M EN Ú

CAT E D R A L
 C A T E D R A L

COMIDAS Y CENAS
 

Entradas Los Moles de Oaxaca

TA MA L ITO D E ELOTE co n c re ma
A U T É N T I C O M O L E N E G R O C O N G U A J O LO T E
fre s ca y q ue s o d e p e ta te ( 1 p z a ) 80
C R I O L LO C O N F I TA D O aco m p añ ad o d e p as t a d e f ri j o l ,
M OLOTITOS D E P L ÁTA NO MACH O ar ro z b l an co y co r t e s d e p l át an o m ach o f r it o 350
relleno s d e p i ca d i ll o , co n c re ma fre s ca
y q ue s o d e p e ta te 95 M O L E A M A R I L L O C O N S H O R T R I B , e jo t e ,
NID O D E CH A P U L INES A L OL IVO p ap a, ch ayo t e y rajas d e ch il e d e ag u a (180 grs.) 450
servi d os co n gua ca mol e y tor ti ll a s d e ma n o 90 MOLE VERDE CON COSTILLAR DE
GA RNACH A S SA ND U NGU ERA S C E R D O C O N F I TA D O , p e r l as d e p ap a,
con col c ura d a y ca r n e d e re s ( 4 p i e z a s ) 95 e jo t e b is e l ad o y co s t ra d e ch ayo t e 320
AGUAC HI L E D E CA L LO D E H ACH A Y CA MA RÓ N ALMENDRADO CON
CON U N TOQU E D E ACH IL ITO P O L L I TO D E L E C HE HO R N E A D O,
(chile endémico de la región de Cuicatlán en Oaxaca) p as t a d e f r ijo l y ar ro z 250
a co mp a ñ a d o d e
MANCHAMANTELES CON
lámi n a s d e p e p i n o y ce b oll a mora d a 250
F I L E T E D E C E R D O RO ST I Z A D O,
TAC O COSTEÑO D E CH IL E D E AGUA , camote, piña, manzana y plátano asado 280
camarón ahuma d o a l me z ca l y p oro c r uj i e n te 140 C HI C H I LO C O N S HO RT R I B B R A S E A D O,
g rat án d e ch ayo t e , cu b o s d e p ap a co n fi t ad a y
Ensaladas e jo t e s cro can t e s (hecho con el auténtico
chilhuacle de la región de Cuicatlán) (180 grs.) 450
E N S A L A D A D E A R Ú G U L A , fr uto s d e l b o s q u e ,
b uñuelos d e q ue s o d e ca b ra co n a j o n j ol í ga ra p iñ ad o G U I Ñ A D O OX U BA D E L I ST M O
ali ñad o co n v i n a gre ta d e ca b e r n e t s a uv i gn o n con medallón de filete rostizado y encurtido
y c r i s ta l d e p i s ta c h e 190 de calabacita criolla (mole de maíz) (180 grs.) 350

E N S A L A D A D E B E TA B E L R O S T I Z A D O Y C Í T R I C O S
con esp uma d e q ue s o d e ca b ra y p o lvo d e p i s ta ch e 180
Carnes
T O M AT E O R G Á N I C O Y Q U E S I L L O D O B L E C R E M A FI L E TE D E R E S RO ST I Z A D O b añ ad o e n s al s a de
con v i n a gre ta d e a l b a h a ca 180 p as ill a o ax aq u e ñ o co n p e r f u m e d e
can e l a y t am al it o d e f r ijo l (180 grs.) 380
TA Z Ó N M I X TO
tomate, camote , p e p i n o, ce b oll a mora d a , a guacat e , R I B E Y E A L A PA R R I L L A acompañado de
garb a n z o s y a d e re z o d e ta h i n i 180 papas bravas, brochetas toreadas, nopal asado
QUESIL LO A SA D O acompañado de verdolagas, y guacamole (300 grs.) 530
habas y nopales asados, bañados con
vinagreta de cilantro 180
Pescados y Mariscos
Sopas SA L M Ó N RO ST I Z A D O e nvu e lt o e n h ie r b a s an t a
co n ar ro z cre m o s o y m e jill o n e s 360
AUTÉNTIC O CA L D O D E GU ÍA S CON CH OCH OYOT E S
acomp a ñ a d o d e 1/4 d e tl ay ud a con TAC O S D E C A M A RÓ N aco m p añ ad o s d e m ayo n e sa
ta s a j o a l ca r b ó n 150 d e ch ip o t l e y f r ijo l e s d e l a o ll a co n e p azo t e , t e r m in ado s
co n fi n as re b an ad as d e ag u acat e (2 p ie zas ) 200
S O PA C AT E D R A L
cala b a c i ta s , c h i l e p ob l a n o, ce b o ll a P U L P O SA LT E A D O co n ar ro z n e g ro ,
y ti e r n a flo r d e ca l a b a z a 120 h u it l aco ch e y l im ó n as ad o (240 grs.) 390
C AL D O D E H ONGOS D E L A S IERRA C A M A RO N E S SA LT E A D O S E N AC E I T E D E A J O, arroz blanco
con p e r fume d e e p a z o te y l i món 120 y mayonesa casera de chile morita (4 pzas,180 grs.) 390

