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Romaine lettuce, baby spinach, corn, panela cheese, black beans, fried ancho chile strips, sesame vinaigrette with cilantro, and lime.
Original recipe of the guerrero coast with healthy ingredients. Shredded romaine lettuce, hominy, radish, red onion, marinated shredded chicken with oregano, and chile piquin vinaigrette.
Romaine lettuce, iceberg lettuce, arugula, tangerine, apple, raspberry, almonds, cashews, and pecans. Served with a pomegranate vinaigrette sauce.
Hearts of romaine lettuce, croutons, flakes of parmesan cheese served with a creamy ceasar dressing.
Delicious soup with shredded chicken breast, chile guero, bell pepper and its main ingredient lime
Delicious soup meatloaf lightly seasoned beef. Served in a broth of tomato with chipotle chile and cilantro
Hominy soup with shredded chicken breast in a delicious broth tomatillo and cilantro. Served with shredded lettuce, oregano, onion, green lemon and chile de arbol
Creamy soup of roasted poblano pepper strips, onion, corn kernels, seasoned with vanilla pod, and fresh sprigs of epazote.
Fresh squash blossoms, nopal, corn kernels, spinach, roasted poblano pepper strips, purslane, garbanzo beans, and seasoned with fresh epazote.
Three corn tortillas filled with shredded chicken bathed in a creamy delicious tomatillo sauce topped with grated oaxaca cheese, slices of onion and diced tomato.
Three corn tortillas stuffed with pork carnitas and chile poblano cream, shredded lettuce, shredded panela cheese and cream. Served with white rice.
Three corn tortillas filled with shredded chicken breast and bathed in our delicious mole poblano with a dash of sesame seeds.
Three corn tortillas filled with shredded chicken breast bathed in a delicious bean sauce with smoked chipotle pepper, topped with chorizo, sour cream, and crisp romaine lettuce.
Three small fried corn tortillas with refried beans, shredded pork marinated in axiote sauce and slices of red onion marinated in sour orange and oregano.
Two empanaditas filled with beef, vegetables, and potatoes in a chile ancho sauce.
Four pan-fried potato croquettes with crab and chorizo, on a tomatillo pico de gallo, topped with sour cream and cheese.
Three plantain banana empanaditas filled with refried black beans, epazote and panela cheese, served with chipotle salsa and honey.
Three shredded beef tostaditas with vegetables in a sweet creamy chipotle sauce on crunchy corn tortillas topped with sour cream and cheese
Three shredded chicken chalupas in a green salsa with potatoes. Served on a crunchy baked tortillita topped with sour cream and cheese.
Four small tostadas with fresh shrimp cooked in lime juice. Topped with pico de gallo, cucumber, guacamole & cilantro. Served on a crunchy corn tortilla
Delicious and creamy spaghetti, Recipe created by our chef, bringing dairy ingredients (milk, panela cheese and oaxaca) with chicken breast cubes.
Cheese and bean burrito served with white rice on the side.
Creamy nutella crepes stuffed with cream cheese and walnuts. Served with fruit
Fried rolled tortilla filled with shredded chicken, black bean sauce and topped with crumbled fresh cheese.
Crepes filled with turkey ham, re-fried beans and melted cheese. Served with fruit.
Delicious and light black bean soup with chicken breast cubes and cream (Cup)
Cannelloni filled with a savory recipe of rice sorbet with almonds and amaretto liqueur topped with seasonal red fruits
Flavorful experience from mexico. Smoth creamy flan with an orange touch and aromatic ancho chili peppers
Three portions of cake creamy mango, chocolate and strawberry
Delicious orange pudding mixed with little chunks of seasonal tropical fruit and crushed chocolate cookies served on an a chocolate bowl
Nuestra agua del campo, made with parsley, celery and pineapple.
Horchata
Coke, diet coke, sprite, orange and lemonade.
Toast or biscuits, butter and jam.
Mexican bread (bolillo), refried beans chorizo or ham, jack cheese and pico de gallo
Two fried eggs, poblano pepper strips, poblano pepper cream, refried beans and panela cheese.
Two eggs any style, beans, fried platains, ham, sweet peas, and panela cheese.
Two eggs any style, chilaquiles, epazote, panela cheese crema mexicana and refried beans.
