EXPERIENCES

Grilled baby corn, cured cactus, cherry tomatoes, cottage cheese, arugula, corn husks, and house vinaigrette

Charcoal-grilled mushrooms marinated with guajillo, mushroom consommé, and a portion of chochoyotes and salad

Marinated watermelon, charcoal grilled with black garlic puree, ginger mayonnaise and ponzu sauce

Roasted cauliflower, bean puree, cilantro chimichurri, xnipec, and mashed salsa

Traditional family recipe: pork marinated in annatto, cooked for 14 hours in a banana leaf. Served with black beans and xnipec.

Zarandeada catch of the day, tetela with Cotija cheese, creamy beans, and seafood reduction

Chicken breast with Oaxaca-style mole, pickled vegetables, plantain, and tortillas

Slice of honeyed pumpkin pie with salted caramel and peanut brittle served with whipped cream

Grilled baby corn, cured cactus, cherry tomatoes, cottage cheese, arugula, corn husks, and house vinaigrette

Charcoal-grilled mushrooms marinated with guajillo, mushroom consommé, and a portion of chochoyotes and salad

Zarandeada catch of the day, tetela with Cotija cheese, creamy beans and seafood reduction

Traditional family recipe: pork marinated in annatto, cooked for 14 hours in a banana leaf. Served with black beans and xnipec.

Slice of honeyed pumpkin pie with salted caramel and peanut pieces accompanied by whipped cream