Pastas Postres
TIRAS DE PASTA F RES CA CON MILTOMATE CRI O L LO, FA N TA S Í A D E C HO C O L AT E con alma de chilhuacle,
chapul i n e s y q ue s o d e ma n te q ui ll a 160 servido con helado de chocolate 100
PASTA F RES CA CON P U L P O D EL P U ERTO, C A L E N DA D E N I E VE S
to ma te r i ñ ón y a ce i tun a s 170 variedad de 6 nieves de garrafa de Tlacolula 100

Lo Nuestro PA N Q U É D E E LOT E T I E R N O
co n s al s a d e p o l e o y h e l ad o d e vain ill a 85

CHILES DE AGUA RELLENOS DE QUESILLO PA ST E L I TO D E Q U E S I L LO

con ch a p ul i n e s y e p a z o te ( 2 p i e z a s ) 150 co n jal e a d e fl o re s d e jam aica y g all e t a d e p in ole 95

T L A Y U D A CON TA SA JO D E H EB RA S E S P U M A D E T E J A T E co n n ie ve d e m am ey
a s a d o a l ca r b ó n 130 y cro can t e d e m aíz 100
P L AT O O A X A Q U E Ñ O PAY D E N U E Z co n h e l ad o d e yo g u r t n at u ral 95
Nuestro p lato oa x a q ue ñ o : q ue s i ll o, ta s a j o a l a s b ras as ,
ceci na enchi la d a , c h o r i z o o a x a q ue ñ o , c h i l e re ll e n o y T R E N Z A D E H OJA L D R E
tamal de mo l e n e gro. ( p a ra 2 p e rs o n a s ) 310 co n at e d e m e m b r ill o y q u e s o 80

LECHÓN AL HORNO ESTILO TEHUANTEPEC PA ST E L D E C A J E TA

con troz a d o d e p a p a y c h i l e a j o 350 co n u n t o q u e d e m e zcal 100
 C A T E D R A L

MEALS AND DINNER

 

Starters Our Moles from Oaxaca

TENDER CORN TAMALE topped w ith fresh 32 INGREDIENTS BLACK MOLE our family recipe :
cream and cheese (1 per order) 80 ORGANIC turkey confit served with refried beans,
PLANTAIN MOLOTE filled with ground beef, topped rice and fried plantain slices 350
wit h fres h cream and cheese (3 per order) 95
YELLOW MOLE: Short Rib with hoja santa
GRASSHOPPERS w ith olive oil served with
served with chayote, green beans and potatoes 450
t angy gu acamole and handmade tortillas 90
GARNACHAS: small fried tortillas Tehuantepec style GREEN MOLE: Pork rib confit with chayote,
wit h s hredded beef and marinated cabbage 95 green beans and rice 320

SCALLOPS & SHRIMPS IN AGUACHILE SAUCE: ALMENDRADO MOLE:

