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EX SUEGRA “Chileatole, corn, “escamoles” and green bean pure
VUELVE Shrimp, octopus, venom and avocado*
ATEMPORAL Hoja santa puree, butter crumble and wild mushrooms
TIRADITO DE JÍCAMA Scallops, green harissa aguachile, jicama*
HUMMUS Chickpeas hummus, seed oil, yogurt and fig oil
ENSALADA DE CRAYOLAS Beets, tzaltziki and smoked stracciatella
MOSAICO Hummus, arugula, peanuts, red onion and citrics
PORK CHOWDER Chicharron cream in sour dough bowl
TOSTATÚN Tapioca “Tostada”, Fatty Tuna and “Chintextle” Mayonnaise
CHILAKAS Chili, bacon, “requeson”, sesame seed and champagne vinegar salsa
CARACÚ Bone marrow, beef tartar, habanero ponzu*
CALAMARDO Y COLIFLOR Colliflower with adobo, comfited pineapple and squid puree
RISUEÑO Risotto, “codzito sauce”, squid ink, cured egg yolk and mussels
CHANCHO PEZ Lobina, ensalada fresca, puré de confit
PULPAUL Pulpo, adobo de chapulín, puré de ajo blanco, verdes
LENGÜITA Lengua, recado negro, kale frita
MOLITO Mole amarillo, coloradito con curry y jaiba de concha suave
TENTEMPIÉ Chamorro, salsa borracha y poro tatemado
CALAMARINO Calamares rellenos de orejitas y manitas de cerdo y salsa de tres chiles
CHOR BI Short Rib braseado, jus y ensalada al mojo*
Cocktails
BY Nicanora Tomás
EXTRACTO DE VIDA Calmly rested with flowers of peace, Chickpea beans, Serene Water, Yellow lemon union in balance with agave honey and the majesty of Mango Boing.
MODA ARTESANAL Mezcal Colorado Infused with Corrugated Rosella Flowers, Silky Lemon Juice and Satin Salt with Habaneros.
AMNESIA DE ASOMBRO Lush water melon juice flavored with cloves and cardamom, gin and a surprising touch of lemongrass.
ME LO CHINGO Don’t ask what’s in there, it’s delicious. (Tequila Cristalino)
MONEDA NACIONAL Bushmills, Miracle Syrup of Roasted Wheat, Sparkling bubbles and Bitter String of Oranges.
NEGRONI The Negroni, a cocktail replicated innumerably. However, this is the first time you are getting it right now, today, with these clothes and with this company. Feeling unique and irreplaceable is in your hands.
MOSCA 3 words only: Dry, bitter and sweet* *No flies were injured in preparation for this cocktail.
DOS CON TODO Oaxacan Spirituous with Acidulated Guava Paste, Agave Extract Honeys and a sublime sigh of bitter orange.
AGUA DE CALZÓN Mix with magical powers of Lillet, Reed Hair, Tears of Orange and Exotic Spice Blood.
VIÑA FINA Vague and inappropriate peach syrup, Street Pinch of Orange, Refined 10 years old irish and Italian Pompous.
ALKIMYA Sweet and Refresh Lemon Snow,Transmuted Into An Illustrious Elixir With a Touch of Vermouth.
NO FIG-URATIVO Shepherdess Herb Hodgepodge, Jojoto distillate, Grog, Vermouth, and Milky Leaf Oil.
ANHELO Subjective Intention of the Herbal Flavors, with the purpose of Pretending to Seduce you with its Delicacy.
CHANCHO PEZ Seabass, fresh salad and comfit puree
PULPAUL Octopus with grasshopper adobo, garlic pure, and green leaves
LENGÜITA Beef tongue, black “recado” and fried kale
MOLITO Amarillo and coloradito “mole” with curry and soft shell crab
TENTEMPIÉ Hock pork with salsa borracha and charred leek
CALAMARINO Squid stuffed with pork and mushrooms, with three chilis sauce
CHOR BI Brased short rib, jus and “al mojo” salad
Desserts
TRES LECHES Spiced cake, coconut “tres leches” infused with sake and seasonal compote
FARZAFRAN Passion fruit curd, citrics, and saffron granita
HAPPY ENDING Inverted chocolate tart, butterscotch and caramelized hemp seeds