Tierra
de Agaves

Hass avocado, onion, serrano and cilantro, made tableside. Served with blue corn chips.

Filled with Oaxaca cheese over roasted tomato sauce.

Melted Oaxaca cheese with artisan chorizo and handmade tortillas.

Yellowfin tuna, mango, habanero and red onion, with tostadas.

Tomato and pasilla broth, avocado, crema and fresh cheese.

Charred corn, chipotle mayo, cotija and lime.

Grilled nopal, tomato, fresh cheese and agave vinaigrette.

Pork marinated in achiote and adobo, grilled pineapple, onion and cilantro.

Charcoal-grilled skirt steak, guacamole and chile de árbol salsa.

Confit pork belly, onion, cilantro and salsa verde.

Crispy snapper, red cabbage and chipotle mayo.

Mezcal-flambéed shrimp, avocado and salsa macha.

Huitlacoche, Oaxaca cheese and squash blossom on blue corn tortilla. Vegetarian.

Boneless chicken breast, 28-ingredient mole, red rice and sesame.

Achiote pork slow-cooked in a pit oven, pickled red onion and habanero.

Poblano stuffed with picadillo, walnut sauce and pomegranate. Seasonal dish.

220 g beef tenderloin, rustic mash and roasted vegetables.

Duck breast, tamarind reduction and sweet potato purée.

Maguey-wrapped, served with consommé, tortillas and salsa borracha.

Chicken-filled, creamy green sauce, au gratin cheese.

Octopus, confit potatoes, garlic mojo and guajillo chile.

Whole red snapper in red adobo, rice and salad.

U15 shrimp in garlic butter, white rice and tortillas.

Seared tuna, avocado and chipotle mayo on corn tostada.

Creamy flan with Celaya cajeta and caramelized pecans.

Fresh churros with thick stone-ground chocolate sauce.

Sponge cake soaked in three milks with whipped cream.

Two scoops of artisan ice cream with a hint of espadín mezcal.

Caramelized fried plantain, crema and cajeta.

100% blue agave tequila, unaged. Served with sangrita.

Aged 8 months in white oak barrels.

Aged 18 months, vanilla and caramel notes.

Over 3 years in barrel, limited edition.

Young mezcal from Santiago Matatlán with orange and worm salt.

Wild tobalá agave, fruity and mineral notes.

Cuishe agave, herbal profile, limited artisan production.

Guided tasting: blanco, reposado and espadín mezcal.

Blanco tequila, orange liqueur, lime and worm salt rim.

Reposado tequila, grapefruit, hibiscus and sparkling water.

Espadín mezcal, mango, habanero and tajín rim.

Añejo tequila, mezcal, agave syrup and chocolate bitters.

Lager, lime, sauces, chile and chile rim.

Selection from Mexican craft breweries (330 ml).

Mexican lager (355 ml).

Valle de Guadalupe, Baja California (150 ml).

Valle de Guadalupe, Baja California (150 ml).

Hibiscus agua fresca, individual pitcher.

Rice, almond and cinnamon. Served over ice.

Sparkling lemonade with chia and mint.

Sparkling water 355 ml.

Assorted Mexican sodas 355 ml.

Chiapas coffee with piloncillo and cinnamon.

Stone-ground chocolate whisked with milk or water.

Chiapas coffee, French press.