ANTOJITOS
CRAVINGS
Vt I GUACAMOLE | 14 
Mashed avocados with lemon, chopped onion,
serrano chile, fresh cilantro & Cotija cheese,
served with cacalas (organic blue corn tortillas
toasted in wood fire). Optional: with chicharrón (pork
rind) or fried squid strips | 16 
TOSTADITAS DE ATÚN | 18 
Toasted tortillas on the wood grill topped with
fresh toasted tuna tartare , tamarind-chipotle,
fried leeks & avocado.
TETELAS CON 2 TRUFAS | 16 
Oaxaqueñan tetela stuffed with black truffle,
oaxaca cheese, huitlacoche sauce (corn truffle),
cream and cotija cheese.
BURRATA CON TZIRITA DE MICHOACÁN | 16 
Pumpkin seeds pesto sauce, coriander, green tomato, herbs, tomato, red onion.
FLAUTITAS DE POLLO | 9 
Pasilla sauce and avocado-tomatillo sauce, cotija
cheese & cream.
Vt | CACALAS CAMPESINAS | 11 
Toasted tortillas on oak wood fire, refried black
beans, guacamole or pico de gallo & goat cheese.
ESQUITES | 12 
Cacahuazintle corn, lime alioli, chile powder, chipotle
& fresh cheese.
Vt | FIDEOS SECOS | 13 
Roasted tomato sauce, served with avocado,
chipotle & cotija cheese.
MARISQUERÍA
SEAFOOD
TRILOGY OF CEVICHES | 23
BAKAN | 19
Fresh local caught fish, lime, habanero,
red onion, coriander & avocado.
LANGOSTINOS Y MANGO | 20 
Coriander sauce with lemon juice,
celery and avocado.
VUELVE A LA VIDA | 21
Seafood cocktail (shrimp, calamari, scallops,
octopus, corvina,) in a tomato sauce with
citrus fruits and avocado.
AGUACHILE GÜERO DE PULPO, LANGOSTINOS Y VIEIRAS | 20 
Ginger, yellow chili and grape seed oil sauce, accompanied by cucumber, avocado
and onion.
CEVICHE DE ATÚN | 20
Tuna loin, tamarind and chipotle dressing, cucumber, avocado, sesame, coriander,
fried leeks & cacalas.
QUESOS FUNDIDOS
MELTED CHEESE
CLÁSICO | 16 
Cheese mix, mozzarella and gouda cheese, chorizo
& pico de gallo.
Vt l RAJAS POBLANAS | 16
Oaxaca mix, mozzarella and gouda cheese, poblano,
mushrooms, onion, corn & epazote.
NATURAL | 16
Cheese mix with chili sauce.
TORTILLERÍA DE NIXTAMAL
HECHO CON MAÍZ CRIOLLO ANCESTRAL
We grind “criollo” corn named “chalqueño, azul y cremoso” from the state of Mexico cultivated by the Mendoza, Campos, Mejia and Villarruel families. This type of corn dominates the highlands as it grows at an altitude of 1,800 mts. and on volcanic soils which holds a lot of humidity.
TACOS
3 PER ORDER
CARNITAS PRENSADAS | 16
Pork pressed carnitas, guacamole,
black beans, chicharron, onion & coriander.
COCHINITA PIBIL | 16 
Iberian pork cooked in achiote and orange juice
accompained by pickled red onion, habanero chile
and guacamole.
COSTILLA CARGADA | 20 
Guajiro chile sauce, onion and pickled pineapple accompanied by shredded
vegetables and seasoned.
POLLO ASADO | 17
Chicken tacos pastor-marinated.
LUBINA | 20 
Cooked in chile guajiro butter, citrus sauce with basil,
served with julienne vegetable.
LANGOSTINOS EN TORTILLA
DE LECHUGA | 18
Prawns sautéed in tamarind and chipotle sauce,
served with julienne vegetables and rice.
