Our Menu

A Celebration of Mexican Flavors

Food with roots, fire, and soul

Our menu honors Mexican cuisine in every way—from dishes born over a fire to those grown in our fields. We blend traditional recipes with organic ingredients and ancient techniques, creating food that’s full of character and care.

Reserve your table

Breakfast

Served from 08:00 am to 1:00 pm.

  • Fresh seasonal juice ~ 300ml
    65
  • Seasonal fruit plate ~ 150g
    90
  • House-made granola prepared daily ~ 100g
    65
  • Bulgarian yogurt ~ 100g
    70
  • House-made with natural herbs and fruits ~ 200ml
    Ask about the current selection.
    50
  • Americano coffee ~ 200ml
    50
  • Espresso coffee ~ 50ml
    55
  • Cappuccino, latte ~ 200ml
    85
  • Traditional spiced coffee (café de olla) ~ 200ml
    60
  • Metate-ground chocolate ~ 200ml
    Made with cacao from Soconusco, Chiapas, toasted on a comal and ground using the pressure of the metlapil over a hot metate. With the arrival of the Spanish, cinnamon and Veracruz piloncillo were added, giving rise to the mestizo flavor we preserve today as a living technique. Original recipe prepared with water.
    With water 60
    With milk 70
  • Atole of the day ~ 200ml
    Made with organic corn nixtamalized in-house, ask for today’s flavor.
    65
  • Champurrado atole ~ 200ml
    Blend of metate chocolate and blue corn masa.
    65
  • Porfirian coffee ~ 200ml
    Ground coffee rested overnight in a clay jar buried underground, then gently heated and strained; smoother and slightly sweet.
    65
  • Traditional sweet varieties ~ 1 pc
    Ask about our daily bread basket
    25
  • Viceregal Pan-vazo ~ 3 pcs
    The oldest known bread in Mexico, a crisp and fluffy white bread with 72 hours of fermentation. Served with house-made jam.
    75
Platter of Hacienda Antojitos
Quesabirrias
Metate-Ground Chocolate

Breakfast Suggestions

  • Don José’s 4 (300g)
    Egg omelet with roasted tomato, cheese, and house-made flour tortilla. Spinach and cherry tomatoes.
    180
  • EGG WRAP WITH MILPA VEGETABLES ~ 320g
    Covered in “Las Erres” ranchera sauce, huauzontle, squash blossom, and Don José salsa macha.
    180
  • Egg with Tía Lencha Machaca ~ 320g
    An essential dish of northeastern haciendas; since the 19th century it appears in various cookbooks such as Margarita Haces’ “Cocina Neoleonesa.” Served with pico de gallo, beans, guacamole, and house-made flour tortillas.
    240
  • Egg 1908 ~ 340g
    Recipe rescued from the Hacienda of San Miguel Regla in a 1908 manuscript; chile with egg is the quintessential hacienda meal. Scrambled eggs with panela cheese and fried tortilla, stewed with pasilla and ancho chile adobo and avocado.
    180
  • MOTULEÑOS EGGS ~ 345g
    Blend of tomato sauce, plantain, ham, peas, fresh cheese, and cream, with fried eggs served over tortillas stuffed with black beans.
    190
  • ENCASED EGGS ~ 300g
    It was a tradition on hacienda griddles to cook eggs inside freshly made tortillas, as noted in the chronicles of Mariano Azuela. Eggs cooked inside fresh tortillas, topped with pork shank stew in green sauce.
    210
  • VOLCANIC EGGS ~ 300g
    Creation inspired by pre-Hispanic stone tools: Poached eggs served in bean broth with hoja santa, habanero chile, nopales, mushrooms, and avocado in a hot molcajete.
    210
  • EGGS YOUR WAY ~ 300g
    Scrambled, fried, in a sandwich, omelet, or soft-boiled. Served with beans and vegetables from the garden.
    180
  • MEZQUITAL ENCHILADAS ~ 380g
    Casserole-style enchiladas baked in a stone oven, with tomatillo and morita sauce, cream, and house-made cheese.
    220
  • TRADITIONAL CHILAQUILES ~ 320g
    With organic corn nixtamalized in-house, topped with green tomatillo sauce or red tomato and serrano chile sauce. With cream, ranch cheese, and beans.
    180
    With 2 organic eggs220
    With chicken 220
  • Quesabirrias ~ 2pz
    Delicious combination of slow-cooked beef birria with a secret blend of chiles and spices, served in a house-made flour tortilla, melted with adobo-seasoned Manchego cheese.
    150
  • HACIENDA ANTOJITOS PLATTER ~ 450g
    It’s impossible to think of haciendas without nixtamalized corn. Our corn comes from the valleys of Tulancingo and is freshly ground every day. Cooked corn dough shapes were common in daily life, especially for preparing meals for field workers. Here we present a selection of traditional shapes: tetelas, chorreadas, tlacoyos, and gorditas with Don José’s salsas and guacamole.
    200
  • OATMEAL AND FRUIT MEDLEY BOWL ~ 340g
    Oats cooked with cinnamon, piloncillo, nuts, chia, coconut, and seasonal fruits. Served with water or coconut milk.
    180
  • “Don Manuel” salsa macha (secret recipe) ~ 150g
    100
  • House-made jocoque ~ 100g
    70
  • Xoconostle jam ~ 100g
    85
  • Hand-pressed corn tortillas ~ 5pcs
    25
  • House-made flour tortillas ~ 3pcs
    25
  • Fried plantain ~ 80g
    45
  • Refried beans or beans from the pot ~ 100g
    80
  • Avocado portion ~ 80g
    40
  • Bacon or ham ~ 75g
    45
  • Panela or Manchego cheese ~ 100g
    50
  • Fried plantain ~ 80g
    45
Don José’s 4
Encased Eggs
Volcanic Eggs
Mezquital Enchiladas
Tía Lencha's Eggs with Machaca

