Chef Victor Hugo Ramos

To accompany: Mexican rice, beans, guacamole, pico de gallo, two different sauces

Assorted vegetables made in different styles, like pastor style, oriental style, sautéed with butter or olive oil

Papaya compote with amaranto

Assorted vegetables sautéed whit butter, milanessa rissoto and fresh salad whit dressing

Big filet of fish baked in a species salt crust

Wine popsicle

To accompany: onion pickles, roast pineapple, cactus, rice, black refried beans, green sauce and mango sauce, limes and tortillas

Panko shrimp, pastor, longaniza and potatoes, sirloin steak and onions, chicken with rajas poblanas and dice cheese

Lemon Sorbet

To accompany: corn and flour tortillas, Mexican red rice, black beans, pico de gallo, guacamole, cactus salad, spicy green sauce and roasted red sauce

Flank steak, cecina beef, Mexican chorizo, fresh cheese, and pork ribs marinated in adobo sauce, everything cooked in a grill

Carlota (Mexican lime dessert)

Capresse salad

Gazpacho

Traditional Spanish paella, served with beef, pork sausage, chicken, bell pepper, onion, infused with saffron and seafood. (You can choose different options between, only seafood, beef, pork or chicken)

Red Fruit Sorbet

Mixed salad accompanied with roast apple, roast pear, roast papaya, sautéed asparagus and mango dressing

Portobello stuffed with zucchini, corn, tomato and onion gratin with vegan cheese

Macerated strawberry with balsamic vinegar, lime, mint leaves and sugar accompanied with roast cinnamon pineapple

Tomato salmorejo with jamon Serrano olive oil, hardboiled egg and Krispy bread

Stuffed cannelloni with beef marinated with tomato sauce and served with béchamel sauce

Catalan cream with porras and chocolate sauce

Picadillo beef tostadas, lettuce, tomato, black beans sauce and fresh cheese

Chicken breast in adobo sauce, potatoes and zucchini with melted cheese

Mexican churros with vanilla ice cream