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 SALSA DE POBLANO: One of the most tasting main courses, chicken breast topped with a poblanos pepper sauce, cooked with a Mexican fresh cheese and cream.
POLLO CON CHORIZO Y NOPAL: Chicken served in a sauce of chorizo (sausage), tomatoes, onion, garlic, cilantro, nopales (cactus pad) and chile chipotle.
POLLO O CERDO EN PIPIAN ROJO: Pipian is a salsa based in pumpkin seeds. To prepare you are going to use pumpkin seeds, almonds, dry chiles, onion, garlic sesame seeds, almonds, and spices to season; It can be served with chicken or pork meat as you prefer. Delicious!!!
ALBÓNDIGAS EN SALSA VERDE: Beef meat balls seasoned with, black pepper, cumin, cooked in a tomatillo sauce, that is seasoned with chile chipotle adobado and added with potatoes.
CERDO Y NOPALES EN PASILLA: This dish is prepared with pork meat that is brown in its own fat, and braise in a pasilla and tomatillo sauce, season with oregano; adding cooked nopales.
CERDO EN SALSA MORENA: Pork chunks browned in pork fat and then, add a salsa cooked with: onion, garlic 2 different dry chiles (chile ancho and chile pasilla) and raisings.
CARNE DE FLOJAS: Pork meat cooked with green tomatillo, chile pasilla and chile ancho. In the past, this mixture needed to be boiled with “pulque”, a prehispanic alcoholic drink coming form the “maguey” cactus. This “pulque” is not easy to find any more so it is substituted with beer.
PESCADO A LA VERACRUZANA: A very famous dish from Veracruz state, fish file prepared with tomato, onion, garlic and cilantro sauce. Olives and lime juice are added when almost cooked.
COCHINITA PIBIL: A wonderful dish that comes from the state of Yucatan, traditionally prepared in a hole underground. At home, you will need to bake this dish instead. It is pork meat mixed with «achiote» (annatto seeds paste) and spices and then wrapped in banana leaf to bake it. Once it´s cooked you will garnish with mixture of purple onion, oregano, vinegar, salt and chile habanero. This course is not available during April, May, June, July and August.