Our Menu

We have prepared a special menu consisting of ingredients from local varieties, wild herbs and light fruity notes from the season.

All the vegetables and sprouts that we use in the kitchen come from our own organic garden where in addition to sensibly harvesting the land and raising free-range farm animals, we also do responsible composting to make sure we always have those deep flavors in the organic ingredients that highlight each one of our dishes.

Chiles, corn, insects, seeds and endemic ingredients are purchased directly from local producers who come to market their products in the different markets of Oaxaca.

Let's continue supporting local consumption

APPETIZERS

Chile de agua stuffed with ceviche, served on a passion fruit sauce.

Sashimi with catch of the day from the Oaxacan coast

Squash blossoms filled with ricotta, crispy sweet potato, plantain puree

Corn tetela with rabbit barbacoa, charro beans, cabbage, avocado, radish,coriander

Mushroom quesadilla, potato tortilla, beans, cream, cheese, avocado

Pork shank tacos with black recaudo made of chilhuacle chili, green tomatillo, red onion, cucumber, grilled pineapple, guacamole, coriander, xnipec

Corn tostada with chicatana ants, grasshoppers, agave worms, guacamole, chepiche herb, radish

Corn tostada with ant larvae, pasilla mixe butter, guacamole, chepiche, epazote mayonnaise, squash blossoms, wild greens quelites

SALADS

Green salad; lettuce assortment, heirloom tomato, avocado, onion, smoked cheese, pumpkin seeds, coriander, squash blossom, radish, dressing

Beetroot salad, baby spinach, cream made with walnut from Zaachila, goat cheese

SOUPS

Bean soup with hierba de conejo herb, avocado, crispy tortilla strips, fresh cheese, pasilla mixe chili

Squash vine soup with corn dumplings, corn kernels, dried chili sauce, Oaxaca string cheese, beef tasajo

Broad bean soup with paddle cactus, quail egg, chili oil, fried hoja santa, green broad beans

VEGETARIAN

Grilled tomatoes, hoja santa pesto, macadamia nut cheese sauce, chili oil

Nixtamalized cucurbita squash, cucurbita squash puree, cheese from the Isthmus region, pumpkin seeds, epazote oil

MAIN

Short rib, manchamanteles mole sauce, fruit relish, plantain puree

Beef tongue, caper mole sauce, rice with chepil, prune puree, pickled chilies

Suckling pig, almond mole sauce, mamey puree, Oaxacan chorizo, pickled carrots

Crispy pork belly, chicatana ant mole sauce, cabbage

Turkey, mole negro sauce, rice with chepil, plantain puree, hoja santa

Duck, white mole sauce, beetroot, squash

Venison with amarillo mole sauce

Lamb, potatoes, huaxmole sauce, purslane, radish, guajes

SEA FOOD

Catch of the day with lime, squash blossom, tender lettuce, capers, served on tomato, rosemary and honey jam

Baja California catch with grasshopper adobo, charro lentils, fresh green sauce

Octopus a la talla-style with chintextle chili paste, risotto made with stone soup broth, fermented carrots, brussels sprouts

SWEETS

Meringue filled with citrus compote, creamy lime, hoja santa sorbet
*Gluten free

Cocomango; creamy mango-pineapple, coconut sponge cake, coconut ice cream
*Gluten free/vegan

Vanilla panna cotta with tonka bean ice cream

String cheese cheesecake, caramelized popcorn and fig sorbet with grasshoppers

Mamey mousse, mamey ante, and mamey seed panna cotta

Guajolote egg, soursop mousse, passion fruit gel, jackfruit sorbet

Burnt milk flan, tapioca, rice pudding ice cream

Rocky landscape; Oaxaca chocolate textures and rosita de cacao flower

Artisanal Mexican cheese board



Catering

Wedding & Events