Chef Hilario Tinoco

TLALPEÑO BROTH WITH CHICKPEAS AND CHICKEN , BIT OF CHIPOTLE PEPPER

SHRIMP OR GROUPER FISH WITH AJILLO SAUCE, MEXICAN RICE AND SAUTED VEGETABLES. TORTILLAS,RED SAUCE, GREEN SAUCE, GUACAMOLEAND PICO DE GALLO (TOMATO, ONION, CILANTRO, JALAPEÑO PEPPER, LEMON JUICE AND SALT)

THREE MILKS CAKE

CUCUMBER INSALATA,WHITH PROSCIUTTO, OLIVE OIL, LEMON JUICE AND ROASTED LETTUCE

GRILLED RED SNAPPER AND SPAGUETTI AMATRICIANA WITH RED SAUCE, PECORINO CHEESE. VARIETY OF BREAD, OLIVE OIL, BALSAMIC VINEGAR

TRADITIONAL TIRAMISU

Ceviche cítrico: red snaper marinated with lime juice,cilantro, and pink salt, served with roasted tomatos and corn, red onion, mango and cucumber, tortilla chips and citrus jalapeño sauce

Poc – chuk octopus tostada: grill octopus marinated in “recaudo blanco” oregano, ajo, sour orange, salt and pepper, served in corn tostada with alioli, red molcajete sauce, guacamole, grill pineaple and red onion relish

Green tikin – xic fish salmon: salmon fillet marinated and cook with mexican Green marinated (Green tomatillo, onion, garlic, parsley, sweet chili, and olive oil ) served with white rice, confit vegetables and beet root sprouds

Torta de elote: corn cake, dulce de leche ice cream, served with hot chocolate shot, and spicy caramel

Onion soup: the classic récipe made with yellow onion and White wine, served with chesse and baguette crutons

Ratatouille: a vegan classic made with egg plant, green an yellow zuchini, bell peppers and tomatoes cooked in tomatoe and thyme sauce

Beef bourguinon: beef stew made with srping onions, carrots, mushroms and bacon cooked in a butter red wine sacuce, served with truffa mash potato and fresh parsley

Classic creme brulee or eclair with chocolate and pastry cream