FOOD

DRINKS

COCKTAILS

WINES

APPETIZERS

Hoja Santa, Artisanal Quesillo, Goat Cheese, Tomatillo and Meco Pepper Sauce.

345

Mogo mogo, plantain fritter ball stuffed with pork wedding stew from Istmo de Tehuantepec, Chiapas cheese and ranch cream.

215

Tuna tartare with sesame vinaigrette, creamy avocado, cilantro sprouts, serrano chili, and flowers from our garden (4 pcs).

260

Huauzontles and Quesillo Croquettes, Yellow Mole

280

Beef tongue tacos with quesillo cheese, creamy avocado, cilantro, and puya chili sauce. (3 pcs). «Limited availability»

380

Shrimp aguachile with chintextle (pasilla Mixe chili paste), crispy beef, avocado, milpero tomatillo, jicama and chepiche oil.

320

Oaxacan Insect Appetizer Platter:Guacamole, Oaxacan string cheese, pico de gallo, grasshoppers, jumiles (stink bugs), acociles (freshwater crayfish), chicatanas (flying ants), maguey worms, and cocopaches (beetle larvae).

390

Mayan octopus dobladas, pressed pork crackling, oaxacan cheese, macha sauce, avocado, lemon, leafs from our garden. (3 pcs).

375

Danzantes Moles: yellow, mancha manteles mole, red mole, chichilo and black mole served with chochoyotas (plantain dumplings).

345

Tuna ceviche, mango and morita chili leche de tigre, red onion, cucumber, peanuts, avocado, and creole cilantro.

320

Slightly spicy dish.  

Spicy.    

Gluten free. 

Vegetarian dish. 

Vegetarian or vegan choice dish.

Raw

Requires extra preparation time.

SOUPS

Seasonal soup: A dish that changes throughout the year, made with fresh seasonal ingredients selected for their flavor and origin.

210

Caldo Tlalpeño: our reinterpreted classic made with vegetables from our garden, chipotle chili, artisanal quesillo, organic chicken, potatoes from Sierra Sur de Oaxaca and chickpeas.

 

210

SALADS

Vegetable barbecue terrine, creamy corn, guajillo chili oil, creamy avocado, and pickled radishes from our garden.

345

Roasted carrots with de árbol chili and citrus glaze, pink mole, veggie camouflage.

255

Organic tomatoes salad from our garden, with mango and three chilies (habanero, chilhuacle, amarillo, manzano) and warm salt.

«Dish with limited availability»

245

Crispy leaf salad, homemade hibiscus chamoy, fresh figs, pecan nut, cotija cheese, roasted cauliflower, and crispy barley.

 245

Coffee-roasted beets, Chiapas cream cheese, pistachios, coffee emulsion, smoked oil with avocado leaves, and sprouts from our garden.

260

Chickpea purée, sun-dried tomatoes, bell pepper, and greens from our garden.

 180

PASTA

Lasagna of Wild Mushrooms from Sierra Norte de Oaxaca, Home-Made Pasta, Menonita Cheese.

 390

«Dry» Noodles with Tomato and Guajillo Pepper Sauce, Chiapas Cheese, Ranch Cream, Red Onion, Avocado Cream, Organic Radish and Creole Cilantro.

 

240

Slightly spicy dish.  

Spicy.    

Gluten free. 

Vegetarian dish. 

Vegetarian or vegan choice dish.

Raw

Requires extra preparation time.

MAIN COURSES

Picaña Barbacoa Terrine, Corn Mellow, Avocado cream, Chucrut Radish  and Guajillo oil.

595

Butter-Roasted Cauliflower, Red Vegan Pipián, Quintoniles, Roasted Pepitas.

 320

Ancho chili stuffed with huitlacoche, tamala pumpkin purée, goat cheese, baby salad greens from our orchard and crispy grasshoppers.

 360

Shrimp Tlayuda, Chintextle Sauce, Asiento, Artisanal Quesillo, Red Cabbage.

 420

Catch of the day, maguey glaze, ranch butter and corn miso emulsion, stewed huitlacoche, epazote, huitlacoche and yellow corn camouflage.

560

Coconut Shrimp, Sweet and Sour Sauce, Sautéed Vegetables.

540

Mayan Octopus from the Caribbean Dressed in Chintextle, Cambray Potatoes with Chepiche, Organic Tomato Salad.

 595

Chicken Breast Stuffed with Quesillo and Pumpkin Flower, Mole Rojo , Sweet Potatoe Pureé, Pan-Roasted Vegetables.

595

Confit pork ribs, borracha sauce, plantain and creole apple purée.

595

Beef Tongue, Cauliflower Pureé, Pan-Roasted Vegetables, Jus.

595

Danzantes Moles Accompanied with:

Danzantes moles with an accompaniment: chicken breast stuffed
with quesillo and pumpkin flower.

540

Slightly spicy dish.  

Spicy.    

Gluten free. 

Vegetarian dish. 

Vegetarian or vegan choice dish.

Raw

Requires extra preparation time.

DESSERT

Tortilla y Café: Toasted Tortilla Ice Cream, Café de Olla Syrup, Smoked Cinnamon Oil, Spiced Crumble, Panela Totopo, Coffee Caramel Coated Pop-Corn

 210

Puff Pastry Empanada with Quince Paste, Cream Cheese, Red Wine Reduction.

210

Molten Chocolate Cake, La Chinantla Vainilla Ice Cream.

240

Guava Cheesecake with Pixtle (Mamey seed) Cream.

210

Goat Cheese Flan with Lavender, Chocolate Ganache, Caramelized Almonds, Honey Tile and Mango Compote.

210

Dominico Plantain with Maguey and Tamari Glaze, La Chinantla Vanilla Ice Cream, Pataxtle (White cacao) Caramel Recommendation: This dessert was designed to be paired with Mezcal Los Danzantes

210

COFFEE AND TEA

Americano

45

Latte

80

Expresso

50

Double Expresso

60

Capuchino

65

Chocolate made with water

55

Chocolate made with milk

65

Ice-Coffee with milk and Lavender from our garden

75

 

 Orange blossom, Chamomile, Mint. Pennyroyal, Cempasuchil.

40