Wood Fire
All our cuts are Prime.
New York
25–30 day dry-aged
(500 g) Tempered to perfection to enhance its essence, served with green chili stuffed with cheese, grilled onion, fried beans with machaca, and flour tortillas.
Rib-Eye
25–30 day dry-aged
(600 g) Served with stuffed chili, grilled onion, and freshly prepared salsa martajada, as an authentic nod to northern cuisine.
Bone-in New York
40–45 day dry-aged
(500 g) Aged to develop more complex notes, where the bone concentrates and intensifies the flavor, served with stuffed chili, grilled onion, and salsa martajada.
Porterhouse
25–30 day dry-aged
(800 g) Served with traditional northern sides: green chili stuffed with cheese, fried beans with machaca, grilled onion, and flour tortillas.
Gratin clam
(1 pc 190g) With a perfectly golden surface, combined with octopus, shrimp and grilled cheese. Served with wood-fired bread to enjoy every nuance.
Crispy pork belly
(200 g)** Slow-cooked and finished with its characteristic crispiness. Served with beans, tortillas, and pickled vegetables.
Rib-eye stuffed potato
(200 g) Soft interior with a crispy skin, filled with melted Mennonite cheese at the center. Served with warm flour tortillas and freshly made salsa.
Sinaloa style chicken
(620 g) Half chicken slowly roasted until golden skin is achieved, served to share with rich flavorful rice and tortillas.
Zarandeado fish (for tacos)
(200 g) Bass cooked over embers, served with bean-filled tortillas, rice, and avocado.
Whole Tikin Xik fish
(1.2 kg) Prepared following southern Mayan-rooted tradition, full of flavor and juiciness with its characteristic marinade. Served with white rice and warm tortillas.
*To share
Grilled octopus
(180 g)** With citrus and spicy chili-lime glaze, served with avocado hummus and garlic chips. A combination of fire, texture, and freshness.
Grilled fish with white mole
(200 g) Served with fresh quelites over a delicate white mole that highlights soft and spiced notes.
Zarandeado shrimp | U10
(440 g) Served with zarandeado-style mayonnaise and crisp endives that provide contrast and freshness in every bite.
Served with grilled onion, tortillas, and salsa.
Rib-eye
(700 g)
Porter House Cab Prime
(800 g)