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 sweet and sour passion fruit sauce, sweet potato

Catch of the day sashimi, scallop, miso with chintextle chili paste, avocado

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

Confit plantain and mole negro sauce

Quesadilla with tortilla made of potato from the Sierra Sur, seasonal mushrooms, cream, cheese from the Isthmus region, avocado

Tetela filled with ricotta and epazote, escamoles (ant larvae) with pasilla mixe butter, guacamole

Fish tacos, sweet and sour sauce, grasshopper salsa macha

Crab meat tostada, charro beans, mexicana, hierba de conejo, fresh green sauce made with hoja santa and chile de agua

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

Artisanal Mexican cheese board, pata negra ham from San Mateo Río Hondo, gordal olives, jam, sourdough bread, grapes, quince paste


SALADS

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

Heirloom tomato salad, burrata cheese, toasted peanuts, hoja santa pesto, fried charales

SOUPS

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

Pumpkin seed soup, dried shrimp, peas, paddle cactus, chili oil

VEGETARIAN

Roasted cauliflower and peanut mole sauce

Mushroom risotto

MAIN

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

Duck, coloradito mole sauce, guava compote, bean puree

Suckling pig, almond mole sauce, potato puree from the Isthmus region, Oaxacan chorizo

Pork shank, bean salad, chile de agua strips, bean broth with cured Serrano ham

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

Beef cheek, mole de olla, sweet potato puree, pickled onion, prickly pear, coriander

Venison with amarillo mole sauce made with pitiona, chayote, green beans, potato

Rabbit, potatoes, carrots, jus

Rib eye, mashed potato with pressed cheese, glazed mushrooms, jus

SEA FOOD

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

Baja California catch with green mole sauce, white beans, clam

Octopus a la talla-style, creamy rice, aioli

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