lime sauce w ith achilito chile, Roasted chicken, refried beans and rice 250
cu cumber and onion slices 250 MANCHAMANTELES MOLE:
COASTAL TACO w ith chile de agua, Roasted pork fillet with roasted fruits 280
mez cal-smoked shrimp and leek crisps 140 CHICHILO MOLE: Braised Short Rib with
potatoes confit chayote and crispy green beans
Salads ( made with the authentic chilhuacle chile
from the Cuicatlan Region) 450
ARUGU LA SALAD with berries, sesame seeds
and goat cheese w ontons, cabernet sauvignon GUIÑADOOXUBA MOLE
v inaigret te & crystallized pistachios 190 FROM TEHUANTEPEC:
Corn Mole with roasted tenderloin
ROASTED BEET AND CITRUS SALAD and organic pickled zucchini 350
wit h goat cheese mousse and pistachio dust 180
ORGANIC TOMATO AND CREAMY QUESILLO
(Oaxacan string cheese)
Meats
w ith a basil vinaigrette 180
ROASTED BEEF FILLET covered with pasilla
MIXED SALAD BOWL: chile sauce with a hint of cinnamon served
t omat o, sw eet potato, cucumber, red onion, with a black bean tamale 380
avocado, garbanzo beans w ith tahini dresing 180
GRILLED RIB EYE STEAK served with
QU ESILLO GRILLED (OAX ACAN STRING CHEESE)
papas bravas, blistered chili peppers,
wit h pu rs lane, roasted fava beans and cactus,
grilled cactus and guacamole (300 grs.) 530
t opped w ith cilantro vinaigrette 180

Soups Fish and Seafood

CALDO DE GUIAS: authentic oaxacan broth
made of t ender zucchini leaves and blossoms ROASTED SALMON wrapped in hierba santa,
wit h corn dumplings served with our with creamy rice and mussels 360
t radit ional salted grilled beef on 1/4 tlayuda 150 SHRIMP TACOS served with homemade chipotle
SPECIAL CATEDRAL SOUP prepared with mayonnaise, beans cooked in epazote
handpicked ingredients: zucchini, poblano chile, with avocado slices (2 per order) 200
onions and tender zucchini blossoms 120 GRILLED OCTOPUS served with black rice,
SIERRA MUSHROOM BROTH huitlacoche and grilled lime 390
infused w ith epazote and lemon 120 FRESH SHRIMP sautéed in garlic oil,
served with white rice and
Pastas homemade morita chile mayonnaise 390

FRESH PASTA w ith tomatillo, grasshoppers

and s oft cheese from Tehuantepec 160 Desserts
FRESH PASTA with octopus, native
heirloom tomatoes and olives 170 TRADITIONAL CHOCOLATE TART
with chilhuacle chile, served with

Local Flavors artisan Oaxacan chocolate ice cream 100

VARIETY OF 6 ARTISAN OAXACAN SORBETS 100

FRIED CHILES DE AGUA
Quesillo stuffed (Oaxacan string cheese), TENDER CORN POUND CAKE
gras s hoppers and epazote (2 per order) 150 with poleo sauce and vanilla ice cream 85

TLAYU DA WITH TASAJO (salted grilled beef) 130 OAXACAN CHEESE CAKE with
hibiscus flower jelly and pinole cookie 95
TRADITIONAL OAX ACAN PLAT TER (FOR TWO) :
TEJATE FOAM with
Qu esillo (Oaxacan string cheese), tasajo
mamey sorbet & crispy corn thin 100
(s alt ed grilled beef), cecina (grilled lean pork
marinat ed in chile sauce), chorizo sausage, stuffed PECAN PIE with natural yogurt ice cream 95
chile de agua, and black mole tamale 310
TRENZA DE ATE DE MEMBRILLO:
OVEN-COOKED SUCKLING PIG TEHUANTEPEC STYLE puff pastry filled with quince jelly & cream cheese 80
s erved with Isthmus-style mashed potatoes
MEXICAN CARAMEL CAKE:
and chileajo (bitter sweet mole) 350
mezcal-infused homemade goat milk caramel cake 100
BEBIDAS Mezcal Artesanal C OPA
 E S PAD Í N 
  ME X I CANO, TO BALÁ , TE P E Z TATE ,
ME Z CLA , MAD RE CUI S HE 

Aguas Frescas Whisky

AG UA N AT U R A L ( E M B OT E LLA DA )  JO HNNI E WALKE R E TI Q UE TA ROJA ( 750 M L .) 
AG UA D E SA B OR COM B I N A DA ( VA SO)  JO HNNI E WALKE R E TI Q UE TA NE G RA ( 750 ML .) 

NA R A N JA DA , LI M ON A DA O AGUA D E SABO R  CHI VAS RE GAL 12 AÑO S ( 750 ML .) 
CHI VAS RE GAL 18 AÑO S ( 750 ML .) 
JARRAS G · CH BUCHANAN’S 12 AÑO S ( 750 ML .) 

