CANDELARIA
TAMALES AND ATOLES
RANCH-STYLE TAMALE
$230
280 g | Made with finely-ground corn masa, stuffed with pork, tangy guajillo chili sauce, and añejo cheese from Michoacán, accompanied with a lightly-pickled cactus paddle salad.
MEXTLAPIQUE
$210
200 g | A tamale stuffed with sea bass, tomato, and tender cactus paddles, wrapped in dried corn husks and cooked over a charcoal fire. Served with purslane leaves from our ancestral floating gardens and cilantro flowers.
FARMER’S TAMALE
$180
220 g | Veracruz-style tamales, stuffed with scarlet runner beans, chayote squash, and squash-seed sauce. Served over a zesty Yucatecan squash-seed salsa, with tender green peas and green fava beans.
GUAVA TAMALE
$160
200 g | A dessert tamale, served with a topping of sherry-flavored whipped cream, guava compote, and rustic ground chocolate.
BLACK ATOLE
$90
350 ml | From Michoacán, a traditional corn-based beverage flavored with cacao and cinnamon.
ROSITA DE CACAO ATOLE
$90
350 ml | Delicately flavored, a traditional corn-based beverage perfumed with cinnamon, and flavored with rosita de cacao, a flower used in Pre-Hispanic beverages in southern Mexico.