A guided tour, bite by bite
Our tasting menus celebrating the season, the office of the fire and the nobility of the local ingredients. Each bite reveals technique, history, and flavor.
A gastronomic journey thought to be counted in time.
We invite you to visit the mexican kitchen in small stations of taste: a sequence cured of times that changes with the season, food pairings attentive and techniques of fire that honors the origin of each ingredient in. A ritual intimate, precise, and memorable.
* The tasting menus are independent of the workshop-experience *
Breakfast Menu tasting
$ 480 MXN per person
Choose
- Plate of seasonal fruit
- Juice, seasonal fruit
Grain vivo
Granola made at home with honey bee organic and natural yogurt with Bulgarian.
Egg 1908 of the Hacienda de San Miguel Regla
Egg in cake, cooked with a marinade of bell pepper, and cubes of cheese, panela cheese, fresh. Finished with cubes of avocado and tortilla strips fried.
Egg-jacketed
Tortilla made with nixtamal of the house, filled egg organic starry tender. Topped with salsa verde sauce cooked with carnitas chamorro.
Chiltamal of fire sweet
Dish pre-hispanic grain of party, ancho chile marinated in honey, brown sugar, stuffing tamale morita, salsa macha and cheese roast. Accompanied by broth chile guajillo.
Pulque and cocoa
sourdough Bread from pulque. Accompanied by chocolate de metate.
To choose
- a Degree of guava
Filling of guava. Scab of cocoa and orange zest. The favorite of Porfirio Díaz. - Sigh Spanish
Stuffed with pineapple jam and cream cheese and ranch.
Short Lunch Menu tasting
$ 520 MXN per person
Jump of the field
Spatter grasshopper, chile cuaresmeño and tomato from the garden, seasoned with salsa macha of seeds developed in house.
Flip flop
Cake of water, filling the queue of beef and nopales salad quelites, avocado laminate. Bathed in a sauce of guajillo.
Entree to choose from
Option 1
Chicken piñata with the lordship of Acolman
, organic Chicken, marinated with mole prieto of pulque cooked in mud. Guarnicionado with huitlacoche sautéed with garlic mashed. As was done for the last 4 centuries in the lordship of Acolman.
Option 2
Rib with mole procession
Mole solemn, dark, sweet, spicy, 27 ingredients, that scorches the rib braseada, cooked at low temperature in a stone oven, guarnicionado with cauliflower roasted in our garden.
Option 3
Marquesote porfiriano
Cake of the traditional festivities of the treasury, accompanied with sweet potato puree, cream porfiriana of Papantla vanilla and granola made in house. The favorite of Porfirio Díaz.
Lunch Menu Tasting.
$ 650 MXN per person
Jump of the field
Spatter grasshopper, chile cuaresmeño and tomato from the garden, seasoned with salsa macha of seeds developed in house.
Flip flop
Cake of water, filling the queue of beef and nopales salad quelites, avocado laminate. Bathed in a sauce of guajillo.
Elotito fond of our garden
With “sikil pat”, dressing hormiga chicatana and cheese ball Ocosingo chiapas.
Broth elegant hacienda
Pot with cover chicken and marrow cooked at low temperature for 8 hours. Clarified vegetables, with a touch of sherry white.
Chicken piñata with the lordship of Acolman
Organic chicken, marinated with mole prieto of pulque cooked in mud. Guarnicionado with huitlacoche sautéed with garlic mashed. As was done for the last 4 centuries in the lordship of Acolman.
Rib with mole procession
Mole solemn, dark, sweet, spicy, 27 ingredients, that scorches the rib braseada, cooked at low temperature in a stone oven, guarnicionado with cauliflower roasted in our garden.
Marquesote porfiriano
Cake of the traditional festivities of the treasury, accompanied with sweet potato puree, cream porfiriana of Papantla vanilla and granola made in house. The favorite of Porfirio Díaz.
