You can choose one of the following one-class menus that I suggest:

 

Sopa verde: A family recipe chicken soup made out of tomatillo, cilantro, chicken, chile chipotle, and vegetables.

Arroz Rojo:  Rice fried in vegetable oil and then cooked with onion, garlic and tomatoe puree.

Tininga de pollo: Cooked chicken breast shredded and fried with tomatoes, onion, and garlic and chile chipotle, seasoned with thyme, bay leaf and marjoram.

Sopa Tarasca: This is a wonderful soup from the state of Michoacán. It is prepared with tomatoes, onion, garlic and cooked black beans, blended until puree, and then strained, getting a very smooth soup. Garnished with sour cream, mexican manchego cheese and fried tortilla strips.

Arroz Verde: Rice fried with vegetable oil and then cooked with pureed poblano pepper, cilantro, onion and garlic.

Pollo en “Pipián” Verde: Pipián is a salsa based in pumpkin seeds. To prepare this version of a green pipián, fresh ingredients are used: chile serrano, lettuce leaves, tomatillos, cilantro, garlic, onion, and spices to season. It is served with pork meat or chicken; as you prefer.  Delicious!!!.

Sopa cremosa de Lentejas: Soup prepared with pureed lentils in a broth made with tomatoes, onion, garlic, blended and fried.

Ensalada de nopales: This is probably the most traditional fresh salad in Mexico. Cooked nopales mixed with fresh tomatoes and onion, covered with vinaigrette and garnish with ground cheese and oregano.

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

Sopa de Fideo Seca: Very traditional Mexican soup. This soup is made with thin noodles, which are fried and then boiled in a tomato, onion and garlic puree, until it becomes very dry. It is garnished with chile chipotle adobado and cream.

Rajas de Chile Poblano con crema: Chile poblano strips cooked with onion and cream, simple but delicious. It is a tradition to eat rajas in “tacos”, among many other ways to serve them.

Pollo Encacahuatado: Chicken cooked in a sauce prepared with a dry chile, named “chile ancho” (dry chile), tomatoes, onion and garlic blended and strained to get a smooth “salsa” in which grounded peanuts and sesame seeds are added to thicken the salsa.

Sopa de Rajas de Chile PoblanoSoup prepared with tomatoes, onion garlic, poblano chile strips, potatoes and garnished with cream

Arroz Blanco a la Mexicana: Rice fried in vegetable oil and cooked with chicken broth, onion, garlic, and lime.

Cerdo en salsa morena: This dish is prepared with pork meat that is brown in its own fat, and braise in a dray chiles sauce, season with raisings.

Sopa de nopales y papa: Soup made with tomatillos, dry chiles, onion, garlic,  nopales (cactus pad) and potatoes

Arroz Rojo:  Rice fried in vegetable oil and then cooked with onion, garlic and tomatoe puree.

Pollo con chorizo y nopla: Chicken served in a sauce of chorizo (sausage), tomatoes, onion, garlic, cilantro, nopales (cactus pad) and chile chipotle.

Sopa verde: A chicken soup prepared with tomatillos, cilantro, chile chipotle and vegetables

Arroz Blanco a la Mexicana: Rice fried in vegetable oil and cooked with chicken broth, onion and garlic.

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 pre-Columbian alcoholic drink coming from the “maguey” (cactus). This “pulque” is not easy to find any more so it is substituted with beer.  Delicious!

Crema de Calabaza con elote: A delicious and creamy soup prepared with zucchini garnish with sweet corn.

Arroz blanco a la mexicana: Rice fried in vegetable oil and cooked with chicken broth, onion and garlic.

Albóndigas en salsa verde: Beef meat balls mixed with black pepper, onion, stuffed with raisins cooked in a “salsa verde” (green salsa). Simple but delicious.

More Info…