Categorías+de+carta: MAIN COURSES

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MAIN COURSES

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TACOS

Categorías+de+carta: MAIN COURSES

PIPIÁN

Traditional pre-Hispanic chicken stew in a sauce based on roasted and ground pumpkin seeds with spices, served with boiled white rice.

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ENMOLADA MANCHAMANTEL

Delicious mole* with fruits typical of Oaxaca's festivities, with chicken and served in tasty folded tortillas.

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DRY NOODLES

A stew to share with the family of noodles cooked in pasilla chili sauce, drained and fried until golden brown, served with hake and shrimp and bathed in bean sauce.

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GREEN TONGUE

Our version of one of the most emblematic tacos in the center of the country: beef tongue in green sauce with beans and vegetables.

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K'EEK'EN

An original recipe from the southeast of the country, these beans with pork are prepared with slow-cooked milk pork that is submerged in a thin black bean broth. Yucatan on your plate!

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MARIDAJE RECOMENDADO

NEGRA MODELO BEER

CHAMORRO (to share)

A stew known as tatemado queretano of marinated pork knuckle cooked with a marinade of chiles, beer and mezcal, it will make your mouth water!

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A stew known as tatemado queretano of marinated pork knuckle cooked with a marinade of chiles, beer and mezcal, it will make your mouth water!

MARIDAJE RECOMENDADO

TEQUILA JALISCO 100% ÁGAVE

ARRACHERA WITH ENCHILADAS QUERETANAS

Thin cut of roasted veal served with enchiladas* Queretanas, stuffed with cheese and covered with vegetables.

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DICTIONARY

CASTACÁN
Pork meat cooked at low temperature with its skin and then fried, so that it is crispy on the outside and tender and juicy on the inside. A delicacy from the Yucatan..

VENENO
Enchilada pork with dried chiles, spicy and buttery. Recipe from the north of Mexico.

NOPAL
The cooked prickly pear cactus leaf. One of the main and characteristic products of Mexican cuisine.

QUELITES
Edible and wild herbs (leaves, buds, shoots, stalks, stems and flowers) that are treated as vegetables for salads, stews, soups...

SOPES
A thicker format of grilled corn dough tortilla, more oval and with the edges trimmed to hold the sauce and filling.

SALBUTES
A corn dough totilla that is cooked and then fried to make it fluffy, crunchy and soft, typical of the Yucatan area.

MOLE
An original pre-Hispanic dish based on ground chiles and spices, thickened with corn dough. There are hundreds of different recipes for this typical Mexican sauce that is prepared with the family for big celebrations.

RECADO NEGRO O CHILMOLE
Pasta made with burnt corn tortilla, peppers, garlic, achiote, oregano, cumin and a variety of charred and ground dried chili peppers with other ingredients.

COCHINITAL PIBIL
Tender shredded suckling pig or pork meat seasoned with sour orange juice, cumin, Tabasco pepper and other spices that is baked wrapped in banana leaves. It is the most representative dish of Yucatecan cuisine.

ESCABECHE ORIENTAL
It takes its name because it comes from the eastern part of Merida and is prepared by cooking the chicken or turkey in a short broth with onion, garlic and marinated in marinade, oregano, garlic and sour orange juice, roasted and crumbled.

CAJETE
Sweet prepared with goat's milk, sugar, vanilla, corn honey and pecan nut, original from the Nuevo Leon area.

ENCHILADA
This Mexican specialty is prepared with fried corn tortillas dipped in chili sauce, rolled or folded and filled with some kind of preparation.

DOES THE SPICY SCARE YOU?

Do not worry about it. We indicate in our dishes the level of spiciness of each one so that you do not get any surprises.
Now, if you are one of those who like spicy things, do not hesitate to tell us because we have something for all tastes and powers. We want you to enjoy our food just the way you like it!

LITTLE SPICY SPICY VERY SPICY

○ Unit price ◐ Half portion pric ● Full ration price (the number indicates the amount contained in the serving). Prices are in Euros. All prices include taxes.

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