Walk with us in a night to discover the flavors of Oaxaca, joining ancient and contemporary flavors together. This is a journey to defy time and boundaries, mixing flavors adopted from different cultures. We want to share with you the excitement of the regional cuisine of our country.
Black Bean Broth Raviolis
Fresh pasta stuffed with black bean broth. Served with cream, mixed chili peppers, acuyo (hoja santa) sauce and parmesan cheese.
Paired with "Colonial de Guadalajara" beer
Minerva beer with a bright golden color and soft malt aroma, with mix fermentation Kölsch style citrus notes.
,Por La Mente del Chef
Fried grasshoppers with stock, cream chese and cream, seasoned with mixed and morita chili peppers.
Paired with a Shot of Mezcal
Mezcales Cuisch organic mezcal, made out of "Tobalá" wild agave.
,El Gran Invitado de La Cena
Mole Zapoteco with Duck Breasts
Slowly cooked duck suprêmes with mole zapoteco, fried bananas and radish sprouts.
Paired with La Cosecha Manual de la Madrugada
Casa Madero winery, Casa Grande Gran Reserva Cabernet Sauvignon.
,Una Probadita de Oaxaca Pasando por Francia
Mezcal cream crème brûlée with marzipan powder.
A coffee assortment of different types and intensities.
I’m a self-taught cook and graduated engineer. To me, there is nothing more enjoyable than to partake of a delicious dinner and a good conversation. I have discovered that cooking is a great way to share a little piece of my soul with my guests.
I’m very passionate about Mexican food. I draw on traditional and modernist cuisine techniques in order to highlight its intense flavours, and combine them to offer traditional dishes with a personal touch.
Lenguajes que hablan:
Disfruta de las ciudades experimentando con actividades y enriquece tu vida.