MAIZ AZUL INGLES

Four blue corn tostadas topped with toasted pumpkin seed "sikil pak", featuring chapulines, escamoles, chicatana ants, and maguey worms sautéed in mezcal, finished with a subtle habanero and sour orange gel. An Ancestral Tasting

Hass avocado with yellow lemon zest, smoked sea salt, and fresh criollo cilantro.

Hass avocado, yellow lemon, and smoked salt, finished with toasted chapulines and a touch of criollo cilantro.

Pibil-style tender pork marinated in ''recado rojo' which is a rub made from axiote seed and spices, baked with local wood fire. The most emblematic dish in the mayan peninsula.

Tlayuda a typical dish from Oaxaca it is a large toasted handmade tortilla whit a bean base and "asiento" which is a seed spread, it is served with oaxaquen cheese, lettuce, red cabbage, tomato and avocado.

Tlayuda a typical dish from Oaxaca it is a large toasted handmade tortilla whit a bean base and "asiento" which is a seed spread, it is served with oaxaquen cheese, lettuce, red cabbage, tomato and avocado. and your Choice of: Tasajo "which are strips of beef cure in salt"

Tlayuda a typical dish from Oaxaca it is a large toasted handmade tortilla whit a bean base and "asiento" which is a seed spread, it is served with oaxaquen cheese, lettuce, red cabbage, tomato and avocado. and your Choice of: Chapulines whitch are small edible toasted grasshoppers.

3 tacos are made hit Blue corn tortilla. they come with a rice and your Choice of proteínicos and sauce on top. select your options First, what protein do you want? - Pork - Chicken - Plantan - Jalapeño stuffed with cheese Second, with what sauce? MOLE VERDE: cooked with pumpkin seeds ENCACAHUATADO: cooked with peanuts MOLE NEGRO: cooked with chocolate (traditional from Oaxaca city) CASTACAN: Pork belly with non-spicy guajillo chili.

Pork belly served on a bed of huitlacoche mole (huitlacoche Mexican delicassy) and garnished with cacao nibs and amarynth. Accompanied by hand-made tortillas

Corn dough with beans wrapped in banana leaf cooked in steam accompanied by traditional MOLE sauce of your choise. MOLE VERDE: cooked with pumpkin seeds ENCACAHUATADO: cooked with peanuts MOLE NEGRO: cooked with chocolate (traditional from Oaxaca city)

TAMAL WITH OPTION OF PORK OR CHICKEN ACCOMPANIED WITH A MOLE OF YOUR CHOICE (MOLE VERDE, MOLE NEGRO, ENCACAHUATADO)

210ml

210ml

1,200L Caguama

1,200L Caguama

Frosted with Jamaican salt, lemon and sauces inside.

Frosted with salt and lemon insid

candied with hibiscus salt with Clamato, lemon and sauce inside

Drink with white Tequila, lemon, sour orange and with a special touch of holy leaf.

Balanced and refreshing cocktail, it has gin, soursop liquor, citrus fruits and a touch of basil.

Drink with spiced NAVAJAS rum, coconut liqueur and mint. as delicious and refreshing as a mojito.

Drink with BLUE CORN Vodka, grapefruit and tropical and refreshing batista bitters.

Drink with ZOTZ sprat mezcal, mandarin orange and worm salt. the best combination

Season's Fruit

Accompanied by citrus fruits, special salts and a chocolate truffle. MEZCAL ESPADIN; TOBALA AND CUISHE