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

Starters and soups

  • Ahuacamolli (Guacamole) ~ 220 g
    A 19th-century recipe made with tomatillo, garlic, avocado, and queso fresco. Prepared tableside in a traditional molcajete.
    With Rib Eye Chicharron ~ 100 g330
    220
  • Chapulín (grasshopper) tostadas ~ 450 g
    A crisp, corn tortilla with fresh salpicón, chile cuaresmeño, toasted grasshoppers, and salsa macha, adding a smoky and spicy touch inspired by traditional countryside flavors.
    170
  • Tender corn from our garden ~ 4 pieces
    Organically grown and harvested in our garden. Topped with chicatana ant dressing.
    185
  • Countryside esquites ~ 300 g
    Our version of the classic pre-Hispanic toasted corn dish: tender corn in a rich double-cream cheese sauce, topped with chile morita powder and Cotija cheese from Michoacan.
    160
  • Charred cauliflower ~ 400 g
    Charred and fried cauliflower served with Don Manuel’s salsa macha, cheese sauce, sherry, avocado, and bola cheese from Ocosingo.
    180
  • Yolotl salad ~ 300 g
    Roasted beetroot, baby spinach, house-made jocoque, xoconostle jam, and a fresh citrus vinaigrette that balances every ingredient.
    150
  • Nopal rey salad ~ 280 g
    Diced pickled nopal with cucumber and toasted green pumpkin seeds, served on a tostada with guacamole and finished with house-made queso fresco (fresh cheese).
    120
  • Mestiza quinoa ~ 290 g
    A quinoa timbale with mango, pomegranate, aromatic herbs, and cherry tomatoes from our garden, served over artisan avocado yogurt and topped with queso fresco (fresh cheese).
    140

Hacienda brunch

  • Mesquite-smoked braised short rib tamal ~ 1 piece
    An artisan tamal topped with beef short rib, slowly braised and smoked over mesquite wood. Served with a deeply flavored mole de procesión, rich in spices, complexity, and tradition.
    175
  • Sope of two heritages ~ 1 piece
    A house-made corn base prepared with our own nixtamal and beans, hand-pinched following the pre-Hispanic technique once used to make plates for ancient farmers. Topped with selected Angus arrachera, uniting the traditions of central Mexico with the cattle-raising heritage of the north.
    185
  • Dark corn quesadilla ~ 1 piece
    Fried or cooked on the comal. Made with house-nixtamalized native dark corn, honoring the process and flavors of our Mesoamerican history. Choose a traditional filling: quesillo, squash blossom, huitlacoche, mushrooms, or pressed chicharron.
    75
  • Skillet of melted cheese
    A blend of melted Mexican cheeses, some made in our own dairy.
    Plain 160
    Mushrooms from our garden 170
    Chorizo from Don Anselmo’s farm 185
    Topped with poblano pepper strips 185

From the garden

  • Fresh seasonal juice ~ 300 ml
    65
  • Seasonal fruit plate ~ 150 g
    90
  • House-made granola, prepared daily ~ 100 g
    65
  • Bulgarian yogurt ~ 100 g
    70

Made from corn

  • Antojitos de la hacienda ~ 450 g
    A selection of traditional masa shapes, including tetelas, chorreadas, tlacoyos, and gorditas, served with guacamole and Don José’s traditional salsas.
    200
  • Coastal tacos ~ 2 pieces
    Battered sea bass from the Veracruz coast on a handmade nixtamalized tortilla, with red cabbage and our traditional Santa and Oviedo salsas. A journey from Veracruz to the Hacienda.
    185
  • Foreman’s tacos ~ 2 pieces
    Our chef’s creation inspired by hacienda stews: battered queso fresco (fresh cheese), huauzontle, and a delicate chicatana ant dressing.
    180
  • Pork belly tacos ~ 2 pieces
    Traditional pork belly, highly prized on the haciendas, glazed with pineapple and served with fresh pico de gallo salsa.
    185
  • Chicharron gordita ~ 2 pieces
    Filled with pressed chicharron, guacamole, and country cream.
    150
  • Maya gordita ~ 1 piece
    A blue-corn gordita made with our own nixtamal, filled with tender house-cooked octopus from the peninsula and topped with queso fresco (fresh cheese) from our farm.
    180

