Our menu

Soft or cachondo (crispy). Served with pickled red onion and habanero.

Turkey, in escabeche or with mole.

With cochinita pibil or turkey. Order of three.

With dogfish. Order of three.

Chicken enchiladas with mole. Order of three.

Shredded turkey.

With a touch of habanero.

Filled with egg. Order of three.

With pickled red onion.

Traditional Yucatecan recipe.

Edam cheese stuffed with ground beef.

By the kilo, to share at the table.

Pork slow-cooked with black beans, Yucatecan style. Served with rice, radish, onion and cilantro.

280 g beef fillet with rice, guacamole and beans.

280 g beef medallions, peppercorn style.

Beef tips. Can be served with hot salsa.

300 g skirt steak.

350 g.

300 g, Yucatecan style.

300 g, to share at the table.

Grouper fillet, with garlic sauce or grilled.

400 g red snapper, fried or with garlic and chili.

400 g pompano, grilled or with butter.

400 g pompano, traditional style.

300 g octopus in its ink.

350 g shrimp, with garlic sauce or breaded.

Classic or cream cheese flan.

Sweet corn cake, topped with condensed milk or cajeta.

Cheese mousse with grape jelly and cherries.

Fruit paste with cheese, to share at the table.

Plantains with cream, to share at the table.

Ask your server about today's selection.

Coconut, mango and other flavors. Ask about today's.

Ask about today's options.