APPETIZERS

Hoja Santa; with oaxacan artisan string cheese, goat cheese, green tomatoe sauce with meco chili.

155

Mogo mogo; fried plantain wrapping stuffed with wedding stew from el Istmo de Tehuantepec.

145

Yellowfin tuna tartár tostadas; with sesame vinagrette with soy, avocado, serrano chili and baby greens from our garden (4 pcs).

180

Huauzontle tempura croquettes stuffed with oaxacan artisan string cheese and yellow mole.

185

Octopus dobladitas; with pressed pork rinds and macha sauce, avocado, lemon and leaves from our garden (3 pcs).

245

Beef tacos (3) with cheese crust, chintextle, red onion, radish and avocado.

350

Mix of local wild insects, guacamole and oaxacan artisan string cheese, pico de gallo with manzano chili.

320

Five moles tasting; yellow, red, chichilo, black and manchamanteles with banana dumplings.

225
Slightly spicy dish.    
Spicy.    
Gluten free.    
Vegetarian dish.
 Vegetarian or vegan choice dish.
Requires extra preparation time.

SOUPS

Soup of the day; with vegetables from our garden.

165 

Tlalpeño Soup; interpretation of the house in a broth from vegetables from our garden, chipotle chili, oaxacan artisan string cheese, organic chicken and potatoes from Sierra Sur of Oaxaca and chickpeas.

145

SALADS

Organic tomato ceviche from our garden with fresh fish from the coast of Oaxaca; with jicama and pasilla chili vinaigrette.

160

Green salad of crispy leaves dressed with hibiscus balsamic, grilled peach, pecan nut, roasted cauliflower and farro.

185

Fresh watermelon salad; with ponzu sauce, organic tomatoes, orange gel, strawberry spherification and warm salt.

125

Yellowfin tuna ceviche, mango tiger’s milk and chile morita, red onion, cucumber, peanut and coriander.

220

PASTA

Wild mushroom lasagna; with mushrooms from Sierra Norte of Oaxaca, homemade pasta and mennonite cheese.                       

285

Lingüini in with organic turkey meatballs and special tomato sauce, chepiche, chives and Parmesan cheese.                        

285

Slightly spicy dish.    

Spicy.    

Gluten free.    

Vegetarian dish.
 Vegetarian or vegan choice dish.
Requires extra preparation time.

KIDS MENU

Vermicelli in tomato sauce with cream, Chiapas cheese, onion, avocado and creole coriander. 

145

Fetuccini (cream or in tomato sauce) with shredded chicken, parmesan cheese and sprouts from ur garden. 

215

MAIN COURSES

Butter-roasted cauliflower with vegan red pipián, huauzontle and tatemada seed.

225

Ancho chili stuffed with huitlacoche (corn fungus), tamala pumpkin purée, goat cheese and baby veggies from our garden.

245

Shrimp tlayuda; with chintextle chili sauce, asiento, artisan string cheese and purple cabbage.

280

Coconut shrimp with sweet and sour sauce and sauteed vegetables.

385

Chintextle octopus, cambray potatoes with chepiche and tomato salad.

385

Catch of the day; mellow rice with poblano peppers, corn, squash blossom and organic tomato powder.

420

Chicken breast stuffed with pumpkin flower and cheese, with mole rojo, garden vegetables and sweet potato puree.

325

Pork ribs; (Candy’s recipe) candied in oaxacan spirits sauce with plantain and native apple purée.

345

Beef steak (220 g.) with vainilla cauliflower purée, roasted green beans and brussels sporuts, meat juice.

525

Octopus                                                                                                                                                                                                                                   480
  • Organic chicken breast

    480

Slightly spicy dish.    
Spicy.    
Gluten free.    
Vegetarian dish.
 Vegetarian or vegan choice dish.
Requires extra preparation time.

DESSERT

Black forest, sponge cake with seasonal fruit jam, white chocolate mousse bathed with a Oaxacan chocolate
glaze and red berries.

145

Pie filled with pastry, cream cheese and wine reduction.

155

Apple pie with caramel and spices, accompanied by homemade tarragon ice cream.

155

Chocolate cascade; with homemade vanilla ice cram from La Chinantla, Tuxtepec Oaxaca.

155

Goat cheese flan with lavander, seasonal fruit compote, granola and chocolate sauce.

155

Guava and cheesecake with pixtle (mamey pit) cream.

155

Homemade ice cream trilogy: jiotillia (local fruit) with tamarind, mango with cardamom and tarragon with green tea.

155

COFFEE & INFUSIONS

Americano

Expresso

Capuchino

Chocolate made with water or milk

40

40

40

Pennyroyal, orange blossom, chamomile, mint, cempasúchil (Mexican marigold)* de temporada/seasonal

40