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.
$185
Smoked and marinated pork leg “volcán”
with provolone melted cheese, served with our daily sauce.
$205
Mango and jícama salad
with orange segments and chamoy vinaigrette.
$225
Green aguachile
of smoked shrimp corn husk, fresh fish and chocolate clams, marinated with soy sauce.
$430
Barbeque tongue tamal
served with ranch-style cream and fresh cheese.
$265
Fair gordita
with shrimp, potato purée, and requesón from Tlaxco, Tlaxcala.
$205
Main Courses
Smoked turkey
with pistachio green pipián and quelites salad
$515
Angus choice rump cap (300 gr)
french fries, served with hazelnut purée.
$495
Pine nut pipian, with pork belly
served with roasted eggplant and heirloom squash.
$515
Grilled creole chicken-enmolada
with huitlacoche and hazelnut mole.
$495
Salmon trout (400g)
grilled in Tlaxcala-style marinade, served with pickled onions and tortillas.
$590
Tempura-crab pulp, hoja santa and requesón cheese
served with red broth cooked in crab.
$425
Mexican style seafood stuffed chile güero
with provolone cheese, peanut sauce and served with freshly made tortillas.
$465
Milpa and seafood risotto
pumpkin flower, poblano pepper and corn kernels.
$465
Rib eye and grilled vegetables (450 gr)
with Tlaxcala moles.
$655
Mushroom "mixiote"
with grilled chilacayote and tlaxcalteca curry.
$425
Desserts
Requeson cheese flan
with honey cream and milk tiles.
$195
Macerated plums in their own liqueur
huitlacoche crumble and Orange supremes with melon seed foam.
$195
Chocolate Tamal
with coconut ice cream and praline.
$205
Rice ice cream with sake horchata
gingerbread and lime pure, topped with white ganache.
$255
Millefeuille gordita
with chilacayote ice cream, and piloncillo caramel (time of preparation 8 minutes).
$215
