Traditional cuisine

• oaxaca White cheese
• Mushrooms (fried mushrooms with onion)
• Mexican zucchini flower seasoned with onion and herbs
• Huitlacoche: one of a kind black mushroom that grows from corn (only for people with exquisite taste) cooked with corn grains and chili peppers
• Chicharron: crispy fried pork rind cooked in a hot tasty sauce.

Melted white cheese, plain or with cooked mushrooms, bacon or chorizo (spicy mexican sausage)

Any of the stuffings above, mixed with melted White cheese

Folded corn dough filled with fried beans covered with a delicious green tomato sauce, topped with cream and cheese

Small round shaped corn dough, topped with fried beans, shredded chicken, lettuce and cheese.

Mashed avocado mixed with chopped onion, tomato, and coriander.

Crispy fried pork rind rolls with avocado slices, White cheese dices, coriander and green chilli peppers.

Crispy pork rind order, thin or meaty

 Lamb broth mixed with chickpeas and meat chunks.

Chicken broth served with shredded chicken breast, rice, chickpeas and vegetables

Tomato broth served with shredded chicken breast , avocado, rice and chopped tomato, onion and coriander.

Spicy chicken broth, served with small pieces of chicken breast, avocado, vegetables, chipotle peppers fresh diced cheese.

Tiny sliced and fried tortilla chips, white grated cheese, avocado, cream and chipotle peppers in a delicious tomato broth.

Tomato broth served with small pieces of soft marrow, pork, chiken, bacon and carrots.

Red rice with a topping of mole: a truly mexican sauce made with ground chili peppers, many different spices and herbs, and a little bit of chocolate

Red rice with peas and carrots

Red rice with fried slices of platano macho (plantain).

Rice with fried eggs.

Our Specialty, lamb cooked for 12 hours in our traditional ground oven

310 grm. (683 pounds) served with nopal cactus salad and tlacoyos with ranchera sauce.

Our own recipe of Mole with chicken, the Mole is a truly mexican sauce composed of ground chili peppers, many different spices and herbs, and a Little bit of chocolate. Served with chicken thigh or breast.

Green stuffed vegetables rolled  and bathed in a soft delicious tomato sauce or Mole.

Slowly cooked pork in a traditional copper saucepan, hidalgo style.

Cooked hidalgo style, lamb meat steamed inside a maguey leaf mixed with tasty sauce, served with beans.

280 grs. (617 pounds) served with grilled nopales cactus, chalupitas and pico de gallo (diced tomato, onion, coriander and green chili).

• With garlic
• With butter

Small folded corn made tortillas stuffed with seasoned lamb brain

Green menudo, beef stomach cooked in a pumpkin seed sauce.

Lamb's stomach filled and marinated with ancho and guajillo chilli peppers sauce, cooked in a brick oven.

Lamb's head by piece cooked in a brick oven.

190 g. (0.418 pound) dried beef slices marinated in orange juice and salt, grilled and served with folded tortillas bathed in green and red sauce, accompanied with black beans, white cheese and cream

200 g. (0.440 pound) Thin grilled meat steak accompanied with mole enchilada, green enchilada, Poblano pepper strips with cream, beans and guacamole

Chicken breast 200 g. (0.440 pound) 

• Grilled with vegetables or french fries
•  Bread crusted with vegetables or french fries

Fillet sliced chunks 200 g. (0.440 pound)

•  Cooked Arroyo Style in a traditional guajillo chilli sauce (family recipe) and vegetables

Or

• Mexican style

Grilled and thin beef steak 200 g. (0.440 pound) served with:

        * Cooked and sauteed vegetables

        or

        * Your choice of green or red chilaquiles.

Soft tender beef steak 300 g. (0.661 pound) served with grilled onions, sauteed potatoes and Mexican-style cooked beans.

Grilled steak 200 g. (0.440 pound) served with: 

•  Cooked and sauteed vegetables 

or

• Your choice of green or red chilaquiles 

or

•  French fries

Cheese stuffed pepper, white cheese stuffed poblano pepper, battered and covered with a light tomato sauce. Choice of red rice or beans.

Beans 3 styles

• Refried, served with tortilla chips and fresh cheese.
• Rancheros, served with nopal dices, pork rind and white cheese.
• De la olla, kidney black beans served with their broth.

Breaded tender chicken fingers served with French fries.

Folded tortillas covered in a bean sauce sprinkled with cream and cheese.

Fried tacos, filled with chicken or white cheese, served with cream, cheese, and lettuce.

Nopal cactus salad. Tender nopal cactus dices mixed with chopped onion, tomato and avocado slices. Topped with fresh white cheese. (Nopal is the edible pad of a prickly pear cactus)

Mestiza Salad. Tomato, avocado and lettuce with white cheese, tiny sliced fried tortilla and home made dressing

Green Salad. Watercress, lettuce, fried chopped bacon, jicama slices, nuts and sesame seeds, with homemade dressing or vinaigrette.

Red fruits salad. Fresh lettuce and arugula accompanied by strawberry, raspberry, blackberry and caramelized seeds with a maple dressing.

Traditional mexican recipe, house made kind of egg pudding custard topped with caramel sauce

Carrot cake

Iced lemon pie

Chocolate cake

Dates and nuts pie

Guava cake