From the Earth

Pre-Hispanic Joy

In the pre-Hispanic world, huauzontle was a form of sacred tribute. At La Troje, we reclaim its importance as an edible offering. We prepare goat cheese spheres in Oaxacan black mole, accompanied by mushroom ragu. 3 pieces.

MX$290

Porkbelly in pistachio pipián

We combine pistachios, pumpkin seeds, cilantro, parsley, and a variety of chilies to create a delicious pipián sauce that crowns a golden and juicy pork belly. Glazed onions, squash blossoms, and cilantro accompany it. 200 grams.

MX$310

Rib-Eye Tacos

The taco, as Jorge Ibargüengoitia said, is simultaneously plate, spoon, napkin, and tablecloth. Thin, juicy, and tender cuts of rib-eye that melt in your mouth. 200 grams.

MX$230

Lamb in chocolate sauce

Grilled rack of lamb served with praline mashed potatoes, pistachios, and peach pie. 250 grams.

MX$480

Steak in wine sauce

Grilled filet mignon heart on a bed of blue cheese risotto and wine sauce. 210 grs.

MX$350

Steak in Chicatana sauce

Fillet seasoned with a sophisticated sauce made with chicatanas, the famous flying ants. Served with vegetables in butter. 210 grams.

MX$390

Freshly ground sky

Beef fillet crusted with coffee and soaked in yellow mole sauce, accompanied by julienned garlic squash, carrot purée, sweet potato and buttered peas with hints of purple cabbage. 210 grs.

MX$360

Troje Fillet

Juicy, tender and very soft beef fillet in butter confit, flanked by red and green jalapeño peppers. 210 grs.

MX$360

Lacquered chicken

Roasted chicken breast with a crystallized sauce made with honey, fig, and soy. Served with vegetable and green bean risotto. 250 grams.

MX$310