STARTERS
* Vegetarian options
Vegan option, we can remove the dairy product from these options.
SCALLOP AGUACHILE
With chiltepín pepper, red onion, cucumber, radish
REQUESÓN BOCOL
With pico de gallo, chilli pepper oil, quelites salad
HUAUZONTLE CAKE
With tomato and chile mixe broth and a cheese sphere
TENDER CORN
With chintextle mayonnaise, grasshopper powder, popcorn
ROASTED MUSHROOMS
With escamoles sauce, quelites and olive oil
FRIED OYSTERS - ½ dozen
Kumamoto, jalapeño mayonnaise, apple relish
CLAM CEVICHE
With manzano chile emulsion and tomatillo
LOBSTER TAIL
With muhammara, creamy avocado and radish
OCTOPUS INFLADITAS
Octopus in huasteco mojo, bean puree, avocado, onion
2 pieces
STONE CRAB CLAWS INFLADITAS
With creamy avocado and pickled vegetables - 2 pieces
DUCK BARBECUE PANUCHO
Smoked duck in red sauce with fried tortilla stuffed with beans, xnipec, quail egg
ENMOLADA WITH ESCAMOLES
With house mole and sauteed escamoles - 1 piece
ZARANDEADO SHRIMP
Deep-water shrimp (90-100 g), black garlic mayonnaise, caviar -
1 piece
TOSTADAS
1 piece
*HUITLACOCHE
Huitlacoche, avocado, jalapeño pepper, onion rings, quelites
SCALLOPS
Jalapeño mayonnaise with ginger, Persian cucumber, green apple, red onion
REQUESÓN WITH GRASSHOPPERS
Homemade requesón, sauteed grasshoppers with chili powder, garlic, avocado
TACOS
1 piece
*ZUCCHINI BLOSSOM WITH REQUESÓN
“ROSARITO” WITH LOBSTER
“BAJA” WITH THE CATCH OF THE DAY
BEEF TONGUE
PORK BELLY
SALADS AND SOUPS
*TOMATOES SALAD
Variety of tomatoes, Ocosingo cheese, pumpkin seed powder,
quelites, basil, sherry vinaigrette
ROASTED ASPARAGUS
Pepita praline, huauzontle, Cotija cheese, and lemon hollandaise
*BI-COLOUR SOUP
Bean and “Tarasca” soup, avocado, chorizo, chochoyotas (corn masa balls), tortilla strips, ranch cream, Cotija cheese
*HUITLACOCHE SOUP
With zucchini blossom, requesón, fresh corn
MAIN DISHES
VEGETABLES WITH MOLE
Mole manchamanteles style, garden vegetables
CHILE EN NOGADA
Traditional Recipe. Stuffed with duck, seasonal fruit, raisins, and a walnut sauce with a hint of Pedro Ximénez sherry
OCTOPUS BREAD
Layers of fried tortilla, refried beans, chorizo, octopus, tomato cassé, roasted habanero
MILLE-FEUILLE FISH
Zucchini and pattypan flakes, hoja santa, chile atole, hominy
BEEF BRISKET
Green tomato sauce, Bordeaux sauce, cherry tomato, potato, cambray onion, quelites
PORK BELLY IN PEANUT SAUCE
Baked with crispy skin, peanut pipián, chilacayote, bok choy
NEW YORK WAGYU CROSS
300 g. with mole garnish, martajada sauce, guacamole, beans and green rice - 300 g.
TASTING MENU
9 COURSE TASTING
Quelites bocol
Grilled asparagus
Stone crab claws infladitas
Roasted mushrooms
Mille-feuille fish
Beef tongue taco
Beef brisket
Pre dessert
Seasonal dessert
9 COURSE PAIRING
Eronero Franciacorta DOCG N/V,
Pinot Nero; Lombardía.
SS 2021,
Chardonnay; Valle de Guadalupe.
Cantarranas Pet Nát 2023,
Chenin Blanc; Valle de Santo Tomás.
Mitterberg IGT 2021,
Riesling; Trentino.
St. Tomás Ensamble 2023,
Colombar, Chenin Blanc; Valle de Guadalupe.
Volpolo DOC 2022,
Cab.Sau, Merlot, Petit Perdot; Bolgheri.
Tío Neto Reserva 2022,
Malbec, Tempranillo, Merlot; El Marqués.
Taisetsu Junmai Daiginjo (45%), Hokkaido.
Coctel Tascalate
6 COURSE TASTING
Clam ceviche
Huauzontle cake
Stone crab claws infladitas
Zarandeado Shrimp
Chile en nogada
Seasonal dessert
6 COURSE PAIRING
Mitterberg IGT 2021,
Riesling; Trentino.
Espontáneo 2022,
Moscato Giallo; San Miguel de Allende.
Cantarranas Pet Nát 2023,
Chenin Blanc; Valle de Santo Tomás.
Lías Finas 2022,
Albariño; Rías Baixas.
SOMOS Tintito 2022,
Grenache, Nero di Troya, Pinot Meunier;
Mclaren Vale.
Old Harvest “Solera 1964”,
Jerez Pedro Ximénez DO.
DESSERTS
ELOTL
Popcorn cream air, white chocolate coating, dulce de leche, corn flour alfajor, corn ice cream and pink pepper.
Old Harvest, Pedro Ximénez
PARMESANO FLAN
Ice cream, buñuelo, piloncillo honey,
walnut crumble.
Vino Santo 2009, Sant’ Antimo
CHOCOLATE TAMAL
Mini tamal with a chocolate mousse, candidato xoconostle, cacao nibs, meco chili ice cream.
El Candado, Pedro Ximénez
IXCHEL
Tascalate sponge cake, passion fruit jelly, white chocolate mousse, dark chocolate glaze, cocoa crumble, ice cream.
Tokaji Ázus, 5 Puttonyos 2017, Patricius
“HIJOS DE LA…HIGUERA”
Micro chocolate sponge cake, walnut crumble, fig jelly, goat cheese cream, fig leaf ice cream, hibiscus toffee.
Oporto Tawny 10 años, Touriga Nacional, Touriga Franca, Tinta Roriz
COCADITA
Micro yogurt sponge cake, coconut crumble, pineapple compote, papantilla vanilla, kefir, lemon verbena, and coconut sorbet
Kabir 2022, Moscato di Pantelleria
PEACH TART
Peach compote, creamy mascarpone cheese, peach coulis, coconut sorbet.
Eiswein “Tschida-Angerhof” 2020, Moscato Bianco
Our menu is a reflection of the search, of experimenting and rediscovering the flavors and denominations that endure in the taste memory of all of us who were born in this part of the planet, a corner of the world where the possibilities, ingredients and flavors are endless. .
All our prices include 16% of taxes and are in national currency