From our farm

  • Don José’s four ~ 300 g
    An egg tortilla with roasted tomatoes, cheese, and a house-made flour tortilla, served with spinach and cherry tomatoes.
    180
  • Eggs with Aunt Lencha’s machaca ~ 320 g
    An essential dish of northeastern haciendas, appearing since the 19th century in cookbooks such as Margarita Haces’s “Cocina Neoleonesa.” Served with pico de gallo, beans, guacamole, and house-made flour tortillas.
    240
  • Egg in a tortilla ~ 300 g
    Traditional eggs cooked inside freshly made tortillas and covered with pork shank in green sauce.
    180
  • 1908 eggs ~ 340 g
    A recipe recovered from a 1908 manuscript from the San Miguel Regla hacienda. Scrambled eggs with panela cheese and fried tortilla, cooked in a chile pasilla and ancho adobo and served with avocado.
    180
  • Egg wrap with milpa vegetables ~ 320 g
    Covered with “Las Erres” ranch-style sauce and served with huauzontle, squash blossom, and Don José’s salsa macha.
    180
  • Volcanic eggs ~ 300 g
    Inspired by pre-Hispanic stone utensils: poached eggs served in a bean broth with hoja santa, habanero, nopales, mushrooms, and avocado in a hot molcajete.
    210
  • Motuleños eggs ~ 345 g
    Tomato broth, fried plantain, ham, peas, queso sopero, and cream, with fried eggs served on tortillas filled with black beans.
    190
  • Eggs your way ~ 300 g
    Scrambled, fried, as an egg patty, or as an omelet with bacon, ham, or chorizo. Served with beans and vegetables from our garden.
    180
  • Hacienda antojitos platter
    It is impossible to imagine the haciendas without nixtamalized corn from our harvest, ground fresh every day to prepare provisions for the farmworkers. Tetela, chorreada, tlacoyo, and gordita served with Don José’s salsa and guacamole.
    200
  • Quesabirrias ~ 2 pieces
    Slow-cooked beef birria seasoned with a secret blend of chiles and spices, served in house-made flour tortillas with melted seasoned Manchego cheese.
    175
  • Mezquital enchiladas ~ 380 g
    Casserole-style enchiladas filled with chicken cooked in maguey leaf, baked in a stone oven, and served with tomatillo and chile morita sauce, cream, and house-made cheese.
    220
  • Traditional chilaquiles
    Made with organic corn nixtamalized in-house and covered with green tomatillo sauce or red tomato and serrano chile sauce. Served with cream and cheese from our farm.
    Traditional 180
    With 2 organic eggs 225
    With chicken cooked in maguey leaf ~ 60 g 225
    With Angus arrachera ~ 120 g 280
  • Oatmeal and mixed fruit bowl ~ 180 g
    Oatmeal cooked with cinnamon, piloncillo, walnuts, chia, coconut, and seasonal fruit. Available with water or coconut milk.
    180

From the stockpot

  • Elegant consomé ~ 200 g
    A traditional recipe from the hacienda’s main house. An eight-hour puchero with bone marrow and vegetables, clarified and finished with sherry.
    140
  • Nopal and oxtail soup ~ 210 g
    Slow-cooked oxtail with tomato, nopales, and cubes of queso fresco (fresh cheese) that enhance its traditional flavor.
    145
  • Tortilla soup ~ 320 g
    Tomato and chile guajillo broth infused with epazote, served with avocado, Oaxaca cheese, cream, and crisp tortilla strips.
    135
  • Fideo seco josefina ~ 280 g
    Inspired by Doña Josefina Velázquez de León’s original recipe, served with avocado, a yogurt-filled meatball, and chipotle mora sauce.
    165