FRU TA S · N A R A N JA DA O LI M ON A DA   BUCHANAN’S 18 AÑO S ( 750 ML .) 
ES P E CI A L ( n a ra n j a , pi ñ a fre s a )  
MACALLAN 12 AÑO S ( 700 ML .) 
HO RC H ATA C ON T U N A ( do m i n g o s )    JACK DANI E LS ( 750 ML .) 
HO RC H ATA ( do m i n g o s )   THE G LE NLI VE T 
C L E R I C OT  
SA N GR Í A   Brandy 700 ML .

Refrescos TE RRY CE NTE NARI O

TO RRE S 10


C O C A C OLA , SI D R A L , SP R I T E Y AGUA Q UI NA 
CARD E NAL D E ME ND O Z A 
C O CA COLA LI GH T, COC A C OLA SI N AZ ÚCAR,
G RAN D UQ UE D E ALBA 
S Q U I RT LI GH T Y SP R I T E C E RO 
CARLO S I 
Agua Mineral Vodka 750 ML .
AG UA D E P I E D R A C ON GA S ( 3 5 5 m l .) 
STO LI CHNAYA 
AG UA D E P I E D R A SI N GA S ( 6 5 0 m l . ) 
ABS O LUT AZ UL 
AG UA PEÑAFIEL 
G RE Y G O O S E 
AG UA PERRIER (330 ml.)


Cervezas Artesanales Ron

BACARD I BLANCO ( 750 ML .) 
T I E R R A B LA N C A , T I E R R A GR A N A ,
 AP P LE TO N W HI TE ( 750 ML .) 
REY OH ! BA BY, SA N TA H E LOD I A
AP P LE TO N S P E CI AL ( 750 ML .) 
Cervezas N ACI ON A L E S E I M PORTADAS AP P LE TO N E STATE ( 750 ML .) 
MO D E LO E SP E CI A L , V I CTOR I A , M ON TE JO,  HAVANA CLUB 3 AÑO S ( 700 ML .) 
C O RON A , CORON A LI GH T O CE RO A LC O HO L , HAVANA CLUB 7 AÑO S ( 700 ML .) 
PAC Í F I C O, LE ÓN , N E GR A M OD E LO MATUSALE M CLÁS I CO ( 750 ML .) 
ST E LLA A RTOI S
 Z ACAPA CE NTE NARI O 12 AÑO S ( 750 ML .) 
Especiales con Mezcal Ginebra
-ME Z C A LI N I - P E P I N O CON H I E R BA B UE NA , 
HE ND RI CKS ( 750 ML .) 
TA M A R I N D O, F LOR E S D E JA M A I CA , F RUTAS
BO MBAY SAP P HI RE ( 750 ML .) 
DE LA PA SI ÓN , J E N GI B R E CON LI M ÓN, G UAYABA
-ME Z C A LA Z O-  Cognac
Cocteles MARTE LL V.S .O.P. ( 750 ML .) 

MA RGA R I TA , SA N GR Í A , P I Ñ A C OLA DA , HE NNE S SY V.S .O.P. ( 700 ML .)
MOJ I TO, D ON A J Í  CO URVO I S I E R V.S .O.P. ( 750 ML .) 

MA RT I N I SE CO, OLD FA SH I ON
G I N C ON F R U TOS ROJ OS 
Tequila
O P E P I N O O ROM E RO CAZ AD O RE S Re pos ado ( 700 ML .) 
C L E R I C OT  JO S É CUE RVO TRAD I CI O NAL 
C A R A J I LLO 
 Re pos ado ( 695 ML .)

Preparados HE RRAD URA Bl anco ( 700 ML .)
HE RRAD URA Re pos ado ( 700 ML .) 
S UE RO M I N E R A L O R U SA 
HE RRAD URA P l ata ( 700 ML .) 
S UE RO C E RV E Z A

