CHILEATOLE

RED

Originating from Santa María Teopoxco

this dish features a base of regional endemic chiles, served with corn kernels and a corn quesadilla stuffed with pork.

$150

CHILE RELLENO TAMALE

Inspired by the traditional mole negro of the Valles Centrales region, nixtamalized corn dough filled with chile pasilla and beef mince, served with sweet potato puree and spiced piloncillo honey.

$185

RAMEN ANTEQUERA

Of oriental origin in combination with our mushrooms and mushrooms from the Sierra and Mixtec regions, served with wheat noodles, fried hoja santa, chard in ponzu sauce and grilled egg.

$200

Served with pork belly$220

OSOBUCO

Inspired by the gastronomic identity of the Oaxacan people with ingredients from the Central Valleys.Grilled beef chamberete, served with grilled cheese wrapped in hoja santa, ayocote beans, caramelized leek, and charred tomato salsa.

$210

CANNELLONI

Italian origin combined with Oaxacan ingredients. Fresh pasta rolls stuffed with suadero and topped with smoked quesillo sauce and kidney tomato paste.

$200