Our selection of dishes can be served as courses for a seated dinner or as individual portions for a buffet-style party.
BOTANAS / APPETIZERS & SMALL PLATES
JÍCAMA Y PEPINO FRESCO / MEXICAN STYLE CRUDITÉS
Chilled fresh jícama and cucumber sticks sprinkled with lime and chili powder
GUACAMOLE VERDE / SMOOTH GREEN GUACAMOLE
A smooth blended mix of avocados, cilantro, lime juice, scallions, Mexican cream and a tiny bit of fresh jalapeño, served with totopos (tortilla chips)
CHILEAJO Y MAYONESA / CHIPOTLE PASTE AND MAYONNAISE
A classic appetizer from Veracruz, smoky chipotle paste served with homemade mayonnaise on the side, served with totopos
COCKTAIL ACAPULCO / ACAPULCO SHRIMP COCKTAIL
A classic from the Mexican seaside: shrimp, tomato sauce, orange & lime juice, chopped onion and cucumber, cilantro, avocado and a few drops of hot sauce
CEVICHE DE PESCADO / FISH CEVICHE
Originally from Peru, this recipe has been popular in México for decades; white-fleshed raw fish marinated in lime juice, with fresh tomatoes, cilantro, onions and fresh jalapeños
TOSTADITAS DE MINILLA / HASHED FISH TOSTADITAS
Veracruz-style hashed white-fleshed fish with roasted tomatos, onions fresh aromatic herbs and capers, served on small flat crispy tortilla
TOSTADITAS DE CANGREJO / HASHED CRAB TOSTADITAS
Lump crab meat with tomatos, cucumber, scallions and fresh jalapeño, homemade mayonnaise and lime juice, served on small flat crispy tortilla
PAPITAS HORMIGA / “ANT” BABY POTATOES
Oven-roasted, drizzled in olive oil with cilantro and chile serrano
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Some of these small plates can also be served as first or main courses
ENSALADAS / SALADS
ENSALADA DE NOPALES / CACTUS SALAD
Pan-seared Mexican cactus, fresh red and yellow tomatoes, red onions, jalapeños and cilantro, topped with Cotija cheese
GAZPACHO MORELIANO / MORELIA-STYLE GAZPACHO
A julienne of fresh jícama and cucumber with pineapple, mango, lime & orange juice, vinegar, a sprinkle of ground pasilla chile, topped with queso cotija
ENSALADA ALEX-CÉSAR CARDINI / ALEX-CÉSAR CARDINI SALAD
The original “Caesar” salad was created by an Italian restaurateur in Tijuana; Crisp lettuce with a dressing of olive oil, anchovies, garlic, pasteurized raw egg, lime juice and Worcestershire sauce, topped with grated parmesan
ENSALADA DE BERROS, JÍCAMA Y GRANADA / WATERCRESS, JICAMA AND POMEGRANATE SALAD
A fresh mix of watercress, a jìcama julienne and hearts of palm, topped with pomegranate seeds and cilantro & lime dressing
ENSALADA DE BERROS, JÍCAMA Y GRANADA / WATERCRESS, JICAMA AND POMEGRANATE SALAD
A fresh mix of watercress, a jìcama julienne and hearts of palm, topped with pomegranate seeds and cilantro & lime dressing
ANTOJITOS / STREET-SNACK CRAVINGS
FLAUTAS / CRISPY ROLLED TACOS
Corn tortillas filled with shredded chicken or potatoes, rolled and fried crispy, topped with shredded lettuce, Mexican cream and crumbled Queso fresco
QUESADILLAS / CORN TORTILLAS FILLED WITH CHEESE
Corn tortillas filled with Queso Oaxaca (string cheese), cooked on the “comal” (Mexican griddle) or made with fresh corn dough and deep fried; Choose from: cheese only or cheese and: mushrooms, squash blossoms and huitlacoche (Mexican “truffle”); top with your favorite salsa
TOSTADAS / CRISPY FLAT TORTILLAS
Crispy flat tortillas, spread with a black bean puree, topped with shredded chicken, lettuce, sliced tomato, Queso fresco, Mexican cream and your favorite salsa
TACOS DE CANASTA / “BASKET” TACOS
Small soft corn tortilla tacos, steamed and stacked inside a cloth-covered basket, Fillings: refried black beans, shredded chicken, potatoes, Cochinita pibil
CAMARONILLAS & PESCADILLAS
CAMARONILLAS & PESCADILLAS
Deep-fried corn-dough turnovers, filled with "camarones a la diabla" (spicy shrimp) or shredded fish in spicy sauce
GUISADOS / COOKED FILLINGS
These guisados can be served as main dishes or as:
TACOS / served on a soft corn tortilla
TOSTADAS / served on a crispy flat corn tortilla
TORTAS / The Mexican-style sandwich