Vg | SEASONAL WOOD-ROASTED
VEGETABLES | 16
ENCHILADAS
VERDES | 18
Pulled chicken, smokey chipotle, green salsa,
pumpkin seeds, chorizo (optional +5€),
Cotija cheese & cream.
ENMOLADAS | 20 
Pulled chicken, mole negro, fresh cream,
sesame seeds, onion & goat cheese.
SUIZAS | 18
Pulled chicken, chile poblano cream sauce,
green sauce & melted cheese.
Vt | VEGETARIANAS | 18
Mixed seasonal vegetables, black bean hummus,
poblano chili sauce & cotija cheese
Vt | ENFRIJOLADOS | 20
Black bean sauce, free-range chicken, cream,
Cotija cheese, and chorizo (Optional +5).
QUESADILLAS
2 PER ORDER
Vt | PUMPKIN FLOWER | 17
Vt | MUSHROOMS IN SEASON AND RAJAS
POBLANAS| 17
Vt | HUITLACOCHE | 17
(Corn truffle).
CHICKEN WITH TOMATILLO-CHIPOTLE
SAUCE | 17
PLATILLOS DE LA CASA
HOME DISHES
LUBINA VERACRUZANA | 31
Fresh filet of lubina, tomato, fresh herbs, capers,
olives, jalapenos, garlic sauce, pickled chiles gueros
& house rice.
LANGOSTINOS TIGREZA | 33
Jumbo shrimps, yellow chile sauce with saffron,
brandy and pernod, topped with crispy calamari
& house rice.
SOLOMILLO 2 TRUFAS | 30
Beef tenderloin medallions, corn truffle
(huitlacoche), black truffle, melted cheese
& roasted poblano chile sauce.
A LA LEÑA
OAK WOOD BURNING GRILL
ACCOMPANIED WITH ROASTED CORN, CHILE POBLANO STUFFED WITH CHEESE, REFRIED BLACK BEANS, GUACAMOLE AND KNOE ONION.
WHOLE LOCAL FRESH FISH 
For 2 people.
OCTOPUS 250g. | 35
TENDERLOIN 200g. | 30
BONE MARROW 2 PIECES | 10
HALF ORGANIC BONELESS CHICKEN | 28 
Al-pastor with roasted pineapple.
WHOLE SHORT RIB WITH BONE, MOLE DE OLLA AU-JUS 1,25kg. | 68
2/3 people.
AGED TOMAHAWK 1,50kg.| MP 
2/3 people.
RIBEYE 400g. | 54
SKIRT STEAK 300g. | 36
Vg | VEGETABLE DISH IN SEASON | 18 
MOLES
2 SPECIAL SELECTIONS FROM OAXACA
NEGRO I 24
Black mole, chicken breast, goat cheese,
sesame seeds & house rice.
COLORADITO | 27 
Short Rib of beef, string beans,
sesame seeds & house rice.
SOPAS
SOUPS
Vt | TORTILLA | 11
Cilantro broth, zucchini flower, fresh cheese, roasted
poblanos, cotija cheese & crispy tortilla.
Vt | CREMA DE FRIJOL | 13
Wih cheese and cream.
ENSALADAS
SALADS
Vt | ENSALADA DE TOMATE | 14
Tomato, Corn, Cucumber and Avocado Salad
with lemon and oil dressing.
Vt | MACHETEADA | 14
Mexican chopped salad, black bean vinaigrette,
avocado, fresh cheese, iceberg & romaine lettuces
& coriander-jalapeno vinaigrette.
Vt | MARGARITA | 14
Spring mixed greens , beet, raspberries, dried cranberries, toasted pecans, tangerine, carrot, goat cheese and lemon-oregano dressing.
Vt | CESAR PIPOPE | 14
Classic homemade Caesar dressing with roasted poblano chile, avocado, cotija cheese, and oregano tortilla croutons.
PROTEÍNAS PARA
AGREGAR A LAS ENSALADAS
PROTEIN OPTIONS FOR SALADS
OCTOPUS 100g. | +15
FREE-RANGE CHICKEN 100g. | +10
SKIRT STEAK 150g. | +14
