Salad of today´s harvest from “las chinampas” with “cotija” cheese
$150

Charred avocado tartare with ant larvae and mexican herb chips
$295

“Huauzontles” with Chiapas´ Cuadro cheese, amaranth and tomato ragout
$180

Jerusalem artichoke tamale with pine nuts in a tree spinach pipián sauce
$145

Crab tostada with lime, radish and habanero chili mayo
$315

Cured and smoked Kampachi, yuzu, infused oil of flowers and horseradish and an emulsion of oysters
$315

Roasted eggplant in black garlic mojo, macadamia nuts, basil and “hoja santa” sauce
$330

Atocpan style mole and a selection of pleurotus mushrooms in an emulsion of butter and pitiona
$370

Catch of the day “barbacoa” style in a grasshopper “adobo” with beans
$495

Creamy rice with Ocosingo cheese, “segueza” from central valleys and chicatana ant “chorizo”
$520

Pork in “chile pasado”, potatoes and roasted season fruits infused in “chiles”
$490

Braised oxtail in black “recado”, “chile habanero” and red glazed onions “au jus”
$595

Mamey panna cotta, sweetened corn crumble and mamey seed ice cream
$140

Oaxacan chocolate pot baked on coals (15 minutes in the oven)
$140

Sapodilla fruit rocks with sapodilla fruit pulp and pink peppercorn gel
$140

Red berries “caos”
$140

Dessert tasting / $ 300 (per person)