Gazpacho moreliano, Morelia

Cold ceviche of sustainably sourced shrimp with mango, kiwi, jícama, and avocado.

5 pieces  $284

Vegan Option

$220

Fideo seco, Morelia

Prepared with a tomato and guajillo chile sauce. Avocado, chorizo, and Cotija cheese sauce.

100 gr  $310

Bola de Pedernales, Pedernales

“Food of sugarcane cutters”.


Brown beans stewed with guajillo chile and pieces of beef cecina, wrapped in a corn tortilla.

Because of the beef cecina, the filling may be slightly salty.

1 piece  $157

Uchepos, Uruapan

Fresh corn tamal, with green salsa and ranch cream.

1 piece  $178

Enchiladas de pato, Uricho

Duck enchiladas with guajillo chile and peanut adobo sauce. Served with pickled onion and Perón chile, with fried leek and fresh cream. 

3 pieces  $467

Pastel de carnitas de cerdo, Quiroga

Corn tortillas filled with carnitas, bathed in a red tomato and chipotle sauce, served with pico de gallo with Perón chile.

1 piece  $368

Tortita cantinera, Morelia

Cantina-style sandwich. Wheat bread stuffed with chile ancho and Cotija cheese, with tomato sauce and Cotija cheese sauce.


Please note that Cotija cheese is slightly salty.

1 piece  $310

Tamalito dulce de calabaza en tacha, Huiramba

Tamal made with native corn masa, served with blackberry ice cream. 

1 piece  $226

Capirotada, Zacán

Toasted sourdough bread slices drizzled with raw sugar syrup, served with macadamia nut ice cream.

130 gr  $160