Festival Azul Profundo (English)
Azul profundo
Pacific, Gulf, CaribbeanSTARTERS
Caracol del Pacífico Snail slices served with olive oil, Colima salt, lemon and avocado. 90 grams. $300
Empanada de camarón estilo la Viga
Stuffed with shrimp, “pico de gallo” (mexican sauce) and slices of avocado.
1 piece.
$120
Tiritas de pescado rebosadas
Served with “pico de gallo”(mexican sauce) and slices of avocado.
2 pieces.
$240
Aguachile negro de camarón y callo de hacha
Classic aguachile sauce with shrimp, scallops and black sauce.
120 grams.
$370
Ceviche rojo mixto
Finely diced fish with shrimp and natural tomato sauce, with mild spicy sauce.
120 grams
.
$350
MAIN COURSES
Camarones envueltos en coco In mango-passion fruit sauce. 5 pieces of shrim U15 $495
Pulpo en su tinta Yucatan style. 150 grams $490
Camarones con pipián verde poblano Delicious pumpkin seed sauce with cilantro and sesame seeds. 5 pieces de Shrimps U15 $495
Pescado Tikin Xic
, Yucatán.
Prepared with achiote, accompanied with plantain and avocado. A classic dish from the north coast of the Yucatan Peninsula.
Fillet of sea bass or grouper, depending on the day.
180 grams.
$490
Huachinango a la veracruzana,
Puerto de Veracruz
The most famous dish in the state, served in our style with tomato sauce, capers and prunes. 180 grams. $490
The most famous dish in the state, served in our style with tomato sauce, capers and prunes. 180 grams. $490
Filete a la talla,
Barra Vieja, Guerrero
Fillet of grouper or sea bass depending on the day.
180 grams.
$490
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por Editorial Azul Restaurante
•
6 de octubre de 2026
Festival gastronómico Oaxaca en azul restaurante
