Creo experiencias gastronómicas mexicanas con técnica, creatividad y producto local, para que tu cena se sienta auténtica y memorable.

traditional kibe with labneh pickled onions and peppermint leaves

chayitas with ibes ( corn masa mixed with white local beans and punching seed powder deep fried and served with tomato sauce and tradicional queso de bola

Shrimp corn sopes with pickled onions fresh cheese and micro green salad

Coconut and mango fish ceviche with plantain chips (vegan option with out fish)

Guacamole with rib eye crackling and hand made tortillas

gobernador tacos ( shrimp, Bell pepper, and melted gouda cheese over a big flour tortilla served with spicy hanger sauce

local pumpking, pork belly confit pumpking seed sauce micro green salad

shrimp poc-chuc served with hand made tortillas burnt tomato sauce guacamole and charred onions

tikinxik fish ( white fish fillet marinated in achiote, cooked inside banana leaves served with vegetables and hand made tortillas

black mole served over turkey confit with fried sweet potato

coconut and tangerine Crème Brûlée served with crystalized tangerine skins

Mexican dark chocolate brownie parfait serve with mezcal macerated citrus

Sopa de Lima: A refreshing Yucatecan classic. A bright and zesty turkey broth with shredded turkey, crispy tortilla strips, and fresh roasted lime

Papadzules (A unique Yucatecan delicacy. Soft corn tortillas stuffed with hard-boiled eggs and topped with pumkin seed sauce and tomato red sauce)

Sikil pak (A vibrant Mayan dip. A smoky, nutty blend of toasted pumpkin seeds and roasted tomatoes. The perfect appetizer)

Panuchos (Fried tortillas stuffed with black beans and topped with pibil chicken, pickled onions, lettuce, fresh tomato, avocado and a vibrant habanero salsa)

Polcanes (A pre-Hispanic Yucatecan delight. Fried corn masa pockets filled with white beans, pumpkin seeds, and epazote)

Chaya and Queso de Bola Empanadas (Crispy fried corn masa patties mixed with fresh chaya leaves and filled with Dutch Edam cheese (queso de bola). These are served with a side of tomato sauce and pickled onions)

Salbut de cochinita (handmade corn tortillas, which are fried until crispy. Each one is topped with savory Cochinita pibil (slow-roasted pork marinated in achiote and sour orange) and finished with tangy pickled red onions)

Pollo pibil( Pollo pibil is roasted and slow-cooked chicken marinated in sour orange juice and achiote, served with tortillas)

Pavo en relleno negro y but ( Roasted turkey breast and savory ground meat stewed in a smoky recado negro broth; A unique Yucatan delicacy served with handmade tortillas)

Poc-chuc de pulpo (tender, grilled octopus in a smoky citrus marinade. Served with refried beans, grilled onions, tomato salsa, and roasted habanero salsa)

Calabaza local asada en salsa de pepita de calabaza tostada (Roasted local squash in a toasted pumpkin seed sauce, topped with fried sweet potato cubes. A unique, flavorful Yucatecan vegetarian dish)

Pipián de cacahuate y verduras (Sautéed vegetables in a rich sauce made from peanuts, chile de árbol, "recado rojo," and spices. Served with fresh guacamole and sweet fried plantains

Fish tikinxic (Locally sourced fish marinated in achiote, sour orange, and garlic, cooked in banana leaves, served with organic baked vegetables white rice deep fried plantain and hand made tortillas)

Dulce de papaya, helado de pepita de calabaza queso de bola y miel de tajonal

Buñuelos con miel y helado de coco.(ight, crispy fritters toped with mayan honney and served with local coconut icecream)

sopes de chorizo ( deep fried corn basket, black beens, chorizo ,lettuce, vegan sour cream, vegan cheese)

taquitos de papa( deep fried potato tacos, lettuce, vegan sour cream, vegan cheese, spicy creen salsa)

vegan esquites ( wthite corn cooked with epazote leaves and veggie broth , vegan cheese, vegn sour cream, powder chili, lime juice