Lunch & Dinner

Served from 1:00 pm to 10:00 pm

  • Ahuacamolli (Guacamole) (220g)
    19th-century recipe with tomatillo, garlic, avocado, and fresh cheese. Prepared at your table in a molcajete.
    200
    With Rib Eye Chicharrón ~ 100g 330
  • Chapulín Tostadas (450g)
    Fresh salpicón with cuaresmeño chile, chapulines, and salsa macha.
    170
  • Tender Garden Baby Corn (4 pcs)
    Topped with chicatana ant dressing.
    180
  • Fire-Roasted Cauliflower (400g)
    Fried in Don Manuel salsa macha, cheese sauce, sherry, avocado, and Ocosingo ball cheese.
    180
  • Yolotl Salad (300g)
    Roasted tender beet, baby spinach, house-made jocoque, xoconostle jam, and citrus vinaigrette.
    150
  • Luna Salad (300g)
    Crisp romaine lettuce, cheese dressing, Gorgonzola, crispy bacon, and cherry tomatoes.
    140
  • Royal Nopal Salad (280g)
    Pickled cactus cubes with cucumber and toasted green pumpkin seeds, over a tostada with guacamole. Finished with house-made fresh cheese.
    120
  • Elegant Consommé ~ 200g
    A common recipe in the mansions of the patrons. Stew simmered for 8 hours with marrow and vegetables, clarified with a touch of sherry.
    140
  • Tortilla Soup ~ 320g
    Tomato and guajillo chile broth infused with a touch of epazote. Served with fresh avocado, shredded Oaxaca cheese, a touch of cream, and crispy fried tortillas.
    130
  • Josefina’s Dry Fideo ~ 280g
    The original recipe of Doña Josefina Velázquez de León: with avocado and a yogurt-stuffed meatball. Topped with mora chipotle sauce.
    160
  • Nopal & Oxtail Soup ~ 210g
    Slow-cooked for hours with tomato, nopales, and cubes of fresh cheese.
    140
  • Hacienda Antojitos ~ 450g
    Cooked corn dough shapes were common in daily life, especially for preparing meals for field workers. Here we present a selection of traditional shapes: tetelas, chorreadas, tlacoyos, and gorditas with Don José’s salsas and guacamole.
    200
  • Pork Belly Tacos ~ 2pcs
    Pork belly (known as pancetta or pork belly in other cultures) was a staple cut in haciendas during slaughter days. Glazed with pineapple and served with pico de gallo.
    185
  • The Foreman’s Tacos ~ 2 pcs
    Chef’s creation inspired by hacienda stew: battered fresh cheese, huauzontle, and chicatana ant dressing.
    180
  • Pork Rind Gordita ~ 2pcs
    Stuffed with pressed pork rind, guacamole, and ranch cream.
    150
Chicken in Maguey Leaf
Pork Shank in Recado Negro
Yolotl Salad
  • Clay Piñata Chicken ~ 400g
    Pre-Hispanic cooking technique using a clay “piñata” in a wood-fired oven. Organic chicken with pulque black mole cooked inside a clay piñata, served with huitlacoche.
    390
  • Catch of the Day with Morisqueta ~ 320g
    18th-century Michoacán stew made with meco chile, ginger, roasted tomato, and adobo ranch cheese.
    320
  • Pork Shank in Recado Negro ~ 650g
    With the flavors of Yucatán and the Mayan heritage of the henequen haciendas: whole baked pork shank with recado negro (blend of charred chiles and spices), nopales, and pickled onions.
    450
  • Chicken in Maguey Leaf ~ 380g
    Traditional meal of foremen in the Mezquital; tender chickens were marinated with ancho chile and pulque inside a roasted maguey leaf and cooked underground. Served with poblano strips.
    270
  • Short Rib with Procession Mole ~ 400g
    Special mole for patron saint festivities in the plains of Apan: dark with fire-roasted chiles and a slightly sweet finish. With Rib Eye short rib baked for 6 hours in a stone oven and fire-roasted cauliflower from our garden.
    450
  • Stone-Crusted Tongue (19th c.) ~ 300g
    Slow-braised beef tongue in tomato sauce and crusted with a morita chile “stone” crust. The chef adds Xnipec sauce to refresh the palate.
    300
  • Judas Mole (19th c.) ~ 400g
    Legacy of the Teotihuacan haciendas and nearly extinct. Traditionally prepared during Holy Week with ancho, morita, and guajillo chiles, maguey leaf, and xoconostle. Served with pork rib scented with avocado leaf and street-style esquites.
    310
  • Festive Mole Poblano ~ 400g
    Traditional from the convents of Puebla de los Ángeles. Made in-house with more than 20 ingredients. Farm-raised chicken leg with red rice and fried plantain.
    310
  • BEEF PICANHA ~ 220g
    With tender baby corn, chicatana ant dressing, and Yucatecan recado negro.
    390
  • RIB EYE ~ 350g
    With cambray onions pickled in agave honey, nopales, and beans from the pot.
    460
  • SKIRT STEAK ~ 220g
    With grilled nopales, guacamole, and poblano strips.
    380
  • Wood-fired pan vazo bread ~ 200g
    50
  • Special salsa macha ~ 100g
    45
  • Hand-pressed tortillas ~ 5 pcs
    25
  • House-made flour tortillas ~ 4 pcs
    25
  • Refried beans or beans from the pot ~ 100g
    80
  • Avocado portion ~ 80g
    40
  • Panela or Manchego cheese ~ 100g
    50
  • Fried plantain ~ 80g
    45
Judas Mole
Fire-Roasted Cauliflower
Chapulín Tostadas
Clay Piñata Chicken
Procession Mole with Short Rib
Ricotta Tetelas

