Grilled chicken breast with tomatillo salsa fresco sweet plantains, baked rice tortita, black beans.

Barbecued lamb shank braised with Chile ancho and avocado leaves, guacamole, black beans, red tomato rice.

Chicken enchiladas in your choice of tomatillo green salsa or rich red mole, housemade queso fresco, Mexican crema, sweet onion.

Grilled duck breast in rich black mole typical of Oaxaca made from 26 magical ingredients red tomato rice, Swiss chard.

Grilled skirt steak in tequila lime marinade, roasted spring onions and jalapenos, green rice, charro beans.

Grilled skirt steak enchiladas in arbol salsa melted queso chihuahua, avocado, romaine, sweet onion, crema, queso fresco, red tomato rice.

Yucatan pork roasted in banana leaves and achiote citrus salsa xnipec of pickled red onion and habanero saffron rice and sweet plantains.

Mushroom and queso fresco enchiladas in tomatillo salsa with housemade queso fresco, Mexican crema, sweet vidalia onion.

Roasted poblano Chile stuffed with housemade queso fresco and queso Anejo lightly battered and baked in a spiced tomato sauce, black beans, red tomato rice.

La palapas vegan plate: huitlacoche corn mushrooms guacamole, pico de gallo, sauteed Swiss chard, grilled nopal cactus, pinto beans.

La palapas vegetarian plate: 3 potato taquitos, guacamole, salsa de arbol, rice tortita, grilled nopal cactus, black beans.

Traditional from the Pacific coast fresh catfish filet in guajillo Chile and achiote barbeque, saffron rice, sauteed green beans.

Baked tilapia in mild Yucatecan green pumpkin seed pipian with roasted Chile serrano saffron rice, sauteed Swiss chard.

3 soft corn tacos of achiote rubbed tilapia filet with crisped Chile pasilla and romaine sides of chipotle crema and avocado tomatillo salsa, red tomato rice, black beans.

Shrimp sauteed with golden roasted garlic cloves red tomato rice, slow cooked black beans.

Shrimp in tamarind ancho pasilla salsa saffron rice, sauteed green beans.

Shrimp with red guajillo Chile mole from morelos, red tomato rice, refried vegetarian pinto beans.

Calamari pan seared with a devilish spicy salsa of ancho pasilla chiles refried vegetarian pinto beans, red tomato rice.

Grilled cactus.

Smoky bacon spicy pintos.

Vegetarian black beans.

Spicy guajillo chorizo.

Garlic sauteed swiss chard.

Baked rice tortita.

Green tomatillo rice.

Vegetarian pinto beans.

Taqueria style grilled spring onions.

Epazote sauteed corn.

Shallot sauteed green beans.

Chayotes in spicy crema.

Vegetarian saffron rice.

Red tomato rice.

Cinnamon empanada stuffed with rice pudding with cinnamon ice cream.

Moist cake with fluffy meringue icing drizzled with 3 milks.

Homemade rose petal ice cream parfait with fresh whipped cream and Belgian chocolate sauce.

Traditional vanilla, caramel and kahlua flan.

Sweet harvest corn ice cream parfait with homemade cajeta and toasted macadamia nuts.

Embossed tin filled with dark chocolate spiced with ancho and chipotle chiles.

Dark and milk chocolate walnut brownie from the hand grinding stone with dulce de leche ice cream.

Avocado velvet pie in crisp graham crust with vanilla~lime sour cream, hibiscus syrup, toasted pistachios.

Delicate crepes folded with homemade cajeta goats milk caramel with toasted pecans.

Belgian-Mexican chocolate pudding with whipped cream and chocolate lace.