POLLO EN PEPIÁN / CHICKEN IN PEPIÁN (GREEN MOLE SAUCE)
Shredded chicken in slow-cooked rich sauce of ground pumpkin seeds, tomatillo, almonds, cilantro, chile serrano, onions
COCHINITA PIBIL / YUCATAN-STYLE PULLED PORK
Wrapped in banana-tree leaves and oven-cooked in achiote “Mexican saffron” and citrus juices, topped with pickled red onions and fresh habanero
POLLO EN MUCHOS CHILES / CHICKEN IN MANY CHILES
Shredded chicken in a smoky sauce of roasted tomato, many ground dried chiles and a touch of garlic
Vegetarian choices:
CALABACITAS GUISADAS / SQUASH STEW
A tasty stew of diced green and yellow squash, white corn kernels, mild poblano pepper, tomatos, onions and a touch of chipotle; topped with a bit of Mexican cream
RAJAS CON CREMA / POBLANO STRIPS WITH CREAM
Stewed strips of poblano pepper, onions and white corn kernels in a Mexican cream sauce
HONGOS AL AJILLO Y CHILE DE ÁRBOL / GARLIC MUSHROOMS
Sautéed mushrooms with a subtle garlic flavour, crushed chile de árbol and chopped parsley topped with queso fresco
AGUACATE CON QUESO FRESCO / AVOCADO AND CHEESE
Ripe avocado and Queso fresco, topped with cilantro and “Pico de Gallo” salsa
NOPALITOS CON QUESO FRESCO / MEXICAN CACTUS AND CHEESE
Mexican cactus and Queso fresco, topped with cilantro and “Pico de Gallo” salsa
PAPA / POTATOS
Hashed potatos seasoned in tomato sauce and topped with cotija cheese
PLATOS FUERTES / MAIN DISHES
PESCADO TIKIN XIK / TIKIN XIK FISH
An ancient recipe from the Yucatàn Peninsula area: oven-cooked chilean bass wrapped in banana-tree leaf individual portions; marinated in citrus juices and achiote “the Mexican saffron”, served with black bean puree & plantain chips and a salsa of pickled red onions and chile habanero
PUNTAS DE PUERCO EN CHILE PASILLA / CHILE PASILLA PORK CHUNKS
An ancient recipe from the Yucatàn Peninsula area: oven-cooked chilean bass wrapped in banana-tree leaf individual portions; marinated in citrus juices and achiote “the Mexican saffron”, served with black bean puree & plantain chips and a salsa of pickled red onions and chile habanero
PUNTAS DE PUERCO EN CHILE PASILLA / CHILE PASILLA PORK CHUNKS
Pork chunks marinated in pasilla chile and tomato sauce, tied up in a parchment-paper bundle and oven-cooked
ALBÓNDIGAS EN CHIPOTLE / MEATBALLS IN CHIPOTLE SAUCE
Ground beef, pork and rice meatballs, stuffed with almonds, olives and raisins, slowly cooked in a tomato and chipotle sauce. Option: beef only
TAMALES CHIAPANECOS / CHIAPAS-STYLE TAMALES
From south México, these corn masa tamales are steamed in banana-tree leaves, filled with shredded chicken in mole sauce, almonds, olives, prunes and plantain
TAMALES CHIAPANECOS / CHIAPAS-STYLE TAMALES
From south México, these corn masa tamales are steamed in banana-tree leaves, filled with shredded chicken in mole sauce, almonds, olives, prunes and plantain
SALSAS
SALSA VERDE CRUDA / RAW TOMATILLO SALSA
Raw tomatillos, onion, serrano chile, cilantro
SALSA BORRACHA / “DRUNKEN” SALSA
Roasted chile pasilla, orange juice, tequila, garlic, olive oil, añejo cheese
SALSA VERDE / TOMATILLO SALSA
Roasted tomatillos, roasted serrano pepper, roasted onion, cilantro
SALSA RANCHERA / ROASTED SALSA - RANCH STYLE
Roasted tomatos, onions and jalapeño & serrano peppers
PICO DE GALLO / “MEXICAN FLAG” SALSA
The simplest green, white and red salsa, chopped raw tomatos, onions and fresh jalapeños, cilantro a dash of lime and olive oil, salt
SALSA DE CACAHUATE / PEANUT SALSA
A creamy salsa made with roasted peanuts, garlic and fresh serrano pepper
AGUAS FRESCAS / FRESH BEVERAGES
AGUA DE JAMAICA / HIBISCUS
Hibiscus flower infusion, the most refreshing beverage
AGUA DE HORCHATA / RICE DRINK
Cold drink made of rice, almonds, cinnamon, lime zest and cane sugar
AGUA DE TAMARINDO / TAMARIND
Tangy & sweet beverage made with tamarind pods and cane sugar
AGUA DE LIMÓN / LIMEADE
Lime juice and cane sugar
AGUA DE FRUTA DE LA ESTACIÓN / SEASONAL FRUIT
Watermelon, Melon, Pineapple, Mango
AGUA DE CHAYOTE / CHAYOTE-ADE
Blended chayote with whole limes and sweetened
