WOOD FIRE
Grilled tenderloin
(250 g) Spring onions au gratin
New York
(500 g)
25 to 30 dried aged days
Güero pepper stuffed with cheese, meneado beans, machaca and flour tortillas
Rib-Eye
(700 g)
25 to 30 dried aged days
Spring onions au gratin, grilled salsa
New York Bone In
(500 g)
40 to 45 dried aged days
Spring onions au gratin, grilled salsa
Porterhouse
(800 g)
25 to 30 dried aged days
Güero pepper stuffed with cheese, meneado beans, machaca and flour tortillas
*To share
OCTOPUS ZARANDEADO NAYARIT STYLE
(600 g) Beans dobladitas, white rice and avocado
*To share
Whole fish a la talla
(1.2 kg) White rice, avocado, meneado beans and tortillas
*To share
Clam Au Gratin
(1 pc) (190 g) Shrimp, octopus and grilled sourdough bread
Crispy chunky pork belly
(200 g) Whole beans and pickled vegetables
Potato cakes with crab
(350 g) Salsa verde, fresh cheese and quelites salad
Tetela of escamoles
(150 g) Fresh cheese, nopal salad and morita salsa
Chicken enmoladas
(120 g) Sour cream, fresh cheese and red onion
Chuck roll with stuffed potato
(200 g) Asadero cheese, flour tortillas and pepper
Sinaloa Chicken
(620 g) Half chicken with rice, raw salsa roja and corn tortillas
Zarandeado fish for making tacos
(200 g) Meneado beans dobladitas, thai aguachile, rice and avocado
White fish Veracruzana style
(200 g) With rice