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Red snapper ceviche with pineapple. **
Huitlacoche ravioli in a squash blossom and poblano sauce. (V)
Plantain patties stuffed with black beans.(V)
Chicken and mole tamale wrapped in banana leaves.
Hand-made corn tortilla with tasajo topped with chipotle cream sauce.
Oaxacan cheese flambéed with guajillo sauce and grasshoppers served with fresh handmade tortillas.
Warm quesillo cheese and caramelized pecans, figs, and field lettuces, tomatoes.
3 small blue corn quesadillas. huitlacoche, poblano pepper, and pork carnitas.
Light red mole served over beef. Typical mole without chocolate.
Black mole from Oaxaca, served over chicken breast.
Green mole served with baby pork ribs.
Mole poblano served over chicken breast.
Tortillas folded and soaked in black mole sauce garnished with onions and fresh Oaxacan cheese.
Yellow, green and black mole served over chicken breast.
Chicken or cheese enchiladas with mole sauce.
Red snapper fillet with sunflower crust in green tomatillo sauce.
Grilled beef steak served with black beans, guacamole and a tortilla dipped in chipotle sauce.
Filet mignon served over chipotle sauce and topped with flambéed Oaxacan cheese.
Large shrimp sautéed with infused Hierba Santa oil and Mezcal.
Lightly breaded turbot fillet with chipotle tartar sauce.
Marinated lamb in garlic and Oaxacan peppers.
Tender pork in Guajillo and garlic sauce.
Marinated beef skirt broiled with onions
Squash blossom, zucchini and fresh corn Sauteed in Hierba Santa oil.(V)
Flan de Horchata
Tirramisu Oaxaqueño
Capirotada con Helado de Vainilla
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