Category for Sopas (Soups)
Zucchini, white onions, serrano peppers with chicken stock, crispy tortilla, and cotija cheese.
Crispy tortilla in pasilla chile broth with avocado, queso cotija, and cream.
Category for Los Insectos (Insect Dishes)
Grasshopper tostada with black beans and guacamole.
Ant eggs taco with onion, serranos, and butter.
Maguey worms taco.
Spicy chicatana ant salsa, very spicy.
Category for Antojitos (Appetizers)
Made fresh to order with cotija cheese, chicharrón, and fresh homemade tortillas.
Thin tortillas rolled and pan-fried, with shredded chicken breast or beef, served with salsa pasilla, avocado-cilantro salsa, crema fresca, and cotija cheese.
Fresh tuna tostada with chipotle, tamarind sauce, avocado, and fried leeks.
Shrimp or fish ceviche tostadas with orange and lime juices, serrano chile, cilantro, red onion, tomato, and olive oil, served over avocado puree.
Category for Huaraches
Typical from Michoacán.
Yucatán-style pulled pork.
Grilled beef tenderloin strip.
Grilled chicken breast.
Grilled fish of the day.
Grilled pork chop "enchilada" with bone.
Grilled zucchini and guacamole.
Category for Meriendas (Light Meals)
Chicken breast, roasted tomato sauce, cotija cheese, and toasted pine nuts.
Chicken, poblano cream sauce, melted cheese, crema fresca, and cilantro.
Pulled chicken breast, roasted tomatillo sauce, cotija cheese, and toasted pumpkin seeds.
Chicken breast, black bean sauce, crema fresca, cotija cheese, and sliced onion, optional: crumbled chorizo on top.
Pulled chicken breast covered with mole almendrado especial, goat cheese, drizzled with cream, and topped with fresh white onions, toasted sesame seeds, and cotija cheese.
Thin tortillas rolled and pan-fried, with shredded chicken breast or beef, served with salsa pasilla, avocado-cilantro salsa, crema fresca, and cotija cheese.
Three types: huitlacoche, flor de calabaza, or rajas poblanas con hongos, maiz y epazote.
Category for Ensaladas (Salads)
Shredded romaine and iceberg lettuce, black bean vinaigrette, avocado, queso fresco, peppers, and crispy tortillas with cilantro-jalapeño dressing.
Fresh cactus, grilled portobello mushrooms, spinach, tomato, red onion, serrano chile, cilantro, and red wine-lime vinaigrette, topped with cotija cheese.