| Main Course - Plato Principal |
Price in Pesos
|
|
|
Filete Eréndira
Beef tenderloin bathed with scented ten chile oil and garlic flakes |
$250.00
|
Filete Nicolasa
My Friends Corner: Chef Gerardo Vázquez-Lugo
Dry chile crusted beef tenderloin with hibiscus flower sauce and tequila caramel apples |
$250.00
|
Pescado Tikin-Xic
Yucatán style catch of the day in achiote sauce, wrapped in banana leaves |
$210.00
|
Pescado a los tres chiles
Grilled catch of the day with a sundried three chile sauce |
$210.00
|
Atún de Baja
Fresh local seared tuna with organic tomatoes, black olives & basil |
$220.00
|
Crepas de Pollo con Mole de Pistache
Chicken crepes with traditional pistachio mole |
$200.00
|
Pollito de leche en Mole Blanco
My Friends Corner: Chef Alicia D'Angeli
Roasted organic baby chicken with white mole |
$220.00
|
Dobladitas Negras
Soft plantain tortillas with roasted duck and black mole from Oaxaca |
$220.00
|
Chile Relleno San José
Shrimp stuffed ancho chile with goat cheese and cilantro sauce |
$230.00
|
Medallón de camarones al Ajillos
Grilled shrimp steak bathed with garlic & guajillo chile sauce |
$240.00
|
Mixiote de Cordero en Verde
My Friends Corner: Elsa Kahlo
Traditional Lamb stew wrapped in agave skin paper |
$320.00
|
Cola de Langosta a las Brasas
Charcoaled lobster tail with a duet of mango & sundried chile butters |
$370.00
|
