Cocina del Valle de Tlaxcala
Desde 2013
Nuestra Pasión: Cocina de Temporada
Cada año, a partir de abril, sembramos nuestra milpa: maíz, chile, chilacayote, flor de calabaza. Productos que con mucho trabajo y esfuerzo mantienen activos nuestros campos para su uso íntegro en el restaurante.
Francisco Molina
Chef en Jefe
Desde el corazón del estado de Tlaxcala brota la propuesta culinaria del chef Francisco Molina, un creador que ha hecho de la riqueza de su entorno su mayor fuente de inspiración. En cada platillo evoca ingredientes tlaxcaltecas, reflejando la belleza y la delicadeza de esos sabores que hablan de tradición, identidad y creatividad.
Menú Inglés
Starters
Sweet corn cream
served with epazote tamalito.
MXN 185
Selection of colorful native prickly pears
pears served carpaccio-style, with feta cheese and chamoy vinaigrette.
MXN 235
Barbeque tongue tamal
served with ranch-style cream and fresh cheese.
MXN 285
Mango and jícama salad
with orange segments and chamoy vinaigrette.
MXN 225
Green aguachile
of smoked shrimp corn husk, fresh fish and chocolate clams, marinated with soy sauce.
MXN 455
Smoked and marinated pork leg “volcán”
with provolone melted cheese, served with our daily sauce.
MXN 205
Fair gordita
with shrimp, potato purée, and requesón from Tlaxco, Tlaxcala.
MXN 205
Main Courses
Smoked turkey
with pistachio green pipián and quelites salad
MXN 555
Angus choice rump cap (300 gr)
french fries, served with hazelnut purée.
MXN 565
Pine nut pipian, with pork belly
served with roasted eggplant and heirloom squash.
MXN 565
Salmon trout (400g)
grilled in Tlaxcala-style marinade, served with pickled onions and tortillas.
MXN 635
Grilled creole chicken-enmolada
with huitlacoche and hazelnut mole.
MXN 495
Rib eye and grilled vegetables (450 gr)
with Tlaxcala moles.
MXN 715
Butter-poached escamoles
with potato croquette and fire-roasted salsa.
MXN 650
Mexican style seafood stuffed chile güero
with provolone cheese, peanut sauce and served with freshly made tortillas.
MXN 475
Milpa and seafood risotto
pumpkin flower, poblano pepper and corn kernels.
MXN 485
Mushroom "mixiote"
with grilled chilacayote and tlaxcalteca curry.
MXN 385
Freshly picked squash blossoms
stuffed with artisanal ricotta-style cheese, tempura-battered and served with a red tomato broth.
MXN 315
Desserts
Rice ice cream with sake horchata
gingerbread and lime pure, topped with white ganache.
MXN 255
Requeson cheese flan
with honey cream and milk tiles.
MXN 200
Chocolate Tamal
with coconut ice cream and praline.
MXN 225
Capulines macerated in Dijon cassis liqueur
accompanied by clotted cream ice cream and olive oil.
MXN 205
Pine Nut Tres Leches Cake
with chinicuil worm and cochineal ganache, served with raspberry.
MXN 285