Taquitos al pastor (Oyster mushrooms marinated al pastor, grilled with pineapple, served in corn tortillas with cilantro, onion, and spicy red salsa)

Torta de asado (Bolillo sandwich with grilled portobello mushrooms, guacamole, caramelized onions, and smoky grilled poblano peppers—hearty, flavorful, fully plant-based)

Corn truffle, pumpkin flower quesadillas ( Handmade corn tortillas with pumpkin flowers, corn, truffle, and melted vegan cheese—savory, aromatic, authentic Mexican vegan delight.)

Vegan chicharron gorditas(Corn patties filled with soy “chicharrón” style in red or green sauce)

Pambazo(Bread soaked in guajillo sauce, stuffed with potato and vegan chorizo, served with lettuce and avocado—classic Mexican vegan)

Hibiscus “Cochinita” Tacos (Corn tortillas filled with slow-cooked hibiscus flowers marinated in achiote and citrus—smoky, tangy, and completely vegan)

Red mushroom Pozole (tender hominy, savory red chile sauce, and mushrooms . Served with fresh toppings radish, iceberg lettuce , lime, and avocado,

grilled portobello and black mole(Juicy grilled portobello mushrooms covered in traditional black mole, paired with seasonal vegetables)

Lentil Enmoladas (Corn tortillas filled with spiced lentils, topped with rich mole, vegan cheese, and creamy vegan sauce—hearty, comforting, flavorful)

Chiles en Nogada (Poblano peppers stuffed with vegetables and dried fruits, topped with vegan nogada sauce made from nuts and plant-based milk)

dulce de papaya ( green papaya cooked in burnt sugar syrup with vegan vanilla ice cream

tangerine coconut custard, cristalized tangerine peels and cacao nibs

Queso fundido con chorizo (Melted Mexican cheese with spicy chorizo sausage and warm corn tortillas). A perfect, shareable appetizer

Cebollas cambray asadas( Grilled spring onions cooked to a smoky, tender perfection seasoned with lime fresh cilantro and black pepper). A simple yet essential side for any authentic Mexican barbecue

Guacamole y totopos (Fresh, creamy guacamole made with ripe avocados, onions, cilantro, and lime juice, served with crispy corn tortilla chips)

Frijoles puercos (Rich refried beans with chorizo, bacon, and pork cracklings) creating a savory and hearty Mexican side

Mollejas al grill (sweetbreads marinated in grilled lemon juice)

Tuetano en canoa ( grilled bone marrow canoe served with garlic butter and corn tortillas)

Chorizo argentino con chimichurri ( grilled argentine chorizo, served with chimichurri and sourdough bread)

Elote amarillo (grilled yellow corn garlic butter lime juice fresh cilantro)

Portobellos rellenos de queso y chorizo(Portobello mushrooms stuffed with a savory chorizo-style sausage and melted cheese, then grilled to golden-brown perfection. A rich and hearty appetizer

Camarones al grill (Succulent grilled shrimp, seasoned with fresh garlic and a squeeze of zesty lime). A simple, classic dish

Picaña al grill (Grilled picanha steak served with tender grilled onions and sweet, smoky grilled pineapple slices. A delicious, classic combination

arrachera al grill (Tender grilled Flank steak, served with smoky grilled onions and spicy seared jalapeño chiles). A Mexican classic

Asado de tira (Tender grilled short rib with creamy, smoky grilled mashed potatoes and sweet grilled onions). A delicious, hearty plate

Langosta asada a la mantequilla (Grilled lobster, basted in butter and served with a colorful medley of fresh, grilled vegetables). A simple, delicious dish

Oreja al grill con cajeta y helado de vainilla (Warm, flaky oreja pastry served with a drizzle of rich cajeta and a scoop of creamy vanilla ice cream)

Crème Brûlée de coco (coconut and tangerine Crème Brûlée served with crystalized tangerine skins)