BUGS SEASON
IN HERE WE COOK FROM THE HEART
MAGUEY WORMS FOR TACOS
$730
100 g / 3.5 oz | Freshly cooked crispy maguey worms, served on a hot skillet and accompanied by guacamole, pico de gallo, and grilled cheese. A preparation that honors the cuisine of the Mexican highlands, highlighting smoky flavors, a crunchy texture, and the distinctive character of maguey. * Ideal for sharing at the center of the table.
ESCAMOLES AND BONE MARROW
$480
150 g / 5.3 oz | Sautéed escamoles and oven-roasted bone marrow, accompanied by chinicuil molcajete salsa that provides smoky, deep, and slightly spicy notes. A combination that highlights the character of our cuisine.
BUG MEMELITAS
$550
3 pcs | A trilogy of native corn memelitas spread with traditional pork asiento, topped with butter-sautéed escamoles, crispy maguey worms, and chinicuil worms toasted on the comal. A celebration of ancestral flavors that honors the richness of corn and tradition.
CORN TETELA WITH CHICATANA ANT
$430
150 g / 8.8 oz | Tetela stuffed with beans, accompanied by sautéed mushrooms. Served over chicatana ant mole with deep flavor and smoky notes. A preparation that highlights the richness of the milpa and the ancestral flavors of Mexico.
MANGO TART WITH CHAPULINES
$230
1 pc | Crispy tart shell filled with seasonal mango mousse, accompanied by xoconostle jam and sautéed chapulines that provide toasted notes and a crunchy texture.
BEBIDAS
SÍINIK COCKTAIL
$220
120 ml / 4 oz | Los Danzantes Joven Espadín mezcal, absinthe, dry white sherry, kiwi, lime and Prosecco. Garnish: Kiwi pearl, flavored with salt made from chicatana ants and tart cactus fruit.