Menu 1
B
reakfast
  • F
    resh fruit
  • F
    resh bread
  • S
    inaloa breakfast
  • Egg and "chilorio" tacos, covered with chipotle and bean salsa, and grated Oaxaca cheese.
  • J
    uice, Coffee and Tea
D
inner
  • T
    wo Colors Soup
  • Half poblano pepper cream and half carrot cream
  • P
    eanut Salsa Chicken
  • Chicken breast covered with my special peanut and chipotle salsa; served with wild rice.
R
ecommended Wines
  • R
    osé D'anjou
  • L
    ancers Rosé
  • B
    lanc de Zinfandel
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Menu 2
B
reakfast
  • F
    resh fruit
  • F
    resh bread
  • H
    uevos a la Mexicana
  • Scrambled eggs with tomato, onion and chile served with fried beans
  • J
    uice, Coffee and Tea
D
inner
  • S
    panish Tortilla
  • With potato, onion, bacon and red peppers
  • P
    aella
  • (min. 4 persons)
  • Saffron rice with shrimp, clams, chicken, spanish chorizo, sausage and red pepper
R
ecommended Wines
  • S
    angria (Grandma's secret recipe)
  • S
    iglo Saco Reserva
  • G
    ran Sangre de Toro
  • F
    austino I
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Menu 3
B
reakfast
  • F
    resh fruit
  • F
    resh bread
  • C
    hilaquiles
  • Traditional Mexican breakfast with chicken, red salsa, and served over a bed of tortillas chips
  • J
    uice, Coffee and Tea
D
inner
  • F
    rijoles de la olla
  • My mom's authentic and traditional recipe of bean soup
  • M
    ole Oaxaqueño
  • Chicken breast covered with traditional black mole (made with several kinds of "chiles", almond, peanut, cinnamon, chocolate, sesame and other traditional ingredients) served with poblano rice.
R
ecommended Wines
  • X
    A Cabernet Sauvignon
  • M
    onte Xanic Cabernet Sauvignon
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Menu 4
B
reakfast
  • F
    resh fruit
  • F
    resh bread
  • H
    uevos Tamaulipas
  • Egg, "machaca" and cheese tacos in flour tortilla, served with "charros" beans
  • J
    uice, Coffee and Tea
D
inner
  • C
    rab Quiche Lorraine
  • With gruyere cheese, crab, and sherry
  • P
    asta Tuchuru
  • Shrimp pasta in a creamy white wine sauce
R
ecommended Wines
  • B
    lanc de Blancs
  • C
    ava Brut
  • C
    hampagne Brut
  • P
    ouilly Fuisse
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Menu 5
B
reakfast
  • F
    resh fruit
  • F
    resh bread
  • H
    uevos Toluca
  • Egg and "chorizo" tacos, covered with red and green salsa, and grated Oaxaca cheese.
  • J
    uice, Coffee and Tea
D
inner
  • A
    ztec Soup
  • Classic tortilla soup with sliced avocado and sour cream.
  • T
     n' T Combo
  • Tinga (Shredded chicken and chorizo in tomato sauce) tostadas and "a la diabla" shrimp tacos.
R
ecommended Beers
  • N
    oche Buena
  • (Only available from November to January)
  • N
    egra Modelo
  • L
    eon
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Menu 6
B
reakfast
  • F
    resh fruit
  • F
    resh bread
  • A
    lmuerzo Monterrey
  • Tender marinated steak, served with frijoles (beans) charros and guacamole.
  • J
    uice, Coffee and Tea
D
inner
  • F
    rijoles de la olla
  • My mom's authentic and traditional recipe of bean soup
  • C
    hicken Echiladas
  • Enchiladas with red salsa and manchego cheese, served with poblano rice
R
ecommended Beers
  • P
    acifico
  • M
    ontejo
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Menu 7
B
reakfast
  • F
    resh fruit
  • F
    resh bread
  • M
    igas
  • Scrambled eggs with slices of fried tortilla, tomato, onion and manchego cheese, covered with "salsa ranchera"
  • J
    uice, Coffee and Tea
D
inner
  • A
    ztec Soup
  • With fried tortilla slices, Oaxaca cheese, sour cream and chipotle.
  • C
    hiles en Nogada
  • (min. 4 persons)
  • Stuffed with ground beef, nuts, fresh and dry fruits; covered with a sweet and creamy walnut sauce.
R
ecommended Wines
  • M
    erlot
  • M
    albec
  • S
    yrah
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Menu 8
B
reakfast
  • F
    resh fruit
  • F
    resh bread
  • O
    axaqueño breakfast
  • Scrambled eggs with chorizo in corn tortillas topped with mole and served with frijioles refritos.
  • J
    uice, Coffee and Tea
D
inner
  • F
    resh Garden Salad
  • With my special home made dressings
  • M
    ar y Tierra
  • Fish and steak seasoned and grilled to perfection.
R
ecommended Wines
  • S
    angria (Grandma's secret recipe)
  • M
    erlot
  • X
    A Cabernet Sauvignon
  • M
    onte Xanic Cabernet Sauvignon
************************
Menu 9
B
reakfast
  • F
    resh fruit
  • F
    resh bread
  • H
    uevos a la diabla
  • Scrambled eggs with chipotle and oaxaca cheese served in flour tortillas.
  • J
    uice, Coffee and Tea
D
inner
  • S
    opa de cebolla estilo montemartre
  • Traditional onion soup prepared with dry white wine, gruyere cheese and garlic croutons.
  • S
    almon a la Basque
  • Fresh Chilean salmon topped with a white wine béarnaise sauce and served with new potatoes and asparagus.
R
ecommended Wines
  • B
    lanc de Blancs XA
  • V
    erdejo Viña Adaja
  • C
    ava René Barbier Brut