Starters
- Tuna Tostada
- Homemade Tostadas, Yellowtail Tuna, Macha Sauce with Árbol Chillis and Garlic, Avocado Purée, Serrano Chillis (90 g)
- Vegan Version with Poached Tomato
- Cactus and Mixed Green Salad
- Greens from the Vegetable Patch, Squash Blossom, Agave Vinaigrette, Amaranth (140 g)
- Almond Requesón
- Roasted Tomatoes, Green Macha Sauce, Loaf Bread (260 g)
- Rib-Eye Costra
- Spiced Rib-Eye with Garlic, Cinnamon and Paprika; Manchego and Panela Cheese, Mixed Greens, Blackened Red Sauce (150 g)
- Vegan Version with Chickpeas and Serrano Chili
- Fried Marlin Tacos
- Smoked and Pickled Marlin, Poblano Chillis, Carrot and Cabbage, Mennonite Cheese, Grilled Pineapple Pico de Gallo (135 g)
- Vegan Version with Smoked Jicama
- Slow-cooked Beef Tacos
- Fried Beef Tacos, Mashed Potatoes, Mennonite Cheese, Salsa Verde (160 g)
- Smoked Oysters in Escabeche
- Smoked Oysters, Escabeche Marinade; Served for “Taquear” with Creamy Refried Beans (120 g)
- Homemade Guacamole
- Tomatillo, Red Jalapeño Chilli, Onion, Tortilla Chips (180 g)
Mains
- Camarones Cucaracha
- Garlic Butter, Chilli Guajillo; Served with “Tacos Olvidados” (250 g)
- Grilled Octopus
- Grilled Octopus, Smoky Chilli Chilaca Butter, Purple Cabbage Mayonnaise, Fresh Verdolaga (300 g)
- Nayaritan Barbacoa
- Slowed-Braised Lamb Barbacoa Marinated with Ancho Chilli; Served with Baby Vegetables and Fresh Purslane (250 g)
- Roasted Cornish Chicken
- Roasted Cornish Chicken, Guajillo Chilli Butter Glaze; Served with Cambray Potatoes Seasoned with Chiltepín Chilli
- Sonoran Rib-Eye
- Sonoran Rib-Eye, Beef Jus, Gratinated Panela Cheese; Served with Warm Corn Tortillas (500 g)
Steak
- Porterhouse
- Wine Pairing Suggestion: Santo Tomás Único, Cabernet Sauvignon–Merlot, Baja California
- Tomahawk
- Wine Pairing Suggestion: Hacienda Encinillas Megacero, Merlot-Shiraz, Chihuahua
- Rib-Eye
- Wine Pairing Suggestion: San Xulo, Cabernet Sauvignon, San Luis Potosí
- New York
- Wine Pairing Suggestion: Vinícola La Trinidad, Fauno, Nebbiolo-Cabernet Sauvignon, Baja California
Sides
- Quelites and Acelgas
- Sautéed Quelites, Swiss Chard, Ranch-Style Sour Cream, Mennonite Cheese (200 g)
- Gratinated Cheese with Epazote
- Melted Cheese Gratin Infused with Epazote (200 g)
- Baked Potato Stuffed with Homemade Fresh Cheese
- Chiltepín Chilli, Ranch-Style Sour Cream, Crispy Cilantro (250 g)
- Creamy Roasted Esquites
- Cheese, Chilli Flakes (200 g)
- Grilled Romaine Hearts
- Charred Avocado Mayonnaise, Confit Garlic, Pápalo, Cherry Tomatoes, Egg (180 g)
- French Fries
- Served with Homemade Mayonnaise (180 g)
Desserts
- Cornbread
- Cornbread, Corn Mousse, Rompope Sauce
- Zarandeado Plantain
- Crispy Bacon Rind, Creamy Hoja Santa Ice Cream
- Oaxacan Chocolate Fudge Cake
- Chocolate Cake with Authentic Oaxacan Flavors
Prices are in national currency. All prices include 16% VAT. Service is optional. Some dishes on the menu include raw or briefly cooked ingredients, and their consumption is entirely under our customers’ responsibility.