The patron's banquets

From rivers and coasts

  • Adobo octopus ~ 140 g
    Tender octopus served over mole manchamantel with roasted pineapple, accompanied by plantain puree and fresh nopales harvested from our garden.
    310
  • Ceviche güero from Veracruz ~ 120 g
    White sea bass marinated in lime with mango, star fruit, cucumber, and just the right touch of habanero, inspired by the fresh flavors of the Veracruz coast.
    285
  • Pescado envenenado ~ 120 g
    Sea bass lightly cured in lime, inspired by the coastal cuisine of Veracruz, with a marinade of charred chiles, fried garlic, roasted pineapple, mango, and cilantro.
    285

From the ranch and hacienda

  • Chicken cooked in maguey leaf ~ 380 g
    A traditional Mezquital recipe: chicken marinated with chile ancho and pulque, cooked underground inside a maguey leaf, and served with rajas poblanas.
    270
  • Festive mole poblano ~ 200 g
    A traditional recipe from the convents of Puebla de los Angeles, made with more than twenty ingredients. Plantain-stuffed chicken breast with mole poblano and Mexican red rice.
    310
  • Clay piñata chicken ~ 400 g
    Organic chicken prepared using an ancient pre-Hispanic technique: cooked in a clay piñata in a wood-fired oven and served with pulque mole prieto and huitlacoche.
    390
  • Mesquite-braised short rib tamal ~ 1 pza
    An artisan tamal topped with braised, mesquite-smoked beef short rib and covered with a deeply flavored mole de procesion rich in spices and tradition.
    175
  • 18th-century viceregal chile ~ 1 pza
    Charred chile poblano rested in piloncillo syrup and filled with picadillo and dried fruit, covered with a delicate white mole inspired by cookbooks from New Spain.
    195
  • Sweet fire chiltamal ~ 1 pza
    A festive pre-Hispanic dish of chile ancho in piloncillo syrup, filled with a chile morita tamal, queso asadero, salsa macha, and chile guajillo broth.
    175
  • Pork shank in recado negro ~ 650 g
    Oven-roasted pork shank with recado negro made from charred chiles and spices, an inheritance from the Maya henequen haciendas, served with nopales and pickled pearl onions.
    450
  • Mole de judas 19th century ~ 400 g
    An old recipe from the Teotihuacan haciendas made with dried chiles, maguey leaf, and xoconostle, served with pork ribs and esquites placeros.
    310
  • Lengua empedrada 19th century ~ 300 g
    Beef tongue slowly stewed in Veracruz-style sauce, served with chochoyotas with epazote, chile ancho adobo, and pickled pearl onions for a fresh finish.
    320
  • The patron’s indulgence ~ 2 pieces
    Prepared tableside: two burgers made with Angus beef and picanha, ground to order, with cheese from our dairy, caramelized onion, and potatoes from our garden.
    280
  • Rib Eye rib with mole de procesion ~ 400 g
    Rib Eye rib roasted for six hours in a stone oven, served with mole de procesion made with charred chile and cauliflower from our garden.
    450

Angus cuts

  • Beef picanha ~ 220 g
    Served with tender corn, chicatana ant dressing, and Yucatan recado negro.
    390
  • Rib Eye ~ 350 g
    Served with spring onions pickled in agave syrup, nopales, and frijoles de la olla.
    475
  • Arrachera ~ 220 g
    Served with grilled nopales, guacamole, and rajas poblanas.
    390

Add more flavor to your dish

  • Wood-fired pan vazo ~ 200 g
    50
  • Hand-pressed tortillas ~ 5 pieces
    25
  • Refried beans from the pot ~ 100 g
    80
  • Avocado ~ 100 g
    50
  • Fried plantain ~ 80 g
    45

