Mexican Menu

Appetizers

CAMARONES AL AJILLO (costa Pacifica)
Shrimps sautéed in garlic and chili peppers with lemon and homemade
mayonnaise.

ENSALADA DE CACTUS (Coahuila)
Fresh watercress, edible flowers, sprouts and arugula garnished in a cactus brine
with queso fresco cheese and homemade croutons.

CEVICHE DE COCO (Guerrero)
Tender fresh coconut pieces, garnished with tomato, onion, coriander, lemon,
and red sauce, with a side of tortilla chips.

SOPA DE FLOR DE CALABAZA (Estado de México)
Pumpkin flower soup served with a side of quesadillas.

Main

MOLE POBLANO (Puebla)
Tender chicken breast in a homemade mole sauce made up of 35 different
ingredients, accompanied by a side of white rice and corn.

PESCADO A LA VERACRUZANA (Veracruz)
Whole grouper in a traditional tomato sauce with onion, capers, olives and xcatic
pepper with a side of oven baked cambray potatoes.

CHILE EN NOGADA (Puebla)
Poblano pepper filled with shrimps and a cristalized stuffing of apple, peach,
raisins, pumpkin and dates, served with a walnut and pomegrenade sauce.

TACO DE BARBACOA (Jalisco)
Braised beef rib meat glazed with a homemade barbeque sauce served with
tortillas and grilled onions.

COCHINITA PIBIL (Yucatan)
Traditional slow roasted suckling pig marinated in the juice of bitter oranges and
annatto, served with tortillas and pickled red onions.

Dessert

CARLOTA (Hidalgo)
Charlotte lemon ice box cake.

PAN DE ELOTE (Queretaro)
Sweet corn cake with homemade vanilla ice cream.

MOUSSE DE ZAPOTE (Guanajuato)
Sapote fruit mousse with orange eggnog.

PLATO DE FRUTA MEXICANA
Mexican tropical fruit salad.

WELCOME SHOT

Traditional Margarita served in a Jalapeño Pepper decorated with Oaxacan salt worm

PETIT FOURS

Selection of Mexican sweets

PALATE CLEANSER

Sorbet of the day