D O N JULI O Bl an co ( 700 ML .) 
MI C H E LA DA 
C L A M ATO C E RV E Z A
 D O N JULI O Re pos ado ( 750 ML .) 
BA SE D E M I C H E LA DA  D O N JULI O 70 ( 700 ML .) 
MAE STRO D O BE L D I AMANTE ( 750 ML .) 
Licores y Cremas
TIO PEPE  FRANG E LI CO 
JE R E Z LA I N A  KALHUA 
C A M PA R I  GALLI ANO AUTÉ NTI CO 
DUB ON E T  AMARE T TO D I SARO NNO 
O PO RTO F E R R A I R A   BAI LE YS 
C RE M A D E CA SSI S  ANI S CHI NCHÓ N D ULCE 
GRAND MARNIER  ANI S CHI NCHÓ N S E CO 
DR A M B U I E  SAMBUCA VACCARI NE RO 
C HA RT R E U SE A M A R I LLO  P E RNO D 
C HA RT R E U SE V E R D E  JÄG E RME I STE R 
L I C OR ST R E GA  FE RNE T 
L I C OR 4 3  CI NZ ANO 
PACHARÁN 
 VINOS Tintos
VINOS MEXICANOS

Espumosos L .A .C ET TO
RESERVA PRIVA DA
 ‚Š


A BBAZI A PROS E C C O  TINTA MÉXIC O 

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ES P U M OS O M EXIC A NO  BA LERO 

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F REI X EN ET CO RDO N NEG RO 
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LA S NUBES
C O LEC C IÓ N PA RC ELA


Champagne
   
‚Š

SA NTO TO MÁ S 
   ƒˆ‰

M OET & CHAN DO N 
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INSPIRAC IÓ N

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V EU V E CL I CQU OT 
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C A SA MA DERO 
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Rosados TIERRA DE A NG ELES

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M O N T E X AN I C  C A SA MA DERO 3 V 

 
    

CA SA M ADERO V

   
MO NTE XA NIC 

Blancos
 ‚Š

MA RIATINTO 


     
VINOS MEXICANOS 

SAN TO TO M Á S 
  G RA N RIC A RDO  
     
M O N T E X AN I C  ‚Š
 

CASA M A DERO

  VINOS IMPORTADOS
CASA M A DERO 2 V
 SA NTA DIG NA 
      
M O N T E X AN I C V IÑA KRISTEL
 ATRIUM 
    ‡


CAPRI CO RN I U S  
PROTO S RO BLE
 
  

VINOS IMPORTADOS LA PO RTE C A ILHAU  

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­

SAN TA DI GN A 
   TERRA Z A DE LO S A NDES  
 €
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V I Ñ A JUA N I TO 

 

NO RTO N RESERVA 
 €
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C EPA GAVILÁ N C RIA NZ A  

VINO POR COPA  

V I N O DE L A CASA (BLA N C O)   FRA NC IS C O PPO LA C LA RET 

   ‚„…†
V I N O DE L A CASA (T IN TO)  
MATA RRO MERA C RIA NZ A 
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 C A T E D R A L

D E S A Y U N O S
Huevos
A L G U S T O , E S T R E L L A D O S , R E V U E LT O S O T I B I O S 
con ja m ón de pavo o tocino
EN SALSA ESTILO TEOTITLÁN DEL VALLE 
(s a l s a de tom a te , e pa z ote , que s o y chil e de a g ua opciona l )
Jugos, Frutas y Cereales DE LA CASA
(con con s om é , poll o, chil e s de a g ua y e pa z ote )


JUGO DE NARANJA, TORONJA,  O M E L E T T E C O N Q U E S O D E C A B R A y ra ja s de 


PA PAYA O Z A N A H O R I A ch il e de a g ua , s e r v ido con ta m a l ito de fr ijol
EL BUENO  O M E L E T T E D E J A M Ó N D E P A V O con que s o m a nche g o, 
na ra nja, fresa y miel s a l s a de ch il e h a ba ne ro y pa pa s a l a m a n te quill a
E L S A L U D A B L E (naranja, piña,  O M E L E T T E D E S A L M Ó N A H U M A D O con 
limón, guaya ba y miel) s a l s a de yog ur t , pe pino, a l ca pa r ra s y ce boll a m ora da
V E R D E E S V I D A (toronja, apio, 
perejil , nopal y miel) Especialidades
J U G O C AT E D R A L 
(na ranja , piña y apio) QUESILLO O QUESO ASADO EN SALSA DE 

