoal-grilled vegetables for a hearty indulgence.

desserts

• Chocolate Cascade, a molten dark chocolate cake paired with gorgonzola cheese ice cream and a vibrant red fruit sauce for a rich, balanced experience.
• Apple Tart featuring heirloom apples infused with rosewater, nutmeg, and agave nectar, crowned with cherry-flavored whipped cream.
• Quince Paste Empanada composed of flaky puff pastry filled with quince paste, cream cheese, and brie, complemented by red fruit sauce, squash-seed brittle, sweet potato and pineapple puree, and crème anglaise.
• Corn Semifreddo, a unique frozen dessert with popcorn, organic honey and lime reduction, pinole (toasted sweet corn), and crunchy almonds.

drinks and specials