The lobster, sea snail and Yucatecan lime cold soup, cucamelon and pink Celestun salt
or
Malanga and beet carpaccio, buckwheat tabbouleh, cracked corn, jicama, chaya leaf
–
The mayan octopus, pork castacán with pico de gallo, heirloom avocado
or
The carrot and chipilín steamed tamal
–
The fish moné in white recado beurre blanc, golden tomato, momo, pickled bell peppers, dominico banana
or
Durango Wagyu in black recado,
xnipec, quail egg
or
The plantain escalope cooked in rescoldo,
pink pine nut sikil pak
–
Mole madre of days, Mole de Simojovel
–
El financier de pepita de calabaza,
helado de cacao criollo de Chontalpa
or
La papaya en tacha con miel de Melipona, yogurt
This menu changes every 4 months.