MIXOLOGY
ÁMBAR DE MÉXICO
Mezcal, tepache, hibiscus cordial, hibiscus salt.
PERLA
Rum, soursop cordial, coconut milk and lychee syrup.
AMATISTA
Gin, red berries shrub, blue curazao.
JADE
Gin, kiwi cordial, cucumber shrub, lemongrass and tonic water.
OPALO DE FUEGO
Mezcal, passion fruit cordial,guava shrub and Campari.
ONIX BLANCO
Milk punch, dark rum, peach cordial and flower syrup.
OJO DE TIGRE
White wine macerated with citrus and spices, grapefruit, Aperol and mint.
CIRCON ROSA
Rosé wine macerated with lemon and mint, gin, lychee, sparkling water.
RUBÍ
Mezcal Verde Amarás, beetroot kvass, Controy, lime juice and sugar rim.
CITRINO
Mezcal Amarás Cupreata, peach cordial and sparkling wine.
ÁGATA
Coconut infused rum, pineapple juice, masala tea, syrup and coconut milk.
ZAFIRO Y AZABACHE
Mezcal Verde Amarás, serrano chili tizana, clarified passion fruit and activated charcoal.
APPETIZERS
AGUACHILE XIBALBA
Raw shrimps on black chili ashes and roasted green tomato sauce. Comes with avocado emulsion and pickled onions.
BEET TARTAR
Roasted beet tartar with chili. Dried cabbage and kalamata olives emulsion.
CHEESE ASHES
Melted cheese with ashes on top. Dried chili and dried fruits marmalade on the side. Comes with homemade bread.
FRESH FISH CEVICHE
Fresh fish ceviche from the port of chiquila with tiger's coconut milk, grilled chili, onions and jicama.
SOFT-SHELL BLUE CRAB
With brown butter and capers.
SANTA BURRATA
Burrata, tomatoes, beet, smoked chaya and homemade balsamic vinaigrette dressing.
BEEF TARTAR & SIKIL-PAK
Raw beef preparation with Sikil-Pak on top. (Sikil-Pak is a tomato and pumpkin seed sauce). Comes with homemade potato chips, pickled onions and homemade bread.
CREAMY ROASTED CARROT PUREE
Charcoal - roasted carrot puree, scented with thyme, white wine, butter, and Grana Padano, served with homemade bread.
COCONUT AGUACHILE
Raw coconut (130 gr) in quelites sauce, served with apple, cucumber, pumpkin seed, avocado cream, and macha sauce.
CASTACÁN & OCTOPUS PANUCHOS
Crispy pork crackling and deep-fried octopus (250 gr), served on 5 blue corn panuchos with fresh peruvian bean puree, accompanied with house-made martajada sauce, xnipec-style pickled onions, and avocado cream.
MAIN DISHES
COCHINITA ON PIB
Pork baked at low temperature under earth in anatto and sour orange sauce. Comes with pickled onions and corn tortillas.
BIRRIA BEEF
Beef and adobo (dried chili and tomato sauce) preparation with a refried beans and chickpea side. Accompanied by corn tortillas.
CATCH OF THE DAY
Baked fish with chili sauce wrapped in a Totomoxtle leaf, pickled vegetables and a green salad.
GREEN RISOTTO WITH LOBSTER & SHRIMP
Lobster and shrimp (170 gr) sautéed in butter and white wine, served over a creamy spinach and bacon rice with grana padano cheese. * Available during season.
BEEF MARROW BONES
Beef bone marrow (800 gr) oven-baked, served with sautéed mushrooms and baby corn, comes with beer sauce and tortillas.
MUSHROOMS RISOTTO
Seasonal mushrooms (200 gr) sautéed in butter and white wine, served with creamy rice with mushroom puree and truffle oil, topped with grana padano cheese.
PORK RIBS IN BLACK RECADO
Ribs (450 gr) braised in beer, served on a typical black recado sauce, with baby corn, green beans, edamame, sautéed scallions, quail egg, and corn tortillas
MUSSELS RISOTTO
Mussels (250 gr) grilled with Bourguignonne butter, served over creamy rice with roasted tomato puree and pumpkin seeds, topped with Grana Padano cheese.
GRILL
GRILLED OCTOPUS
Grilled octopus with dried chili adobo, black recado sauce, platain tamal wrapped in hojasanta and green salad with roasted chaya.
GRILLED SHRIMP
Grilled shrimp with garlic purée. Served on red recado sauce, with alioli and a small pepper salad.
GRILLED STEAK
200gr. Black Angus tenderloin filet with carrot purée, a cactus-and-amaranth salad, and caramelized onions.
GRILLED ARTICHOKES
Heart of artichokes (200 gr) grilled, served on a bed of roasted lettuce, brussels sprouts, and lime butter sauce, topped with Grana Padano cheese.
DESSERTS
ROASTED PINEAPPLE
Roasted pineapple-soaked in several flavors: macadamia nut, creamy goat cheese and honey.
KAHUIL (GOD OF FIRE)
Chocolate brownie soaked in Xtabentun liqueur syrup. With dried chilli ice cream (non spicy) caramelized plantain, and plum marmalade.
GUAVA COYOTA
Traditional cookie from Sonora, made with piloncillo, comes with mascarpone cheese cream, roasted strawberries, and handmade pink guava ice cream.
BIENMESABE DE COCO
, Sponge cake soaked in coconut milk, filled with coconut and almond pastry cream, with flambéed meringue.
