Pozole (spicy soup with corn grains and seafood, topped with avocado, chopped radish, onions, lettuce, lime, oregano, tortilla chips and chili powder).
Chiles en nogada (in season only: poblano chiles stuffed with minced meat with fruits, almonds, pine nuts and spices, in a creamy nut, almond, cinammon and goat cheese sauce), served with pomegranate.
Guava and hazelnut cheesecake.
"Agua de jamaica" (hibiscus flower drink).
Shrimp "Aguachiles" with a green sauce.
Fish & Shrimp tacos (battered with dark beer) with red onions and lime.
Mexican salsa.
Sweet corn cake with a rompope sauce.
"Agua de horchata" (drink made out of rice).
"Carne asada a la tampiqueña": grilled arrachera served with guacamole, fried beans, "rajas con queso" (poblano strips with cream and cheese) and one mole enchilada.
"Salsa borracha" (mexican salsa with dried chilis, tomatos and a touch of beer).
Mousse Margarita (zesty lemon dessert with Tequila and Cointreau).
"Agua de tamarindo" (tamarind drink).
Creamy corn soup with a huitlacoche sauce and a touch of goat cheese.
Poblano chile stuffed with different types of cheeses and shrimp wrapped in puff pastry.
Mexican red salsa with basil.
Mango créme brulée.
Mexican salad with a "jamaica" (hibiscus flower) vinagrette.
Chicken with black mole served with rice and sesame seeds.
Orange and ginger sorbet.
"Salpicón" de jaiba y nopalitos (crab and cactus salad with tomato and herbs).
"Boquinete" (local fresh fish filet) with a thyme tomatillo sauce, burned butter with balsamic and a "mojo de chile" (strips of onions, capers and chile).
Coconut custard.
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