O R D E N D E PA PAYA O M E LÓ N  T O M A T E R I Ñ Ó N , ch il e pa s ill a y m iltom a te , o s a l s a ve rde
SUPREMA DE a com pa ña do de fr ijol e s s a n ta ne ros
T O R O N J A caramelizada  T A C O S D E L E C H Ó N con puré de pa pa e s til o Te hua n te pe c  
P L ATO D E F R U TA S M I X TA S  y col ora dito (2 pie z a s )
C O PA D E F R U TO S R OJ O S  S O C O R R I D O : C a z ue l a de chich a r rón con chor iz o, 
con crema chantilly hue vo y que s o e n s a l s a roja con chil e s de a g ua
C U B O S D E F R U TA 
con salsa de queso crema y miel Regionales
* O R D E N * yogurt , granola o miel 
queso cottage  ENCHILADAS DE BAUTIZO RELLENAS DE PICADILLO 
(ba ñ a da s con col ora dito de l Is tm o, que s o, ce boll a y pe re jil )
Lo Dulce TA S A J O , C E C I N A E N C H I L A D A O C H O R I Z O
E S P E C I A L D E L A C A S A s e r v ido con m e m e l ita s y


PA N A L A F R A N C E S A  fr ijol e s re fr itos con h oja de a g ua ca te

brioche casero con compota de T A C O S D E C A N A S T A (C h icha r rón, Ta s a jo, C e cina , C h or iz o) 
frutos rojos y crema chantilly a com pa ñ a dos de ce boll a y cil a ntro
WAFFLES A ELEGIR:  C O S T I L L I TA S D E C E R D O E N S A L S A C A S E R A F R I TA 

con salsa de frutos rojos o con compota con ch il e s e r ra n o
de manza na, canela y crema chantilly
CHILAQUILES DE CHILE GUAJILLO 

H O T C A K E S con miel maple  s e r v idos con ta s a jo, ce cina e nchil a da , poll o de s he bra do o hue vo
P I E Z A D E PA N D U LC E  E N F R I J O L A D A S O E N TO M ATA D A S 

hornea do en casa a com pa ñ a da s de ta s a jo, ce cin a o poll o
* AC O M PA Ñ A N T E S *  C R E PA S G R AT I N A D A S D E H U I T L AC O C H E 
salchicha · tocino · jamón con s a l s a de ch il e pobl a n o
T A M A L D E M O L E N E G R O e n h oja de pl á ta no (1 pie z a ) 
Deli TA M A L I TO D E E LOT E T I E R N O

con cre m a y que s o (1 pie z a )
C I A B A T T A D E J A M Ó N S E R R A N O , 
mosta za a ntigua, pesto, tomate confi tado, Q U E S A D I L L A S D E F L O R D E C A L A B A Z A con que s o 
a rúgula y queso parmesano o que s ill o, cha pul in e s , ch or iz o o re que s ón (2 pie z a s )
BAGEL CON SALMÓN AHUMADO,  M E M E L I T A S C O N A S I E N T O , que s o y ta s a jo pica do (3 pie z a s) 
queso crema ,cebolla morada,
TETELAS TRIÁNGULO DE MASA RELLENAS DE FRIJOLES 
a lca pa rra s y pepinillos
Y Q U E S O s e r v ida con ce cina e nchil a da a s a da a l ca r bón
T O S TA D E A G U A C AT E 

pan multigrano con aguacate y huevo pochado C H I L A Q U I L E S D E A M A R I L L O con poll o de s h e bra do y 
servido con ensaladita de hojas verdes ra ja s de chil e de a g ua con ce boll a y l im ón

Café Chocolate Infusiones

AMERICANO  DE AGUA  MANZANILLA 
DESCAFEINADO  DE LECHE  HIERBABUENA 
ESPRESSO  CHAMPURRADO  MANZANA CON
 CANELA 
ESPRESSO DOBLE ATO L E B L A N C O 
CAPUCHINO  FRUTOS ROJOS 
L AT T E 

 
 C A T E D R A L

B R E A K F A S T
Eggs
FA R M F R E S H E G G S A N Y ST Y L E 
with tu rkey ham o r b aco n
TEOTITLAN DEL VALLE STYLE 
sc ram b led eggs in to m ato sau ce, ep azo te and grilled c heese
FRESH JUICE, FRUITS & CEREALS HOUSE STYLE 
The perfect combination of seasonal fruits p o ac hed eggs in c hic ken b ro th, c hile d e agu a and ep azo te
F R E S H G OAT C H E E S E O M E L E T T E , 

