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
MXN $ 670 per person
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Ash, Corn & Marigold. A small blue corn sope that evokes the earth, topped with creamy black beans, fresh cheese, smoked chorizo, and edible marigold petals. Two bites to begin the journey.
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Esquites of the Souls. Fire-roasted heirloom corn, aged cheese cream, and a reduction of traditional beef stew. Finished with morita chile powder, Cotija cheese, and a touch of lime. Served warm, creamy, and comforting.
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Mesquite-Smoked Short Rib Tamal. A smaller version of our traditional braised short rib tamal, made with house-nixtamalized corn masa prepared with lard and ceremonial mole, wrapped in a banana leaf.
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Envenenado Fish. Fresh sea bass marinated in a red pasilla chile adobo and citrus, complemented by cucumber, red onion, and pineapple. Their bright acidity refreshes the palate.
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Almond & Walnut Mole. An aromatic red almond mole draped over an organic chicken breast, garnished with sesame seeds and served with a freshly made tortilla crafted from house-nixtamalized corn.
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Traditional Candied Pumpkin. Slow-cooked in piloncillo syrup with cloves and pepper, served with Pan de Muerto ice cream.
The Altar of Flavors
MXN $490 per person
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Ash, Corn & Marigold. A small blue corn sope that evokes the earth, topped with creamy black beans, fresh cheese, smoked chorizo, and edible marigold petals. Two bites to begin the journey.
-
Mesquite-Smoked Short Rib Tamal. A smaller version of our traditional braised short rib tamal, made with house-nixtamalized corn masa prepared with lard and ceremonial mole, wrapped in a banana leaf.
-
Almond & Walnut Mole. An aromatic red almond mole draped over an organic chicken breast, garnished with sesame seeds and served with a freshly made tortilla crafted from house-nixtamalized corn.
-
Traditional Candied Pumpkin. Slow-cooked in piloncillo syrup with cloves and pepper, served with Pan de Muerto ice cream.
