STARTERS

CASTACÁN
Pork meat cooked at low temperature with its skin and then fried, so that it is crispy on the outside and tender and juicy on the inside. A delicacy from the Yucatan..

VENENO
Enchilada pork with dried chiles, spicy and buttery. Recipe from the north of Mexico.

VENENO
Enchilada pork with dried chiles, spicy and buttery. Recipe from the north of Mexico.

NOPAL
The cooked prickly pear cactus leaf. One of the main and characteristic products of Mexican cuisine.

QUELITES
Edible and wild herbs (leaves, buds, shoots, stalks, stems and flowers) that are treated as vegetables for salads, stews, soups...

SOPES
A thicker format of grilled corn dough tortilla, more oval and with the edges trimmed to hold the sauce and filling.

SALBUTES
A corn dough totilla that is cooked and then fried to make it fluffy, crunchy and soft, typical of the Yucatan area.

MOLE
An original pre-Hispanic dish based on ground chiles and spices, thickened with corn dough. There are hundreds of different recipes for this typical Mexican sauce that is prepared with the family for big celebrations.

RECADO NEGRO O CHILMOLE
Pasta made with burnt corn tortilla, peppers, garlic, achiote, oregano, cumin and a variety of charred and ground dried chili peppers with other ingredients.

COCHINITAL PIBIL
Tender shredded suckling pig or pork meat seasoned with sour orange juice, cumin, Tabasco pepper and other spices that is baked wrapped in banana leaves. It is the most representative dish of Yucatecan cuisine.

CAJETE
Sweet prepared with goat's milk, sugar, vanilla, corn honey and pecan nut, original from the Nuevo Leon area.

ENCHILADA
This Mexican specialty is prepared with fried corn tortillas dipped in chili sauce, rolled or folded and filled with some kind of preparation.