O R A N G E , G R A P E F R U I T,  served with ho t c hile strip s and b ean tam ale
PA PAYA O R C A R R OT J U I C E 
OMELETTE WITH TURKEY AND MANCHEGO CHEESE,
EL BUENO  served with c hile hab anero sau ce o n the sid e and b u tter f ried pot at oes
orange and strawberry juice with honey S M O K E D S A L M O N O M E L E T T E : covered with a yo gu rt sau ce 
E L S A L U D A B L E orange, pineapple,  and c u c u m b er, served with cap er and red o nio n
lime and guava juice with honey
V E R D E E S V I D A grapefruit, celery, 
Our Specialties
parsley and cactus juice with honey
QUESILLO (OAXACAN STRING CHEESE) OR 

J U G O C AT E D R A L  G R I L L E D F R E S H O A X A C A N C H E E S E in o rganic to m ato
orange, pineapple & celery juice sau ce o r in green sau ce served with santanero b eans
PA PAYA O R M E LO N  S U C K L I N G P I G T A C O S with m ashed p o tato es  
Tehu antep ec style (2 p ieces)
CARAMELIZED GRAPEFRUIT 
S O C O R R I D O (p o rk rind cassero le with sau sage, egg 
ASSORTED FRUITS  and c heese in red sau ce with c hiles d e agu a)
B E R R I E S with whipped cream 

FRUIT with cream cheese sauce

Regional Dishes

and honey E N C H I L A D A S stu ff ed with m inced m eat , raisins, alm o nd s, 
*SIDES* yog u rt , g ra n ol a or h on ey  p lantains, covered with Co lo rad ito Sau ce Isthm u s style,
cotta g e ch ees e  to p p ed with f resh c heese, o nio n and p arsley
O UR SPECIAL ITY: TASAJO (SALTED B EEF), CECINA (THINLY-SL ICE D 
Sweet SPICED PO RK) O R CHO RIZO SAUSAG E served with m em elitas and
ref ried b eans m ad e with to asted avo cad o leaf
F R E N C H T O A S T : homemade brioche  STEAM BASKET TACO S p o rk rind , tasajo , cec ina, and c ho rizo 
with red fruit compote & whipped cream sau sage with d iced o nio n and c ilantro
WAFFLES with red fruit sauce or baked  P O R K R I B S I N S A U C E acco m p anied with b lac k b eans 

apple with cinnamon & whipped cream
C H I L A Q U I L E S G U A J I L L O : c rispy to rtilla c hip s b athed in 

PANCAKES with maple syrup  gu ajillo c hile sau ce served with salted b eef, p o rk, c hic ken o r egg
E N F R I J O L A D A S O E N T O M A T A D A S : f ried to rtillas in b ean 

SWEET BREAD (PER PIECE)  sau ce o r to m ato sau ce served with tasajo , cec ina o r c hic ken
*SIDES* Saus a g e · Ba con · H a m  HUITL ACO CHE CREPES IN PO B L AN O SAUCE to p p ed with m elted chees e 
B L A C K M O L E T A M A L E (1 p er o rd er) 

Deli T E N D E R C O R N T A M A L E T O P P E D with f resh c ream and

c heese (1 p er o rd er)



CIABATTA with s e rra n o h a m, ol d- s ty l e  S Q U A S H B L O S S O M Q U E S A D I L L A S with f resh O ax acan c hees e 

m ustard , pesto, con fit toma toes , o r q u esillo , grassho p p ers, c ho rizo sau sage o r m ex ican rico tta-type
arug ul a and p a rmes a n ch ees e c heese (2 p er o rd er)
M E M E L I T A S with ro asty c hic harro n b u tter, f resh c heese and 
BAGEL WITH S M OK E D SA LM ON , cre a m  m inced salted b eef (3 p er o rd er)
ch eese, red on i on , pi ck l es a n d ca pe rs T E T E L A S co rn triangle stu ff ed with b eans and c heese, 
served with c harco al-grilled cec ina
A V O C A D O T O A S T mu lti - g ra i n bre a d 

C H I L A Q U I L E S I N A M A R I L L O M O L E c rispy to rtilla c hip s in 
with poach ed egg s e rve d w i th mi xed am arillo m o le served with shred d ed c hic ken, c hile d e agu a,
g reens o nio n and lim e

Coffee Chocolate Teas

BLACK  W I T H WAT E R  CHAMOMILE 
D E C A F F E I N AT E D  WITH MILK  PEPPERMINT 
ESPRESSO  CHAMPURRADO  APPLE & CINNAMON 
DOUBLE ESPRESSO  ATO L E B L A N C O  BERRIES 
CAPPUCCINO 
L AT T E