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Bite 140
Choux pastry filled with chicatana cream, mezcal-infused ricotta, blueberries, and walnuts, served with chintextle spherifications and leaves from our garden.
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Bite 140
Fritter made from chicatana-infused dough, black garlic mayonnaise, and yuzu kosho, topped with sautéed chicatanas.
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Appetizer 320
Among Stones and Leaves
Chinicuil and Mennonite cheese foam, tomato crumble, fried potato purée tossed in chicatana and chilhuacle chili stuffed with jocoque and Creole lemon zest, accompanied by grasshopper mayonnaise, fried kale, and sprouts from our garden. -
Main Course 480
Petricor: Land and Sea Tartare
Seared tasajo with black garlic, grilled octopus with chintextle, hibiscus sauce, balsamic vinegar, and fermented chilies—tuxta and chile de agua. Grasshopper tuile, hoja santa and epazote moss, cocopaches stuffed with chicatana cream, chinicuiles stuffed with epazote oil, martajada sauce, and clarified red sauce. Served with quintoniles and epazote dressed with epazote oil and insect reduction. -
Dessert 240
Chicatana mousse with coffee cream, pistachio praline shavings in mezcal, grasshopper faux caviar with butter, preserved lemon juice, and cocopaches on dark chocolate soil, chicatanas, and smoked salt from Pinotepa Nacional, Oaxaca.
Tasting menu: $1,250
Special seasonal cocktails
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Río Rojo 245
A fresh, citrusy gin with notes of raspberry, cocoa, and a subtle salty hint of acocil.
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Hormiguero 245
A vibrant mezcal with chamoy made from chicatana, lemon, and agave beer for a refreshing, smoky finish.
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
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. 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
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
390
240
Slightly spicy dish. Spicy. Gluten free. Vegetarian dish. Vegetarian or vegan choice dish. Raw Requires extra preparation time. 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
420
Catch of the day, maguey glaze, ranch butter and corn miso emulsion, stewed huitlacoche, epazote, huitlacoche and yellow corn camouflage.
560
540
595
595
Confit pork ribs, borracha sauce, plantain and creole apple purée.
595
Beef Tongue, Cauliflower Pureé, Pan-Roasted Vegetables, Jus.
595
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. 210
Puff Pastry Empanada with Quince Paste, Cream Cheese, Red Wine Reduction.
210
Molten Chocolate Cake, La Chinantla Vainilla Ice Cream.
240
210
210
210
COFFEE, TEA AND whater
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Americano 45
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Latte 80
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Expresso 50
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Double Expresso 60
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Capuchino 65
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Chocolate made with water 55
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Chocolate made with milk 65
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Ice-Coffee with milk and Lavender from our garden 75
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tea 40
Orange blossom, Chamomile, Mint. Pennyroyal, Cempasuchil.
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Artisanal Sodas 65
*Lavander
*Mix Herbs (Rue, Rosemary, Basil)
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Flavored Water 50
*Seasonal Flavor
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Lemonade/ Orangeade Mineral 58
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Bottled Water Biale (355ml) 60
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Bottled Water Biale (946 ml) 125
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Agua Franca «sparkling water» 650 ml 125
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Tehuacán 65