180g butterflied shrimp marinated in lemon, bathed in green sauce of serrano chili and cilantro, served with cucumber, avocado and red onion.

Tender artichoke served with a hot goat cheese sauce, varnished with garlic and parsley oil and finished on the grill.

Blanched and grilled au gratin with Chihuahua cheese, accompanied by arugula, sun-dried tomato, toasted almonds and creamy house dressing.

250 g of battered octopus, served with French fries and bathed in Louisiana-style sauce.

300 gr of national Rib Eye, fried and seasoned with grain salt, accompanied by traditional guacamole and served with corn tortillas.

Wood-fired flank steak, grilled octopus and fried chorizo, each served in a nixtamal sope accompanied by beans and fresh cheese.

100 g of grilled beef fillet, served on bone marrow accompanied by garlic bread or corn tortillas.

200 g of melted Chihuahua cheese, accompanied by chorizo, mushrooms or chilaca chile slices.

180 g of sliced bay cheese, breaded and served with potato chip shells, all served in a green tomatillo sauce.

Tortilla soup, served with crispy chicharrón, avocado, panela cheese, pasilla chili, cream and strips of yellow corn tortilla.

Pumpkin blossom (seasonal), mushrooms, asparagus tips, corn, served with pieces of beef fillet.

Chilaca from the region in cream, served with cubes of panela cheese, chilaca chili slices and corn.

Bean cream, with avocado leaf and chipotle chili, served with strips of corn tortillas.

Mixture of lettuce and spinach, green apple, caramelized walnut, toasted pistachio and bacon, accompanied by a natural yogurt and cilantro dressing.

Mixture of lettuce, spinach, artichoke heart, avocado, fried bacon, sprouts and mushrooms, served with a lemon-honey dressing.

220 g of tuna seared in chili oil, served on roasted beet carpaccio and arugula salad with habanero ash vinaigrette.

220 g of salmon slice in butter, bathed in mezcal honey, served on spinach with goat cheese and toasted almonds, accompanied by asparagus.

300 g cooked octopus, marinated and finished on the grill, served with galeana potatoes, asparagus, spring onion and cherry tomato.

180 g of shrimp served grilled in butter, bathed in mezcal tamarind sauce, accompanied by crunchy cheese and pistachio cream.

180 g of shrimp, breaded with coconut zest, served with pineapple and mango sauce.

Sea bass fish fillet cooked in butter with house marinade, served on banana leaf with onion, cilantro and roasted pineapple.

250 g of USDA choice quality marinated flank steak, grilled, accompanied by enmoladas/enchiladas, guacamole and refried beans.

3 corn tortilla tacos stuffed with Chihuahua cheese or chicken, bathed in red, green or house specialty mole sauce, accompanied by country-style rice.

200 g of beef fillet heart, wrapped in bacon, cooked on the grill, served with asparagus, cambray potatoes and cherry tomato, bathed in hunter sauce.

200 g of beef fillet heart, served with avocado gratin on a chipotle sauce, accompanied by asparagus and esquites.

250 g of grilled chicken breast, with a mixture of asparagus tips, guajillo chili, garlic, mushrooms and butter or in house specialty mole.