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 coitja cheese and epazote tamalito.
$170
Smoked and marinated pork leg “volcán”
with provolone melted cheese, served with our daily sauce.
$195
Mango and jícama salad
with orange segments and chamoy vinaigrette.
$235
Green aguachile
of smoked shrimp corn husk, fresh fish and chocolate clams, marinated with soy sauce.
$380
Barbeque tongue tamal
served with ranch-style cream and fresh cheese.
$250
Fair gordita with handmade requesón cheese
from Tlaxco, Tlaxcala., romeritos, pressed chicharron and sauce of the day.
$185
Main Courses
Smoked turkey
with pistachio green pipián and quelites salad
$495
Angus choice rump cap (300 gr)
french fries, served with hazelnut purée.
$480
Pine nut pipian, with pork belly
served with roasted eggplant and heirloom squash.
$490
Grilled creole chicken-enmolada
with huitlacoche and hazelnut mole.
$440
Rib eye and grilled vegetables (450 gr)
with Tlaxcala moles.
$625
Tempura-crab pulp, hoja santa and requesón cheese
served with red broth cooked in crab.
$395
Mexican style seafood stuffed chile güero
with provolone cheese, peanut sauce and served with freshly made tortillas.
$495
Milpa and seafood risotto
pumpkin flower, poblano pepper and corn kernels.
$395
Mushroom "mixiote"
with grilled chilacayote and tlaxcalteca curry.
$385
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
