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Starters
Oaxacan Seafood Risotto
Creamy shrimp bisque risotto, accompanied by shrimp, mussels, and octopus
sautéed in butter with hoja santa and epazote. Gratinated with Parmesan
cheese and finished with truffle oil.
$250
Corn Tempura Shrimp
Shrimp fried in corn tempura, served with chintextle mayonnaise, black
truffle ponzu, guacamole and crispy onion.
$240
Scallops with Tamarind Ponzu
Grilled scallops dressed with Oaxacan tamarind ponzu, regional avocado,
pickled watermelon radish, serrano chili, and crispy red onion.
$220
Chapulín Gazpacho
Chilled soup of heirloom tomatoes, cucumber, and local celery, with smoked
chipotle chili and grasshoppers from the valley.
$180
Mains
A diverse range of flavorful dishes which are all sourced daily and locally
Rib Eye with Squash Blossom
Grilled rib eye served over a bed of three-chile couscous, accompanied by a
battered squash blossom stuffed with quesillo.
$380
Mayan Grilled Octopus with Peanut Mole
Smoked and grilled octopus set over peanut mole with a hint of Oaxacan chocolate, accompanied by grilled asparagus, crispy potatoes, and roasted native avocado.
$370
Grilled Spring Chicken
Juicy poussin grilled over open flame, bathed in coloradito mole and served
with vegetables glazed in butter infused with pasilla chili.
$280
Catch of the Day
Grilled and wrapped in banana leaf, served with potatoes, baby carrots, and
mushrooms, accompanied by red mole.
$270
Shrimp Pasta
Penne pasta in a creamy chipotle sauce with shrimp sautéed in epazote butter.
Gratinated with Parmesan cheese, topped with garlic croutons, and finished
with a delicate touch of white truffle oil.
$240
Short Rib Ragù Tamal
Wrapped in banana leaf, accompanied by velvety black mole.
$190
Smoked Grilled Cauliflower
Pickled cauliflower, gently smoked and grilled, served over a pea cream with truffle oil, finished with carrot and Guajillo Chile adobo.
$180
Vegetarian
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