Entertainment

Escamoles

Indulge your senses with flavors that have surprised the world's most sophisticated gourmets. Our recipe includes dried chili seed ash. 100g. A DELIGHT

MX$690

Escamoles with bone marrow

The sophistication of escamoles is enhanced by the richness of the bone marrow. Freshly made tortillas create tacos worthy of discerning palates. 100 gr.

MX$720

Huitlacoche Fondue

Huitlacoche, a pre-Hispanic ingredient used in haute cuisine, is a Mexican legacy to the world. We've combined it with fine cheeses, accompanied by crunchy vegetables and bread. Serves up to 4. 310 ml.

MX$290

Vegetarian

My new option

Extra person.MX$45

Cocopaches

Insects, a legacy and treasure of pre-Hispanic gastronomy, resting on a squash blossom stuffed with ricotta cheese, manzano chile, and epazote. Served on a bed of delicious white mole sauce with pine nuts, almonds, walnuts, peanuts, and güero chile. 3 pieces

MX$360

Beef carpaccio

Thin slices of steak, citrus vinaigrette, oregano, Parmesan cheese, avocado cubes, and cilantro oil. 120 g.

MX$280

My new option

With fine white eels from Bogador: Dare toMX$995

Doña Mila's Chile

A special family recipe. A delicacy you must try. The aromatic, smoky-tinged pasilla chile from the Mixteca region, stuffed with ground chicken, almonds, candied citron, raisins, olives, and a tomato reduction with spices and capers. Its spiciness can range from mild to blazing. The former is more common. Good luck. 1 piece.

MX$135

Slab of Cheese

Selection of cheeses, bread, Serrano ham and grapes.

MX$390

Grasshopper Tacos

"When people from Oaxaca go abroad, they take a supply of chapulines, those small, mischievous little grasshoppers with their dead eyes, because otherwise they wouldn't be able to bear the homesickness." Dare to try them on handmade tortillas with guacamole. 150 grams.

MX$275

Tlayuda

Double-cooked corn tortilla, its size and flavor make it a sensory adventure, try it in our following varieties.

Oaxacan Tlayuda: accompanied by the tra

MX$220

Tlayuda with black mole and chicken breast

MX$210

Mixed Tlayuda

MX$250

Tongue Tacos

Beef tongue tacos with bone marrow and white wine, flavored with avocado leaves. Served steamed in acuyo leaves with a surprising xoconostle salsa. 120 g.

MX$220

Trio of huaraches

Originating from our valley, huaraches—toasted sandals made of coarsely ground corn—have just celebrated their 100th anniversary, and we pay tribute to them. We invite you to try them with acociles (crayfish) in garlic sauce; chapulines (grasshoppers) with hoja santa (Mexican pepperleaf); and chinicuiles (maguey worms) in butter. 100 g.

MX$210

Octopus Carnitas

Al dente tentacles with pickled red onion in raspberry vinegar, ginger and cilantro aioli, and orange segments. A favorite among our diners. 220 g.

MX$320