Served with pork belly, duck chorizo and quail egg and panela cheese with habanero jelly.

Made to order at the table.

Pickled cabbage and fresh greens and served with toasted pumpkin seed vinaigrette.

Served with huitlacoche with bacalao.

Served with flour tortillas.

Served with hearts of plam, orange and pico de gallo.

Papaya, watermelon and fennel salad and served with tequila vinaigrette.

Served with pasilla peppers, crema, avocado and chihuahua cheese.

Served with squid, scallops, shrimp and softshell crab.

Octopus and spanish mackerel ceviche, with onion, cilantro, jalapeno, tomato and avocado.

Octopus, scallop and oyster cocktail, with onion, cilantro, jalapeno, tomato and avocado.

Served with apple, lemongrass and aji amarillo pepper in a yuca shell.

Served with fried artichokes, corn foam and chicharrones.

Served with ricotta and zucchini flowers, with poblano pepper sauce.

Served with sauteed mushrooms and corn, poblano and onion salad.

Served with guacamole, chiles toreados and coctus-fava bean salad.

Served with sweet potato-chipotle mash.

Served with plantain pancake and roasted pineapple salsa.

Blue cheese and apple, goat cheese and date, mushroom, onion and truffle.

Shrimp, chicken, morcilla, duck and melted chihuahua cheese.

Served with acacia seed-tomatillo sauce and roasted vegetables.

Served with garlic and quajillo pepper sauce.

Served with ground turkey, dried fruit and nuts, with a creamy walnut sauce and pomegranate.