Eggs, potatoes, chorizo, cheese, chipotle cream sauce and beans. Add bacon for $1.00
Squash blossom, potatoes, avocado, spinach, poblano pepper strips, jack cheese and bell pepper cream sauce.
Grilled marinated arranchera, mushrooms, potatoes, bell pepper, bacon, avocado, jack cheese, poblano pepper cream, refried beans and panela cheese.
Pineapple and celery juice 22oz.
With spinach milkshake 22oz.
Three large corn tortillas filled with shredded sauteed chicken, rolled and lightly fried. Topped with sour cream, panela cheese, guacamole, with a slice of fresh tomato, and onion
Three thick cornmeal dough patties covered with fried beans and traditional mexican sour cream. Your choice of chicken or beef.
A baguette loaf quartered and lightly spread with butter, refried beans and crushed chipotle peppers filled with tender flank steak, fresh salsa, and chunks of avocado.
Three corn tortillas stuffed with shredded pork, marinated in axiote and orange salsa. Served with slices of red onion marinated in lime, oregano and refried black beans.
Juicy beef in a salsa of crushed green tomatillo, chipotle, and cilantro. Served with rice, refried beans, and grated panela cheese on top.
Delicious traditional recipe from puebla, mexico. Mole served with slow cooked chicken, red rice and sprinkled with toasted sesame seeds.
Three large corn tortillas filled with shredded sauteed beef, rolled and lightly fried. Topped with sour cream, panela cheese, guacamole, with a slice of fresh tomato, and onion.
Three thick cornmeal dough patties covered with fried black bean, shredded pork marinated in axiote and orange sauce. Served with slice red onion and oregano lemon marinated.
Three folded large corn tortillas filled with flank steak glazed in chef ramiro's special marinade. Topped with poblano chile strips, sour cream, and garnished with fresh cilantro.
Battered chile poblano stuffed with queso fresco and blossom squash and tomato sauce. Served with red rice, refried beans and grated panela cheese.
Marinated flank steak with a corn tortilla dipped in bean sauce, whole grilled nopal, sliced tomato and queso panela. Served with red rice.
Fresh shrimp with pico de gallo cooked "al limon" with little chunks of cucumber and avocado, mixed with a touch of ketchup. Served with crackers or a corn tostada.
Fresh shrimp with pico de gallo, cooked in lime juice, crisp cucumber, guacamole, and cilantro. Served on a crunchy tortilla.
Boneless red snapper fillet cooked "papillote" style with cilantro, epazote, spinach, and sliced squash in a cilantro cream. Served with white rice.
Sauteed spicy shrimp with bell pepper and slices onions. topped with chef ramiro's special sauce. Served with white rice
Sauteed shrimp with garlic, serrano pepper, champinones, parsley, lime, and white wine. Served with white rice.
Delicious traditional recipe from puebla, mexico. Mole served with slow cooked chicken, "arroz rojo" and sprinkled with toasted sesame seeds.
Original recipe from oaxaca, mexico. Green mole made with green tomatillo, roasted squash seeds and epazote. Served with chicken and white rice.
Marinated flank steak with a corn tortilla dipped in bean sauce and nopal, queso panela. Served with red rice
Grilled lamb chomps bathed in the chef's special sauce accompanied by a salad of baby potatoes and nopales "al oregano"
Boneless chicken breast cooked and served on a "chile poblano" sauce, accompanied with a delicious salad of pineapple, coconout and bacon. Served with white rice
Delicious combination of steamed cooked pork and chicken with mushrooms and nopales all in a adobo sauce of "cascabel and pasilla " pepper. Served with "arroz rojo" , beans, green sauce and a nopales "pico de gallo" topped with shredded queso panela
Rib eye steak topped with a small chorizo link, served on a bed of mashed potatoes, asparagus, strips of bell peppers seasoned with "al cilantro" and a sweet "chile ancho" sauce"
Sauteed shrimp specially seasoned by chef ramiro with parsley, mushrooms, serrano pepper and white wine, served with cilantro rice
Sauteed spicy shrimp with peppers and onions, topped with chef's ramiro special sauce. Served with white rice
Fish fillet marinated in an "achiote" sauce cooked "papillote" style, bathed on "al pastor" sauce. Served on a roasted slice of pineapple with a bacon salad with pineapple and white rice
Boneless red snapper fillet cooked "papillote" style with cilantro, epazote and spinach with sliced squash. Served with white rice