CREMA DE CALABAZA: A delicious light and creamy soup prepared with cilantro and zucchini.

SOPA DE AVENA: Amazing and healthy tasty Mexican soup, prepared with oats, tomatoes, onion and garlic; garnished with chile chipotle and pecans.

SOPA DE FIDEO SECA: Unique Mexican soup. This soup is made with thin noodles, which are fried and then boiled in a tomato, onion and garlic puree until they become very dry. It is garnished with chile chipotle adobado and cream.

SOPA VERDE: A chicken soup prepared with tomatillos, cilantro, zucchini, potatoes, and chile chipotle.

SOPA TARASCA: This is a wonderful soup from the state of Michoacán. It’s prepared with tomatoes, onion, garlic, and cooked black beans, blended until pure, getting a very smooth soup. Garnished with: sour cream, Mexican cheese, and fried tortilla strips.

SOPA DE NOPAL Y PAPA: Soup prepared with basic tomatoes, onion, garlic, chile chipotle and chicken broth in which you cook potatoes. To be added with cooked nopales. Will be served topped with Mexican cheese (queso fresco).

RICE: The technique used to make rice in Mexico is very traditional and unique; there is no other cuisine that uses this technique. You will need to make 5 previous steps: rinsing, soaking for 20 minutes in warm water, drain, deep fry in vegetable oil, and drain. You will be amazed how oil is almost completely recovered. And then continue cooking with several ingredients such as tomatoes, onion, garlic puree and chicken broth to give flavor and color to the rice.

ARROZ ROJO: Rice fried in vegetable oil and cooked with onion, garlic, and tomato puree. Carrots and peas can be added.

ARROZ VERDE: Rice, fried with vegetable oil, cooked with chile poblano, cilantro, onion, and garlic puree. Corn can be added.

ARROZ BLANCO A LA MEXICANA: Rice, fried in vegetable oil and then cooked in chicken broth, onion, and garlic.

NOPALES: In addition to corn and chiles, nopales (cactus pads) are part of our staple food. This is one of the most appreciated dishes by Mexicans. We prepare this vegetable in many different ways.

NOPALES GUISADOS: This is the most frequent way Mexicans eat nopales at home. Cooked nopales mixed with fried tomatoes, onion, garlic, and cilantro, seasoned with either chile serrano or canned chile chipotle adobado.

NOPALES CON CHORIZO: This dish combines ingredients originally from Spain such as chorizo (sausage) and our delicious nopales. Fried chorizo, onion, garlic, tomatoes and cooked nopales, seasoned with canned chile chipotle adobado.

and MORE… (Extra options)

QUESO PANELA EN SALSA VEDE: This course combines the acidity of the tomatillos, the freshness of the cilantro, and the dip flavor of cumin with a very traditional Mexican cheese named “queso panela”. One of the best courses with cheese!!!!!

PAPAS CON CHORIZO: This dish combines ingredients originally from Spain, such as chorizo (sausage), caramelized onion, and potatoes. Served in tacos.

CAZUELA DE HONGOS A LA MEXICANA: Champignons (or a mixture of seasonal mushrooms) sautéed with a generous number of garlic, chile serrano seeds, cilantro, and lime.

CALABACITAS A LA MEXICANA: Prepared with tomato, onion, zucchini, cilantro, and chile serrano with a very Mexican touch.

TINGA DE POLLO: Cooked chicken breast shredded and fried with tomatoes, onion, garlic, and chile chipotle, seasoned with thyme, bay leaf, and marjoram. Chicken can be substituted with beef or pork.

POLLO EN CHILE PASILLA Y NOPAL: Chicken served in a sauce cooked with chile pasilla (dry and tasty chiles), tomatillos, onion, garlic, and oregano. Topped with nopales (cactus pad).

POLLO ENCACAHUATADO: served in a salsa prepared with dry chiles, peanuts, sesame seeds, and spices.

POLLO CON CHORIZO Y NOPAL: Chicken served in a sauce cooked with chorizo (sausage), tomatoes, onion, garlic, cilantro, nopales (cactus pad), and chile chipotle.

POLLO EN SALSA MORENA: This brown sauce is cooked with dried Mexican chile, anise seeds, cinnamon sticks, raisins, onion, and garlic. Once it is cooked, you puree the ingredients to make a very silky sauce, which is used to serve over chicken. Unique, incredible, and delicious flavor!

CERDO CON RAJAS DE POBLANO: Pork meat brown in its own fat, and then cooked with a tomato, onion and garlic sauce, to be added with Poblano pepper strips.

CERDO EN SALSA VERDE: This dish is prepared with pork meat that is browned in its own fat, and braised in a tomatillo sauce seasoned with cumin. It is optional for you to add raisins or potatoes to the recipe. (You need to order the option you prefer.)

CARNE DE FLOJAS: Pork meat that is brown in its own fat and then cooked with green tomatillo, chile pasilla and chile ancho, onion, garlic, and beer. (In the past, this mixture needed to be boiled with “pulque”, a pre-Hispanic alcoholic drink coming from the “maguey” cactus. This “pulque” is not easy to find anymore, so it is substituted with beer.)

ALBÓNDIGAS EN SALSA DE TOMATILLO, PASAS Y CHILE CHIPOTLE: Beef meatballs seasoned and cooked in a tomatillo and chile chipotle sauce, with raisins to add a pinch of sweetness to the sauce.

PICADILLO CON PASAS: “Picadillo” is cooked with ground beef, tomatoes, onion and garlic, carrots, raisins, and spices to season. Perfect balance between salt and sweet.