A LA CARTE
TO BEGIN
Fried baby corn, cured cactus, cherry tomatoes, cottage cheese, lettuce, corn husks, and orange vinaigrette with chilitol
MX$229
Mushroom birria with chochoyotes and marinated mushroom broth accompanied by cilantro, onion, and lemon.
MX$279
Charcoal-grilled cauliflower with spicy pesto, black bean puree, bell pepper and cilantro chimichurri, charred onion and xnipec on a blue tortilla
MX$225
Corn on the cob in a creamy portobello, huitlacoche, and truffle sauce. Topped with Parmesan cheese and pancita. Smoked with fine herbs
MX$225
Smoked pork belly marinated for 5 hours in chile de árbol, honey, and soy sauce. Served with cucumber, red onion, cilantro, and avocado cream.
MX$319
Baked cabbage with yogurt dressing, lemon and fresh herbs.
MX$215
Diced tomato, avocado and shallots, with agave honey, truffle oil, pistachios and roasted panela.
MX$225
Corn on the cob in a creamy portobello, huitlacoche, and truffle sauce. Topped with parmesan cheese and smoked pork belly with fine herbs.
MX$335
Seared beef fillet with chili oil, egg yolk, shallots, Dijon mustard, capers and Parmesan crisp.
MX$275
TO SHARE
The Favorite. Portobello, Baby Bella, Ponzu Sauce, and Soy Sauce
MX$75
Marinated and grilled watermelon tiradito with charred onion puree, black garlic, and an emulsion of Mexican herbs and green chili.
MX$95
Duck confit in a Chihuahua cheese crust, with pork beans, pickled emulsion, sour cream, avocado and pico de gallo
MX$75
Salt-cured fish with beetroot, mango tiger's milk, cucumber, onion, cilantro, avocado, and crispy rice tile
MX$75
Shrimp marinated in pastor adobo with grilled pineapple, onion, cilantro and creamy avocado
SPECIALTIES
Fried quesadilla filled with mushroom ragù and quesil cheese, served with green pipian sauce, xnipec, chile morita sauce, and quelites salad.
MX$375
Chicken breast with Oaxaca-style mole, pickled vegetables, plantain, and tortillas.
MX$375
Shrimp, Oaxaca cheese, morita chile sauce, sour cream and vegetables
MX$375
Zarandeada catch of the day, tetela with Cotija cheese and creamy beans
MX$359
Catch of the day in pink mole, white wine risotto and baby vegetables
MX$375
Traditional family recipe: pork marinated in annatto, cooked for 14 hours in a banana leaf. Served with black beans and xnipec.
MX$419
Traditional family recipe: Pork marinated in achiote, cooked for 14 hours in banana leaves. Served with black beans and xnipec.
MX$515
Slow-cooked for 10 hours until perfectly tender. Served with creamy mashed potatoes, baby vegetables, and a silky cocoa sauce that envelops each bite in a perfect balance of sweet and savory.
MX$685
DESSERTS
Banana bread, frangelico butter, brulee banana and salted caramel ice cream
MX$295
Classic vanilla flan from Veracruz, banana crumble, and fritter
MX$215
Mole volcano, tortilla ice cream and caramelized onion crumble
MX$315
Vegan chocolate brownie and mousse infused with strawberries and mint
Americano coffee served in a coffee-covered biscuit cup
MX$115
Contemporary Mexican Food
Makal® 2025.
All rights reserved