Beverages & drinks

  • Historic Digestifs ~ 40g
    Fruit liqueurs, mistelas, and rompopes. Ask about the current selection.
    80
  • Teas & Herbal Infusions ~ 200ml
    House-made with natural herbs and fruits. Ask about the current selection.
    50
  • Specialty Coffee from Veracruz (100% Mexican)
    Americano coffee ~ 200ml 50
    Espresso coffee ~ 50ml 55
    Cappuccino, latte ~ 200ml 85
    Traditional spiced coffee (café de olla) ~ 200ml 60
  • Metate-Ground Chocolate
    Made with cacao from Soconusco, Chiapas, toasted on a comal and ground using the pressure of the metlapil over a hot metate. With the arrival of the Spanish, cinnamon and Veracruz piloncillo were added, giving rise to the mestizo flavor we preserve today as a living technique. Original recipe prepared with water.
    With water60
    With milk70
  • Atole of the Day
    Made with organic corn nixtamalized in-house. Ask about today’s flavor.
    65
  • Champurrado Atole
    Blend of metate chocolate and blue corn masa.
    65
  • Porfirian Coffee
    Ground coffee rested overnight in a clay jar buried underground, then gently heated and strained. Smoother and slightly sweet.
    65
  • Fresh Water
    (Xoconostle, pineapple with ginger)
    Pitcher 210
    Glass 60
  • Soft Drinks
    Coca-Cola, Apple soda, Sprite, Fanta, Fresca, Sparkling water 60
    Topo Chico 65
    Bottled water 30
  • Milkshakes
    Strawberry, Vanilla, and Chocolate
    95
  • Frappé
    Cappuccino, Chocolate, and Mocha
    85
  • Fresh Juices
    Orange, Carrot, Beet, and Green
    65
  • Beers
    Corona, Victoria, Negra Modelo, Modelo Especial 85
    Chelada or Cuban-style beer 90
    Beer with Clamato 110
  • Craft Beers
    Cielito Lindo ~ 355ml 120
    Minerva ~ 355ml 120
Teotihuacan Tribute
Chiapas Cheese Flan
Mamey and Roasted Pineapple Tart

Desserts

  • Teotihuacan Tribute ~ 180g
    Don José’s famous creation: Soconusco, Chiapas cacao volcano with fruity mole poblano. Dehydrated nopal, xoconostle, and mezcal-caramelized peanuts.
    140
  • Chiapas Cheese Flan
    Artisanal, with guavas marinated in hibiscus and fresh cream from our dairy.
    120
  • The Marquis’ Sponge Cake ~ 180g
    Traditional 19th-century hacienda sponge cake, three milks, fried plantain, strawberry, and caramelized pineapple.
    140
  • Mamey and Roasted Pineapple Tart ~ 180g
    With xoconostle jam, pineapple honey, and piloncillo.
    140
  • Warm Corn Pound Cake ~ 150g
    With 18th-century almond and lemon peel rompope and house-made guava preserve.
    140
  • House-Made Ice Creams & Sorbets ~ 100g
    Made with 100% natural ingredients following the traditional mechanical churning technique. Ask about our cacao ice cream and seasonal flavors.
    100

Bookings

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Carretera Tuxpan Poza Rica, Salida Km 27, 55850, San Martín de las Pirámides
We’re inside the Teotihuacán Country Club