The hacienda's sweet finale

  • Teotihuacan tribute ~ 180 g
    Don José’s signature creation: a Soconusco cacao volcano with a fruity mole poblano, dehydrated nopal, xoconostle, and mezcal-glazed candied peanuts.
    140
  • Chiapas cheese flan
    Artisan flan made with cheese from Chiapas, served with guavas marinated in jamaica and fresh cream produced in our own dairy.
    120
  • Warm sweet corn cake ~ 150 g
    Freshly baked sweet corn cake, served with a lemon-and-almond rompope inspired by 18th-century recipes and house-made guava preserve.
    140
  • The marquis’s sponge cake ~ 180 g
    Traditional 19th-century hacienda mamon sponge cake, soaked in tres leches and served with fried plantain, strawberry, and caramelized pineapple.
    140
  • Mamey and roasted pineapple tart ~ 180 g
    Artisan mamey tart served with roasted pineapple, xoconostle jam, and a slowly cooked pineapple and piloncillo syrup.
    140
  • House-made ice creams and sorbets ~ 100 g
    Made with natural ingredients using the traditional mechanical churning technique. Please ask about our seasonal flavors and house specialties.
    100

Bread made the old-fashioned way

  • Traditional sweet breads ~ 1 piece
    Please ask about our bread basket of the day.
    25
  • Viceregal pan vazo ~ 3 pieces
    The oldest known bread in Mexico: a crisp, airy white bread fermented for 72 hours. Served with house-made jam.
    75

Beverages

  • Hacienda cocktails ~ 280 ml
    Artisanal cocktails crafted with fresh, natural fruit. Ask about our seasonal cocktail. Pirul • Rebozo Rojo • Café del Patrón
    140
  • Teas and herbal infusions ~ 200 ml
    Prepared in-house with aromatic herbs, flowers, and natural fruit. Please ask about today’s available selection.
    50
  • Specialty coffee
    100% Mexican coffee from Veracruz
    Americano ~ 200 ml 50
    Expresso ~ 50 ml 55
    Capuchino or latte ~ 200 ml 85
    Café de olla ~ 200 ml 60

Signature beverages

  • Chocolate metateado ~ 200 ml
    Made with Soconusco cacao toasted on a comal and ground on a warm metate. Cinnamon and piloncillo, added during the mestizo period, gave rise to this traditional recipe.
    70
  • 19th-century chilate ~ 290 ml
    A refreshing drink of cacao toasted on a comal, rice, and cinnamon, sweetened with piloncillo and whisked by hand until it develops its characteristic foam.
    65
  • Champurrado atole ~ 200 ml
    A blend of metate-ground chocolate and blue-corn masa.
    65
  • Porfirian coffee ~ 200 ml
    Coffee rested overnight in a buried clay pot and slowly warmed the following day, producing a smooth, naturally sweet flavor.
    65

Refreshing drinks

  • Aguas frescas
    Xoconostle, pineapple with ginger, or lime with chia.
    Pitcher 210
    Glass 60
  • Soft drinks
    Coca-Cola, apple soda, Sprite, Fanta, Fresca, or sparkling water 60
    Topo Chico 65
    Bottled water 45
    Agua de Piedra 120
  • Milkshakes
    Strawberry, vanilla, or chocolate.
    95
  • Frappes
    Cappuccino, chocolate, or mocha.
    85
  • Fresh juices
    Orange, carrot, beetroot, or green juice.
    75
  • Beers
    Corona, Victoria, Negra Modelo, or Modelo Especial 85
    Chelada or Cubana 90
    Beer with Clamato 110
  • Craft beers
    Cielito Lindo ~ 355 ml 130
    Minerva ~ 355 ml 130

Don José’s products

  • “Don Manuel” salsa macha (secret recipe) ~ 150 g
    115
  • House-made jocoque ~ 100 g
    85
  • Xoconostle jam ~ 100 g
    100
  • Hand-pressed corn tortillas ~ 5 pieces
    30
  • House-made flour tortillas ~ 5 pieces
    30

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