Specialties of the house

• Quails in rose petal sauce
• Chiles in walnut sauce with pomegranate
• Champandongo

Soups

• Ox-tail soup (Tita's recipe)
• Cactus soup (don't worry - we took out the spines!)
• Squash plant soup
• Smoked portobello mushroom soup with sesame seeds, spinach and vermicelli

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Vegetarian dishes

• Gratinéed zucchini filled with vegetables
• Portobello mushrooms with pine nuts and spinach
• House salad with verdulaga, tomato, goat cheese, zucchini blossom and amarant
• Greek salad with lettuce, tomato, green and red peppers, black olives and goat cheese
• Nutty salad - with lettuce, grapes, feta cheese, pecans, cashew nuts and blackberry dressing

Chicken

• Chicken in tamarind sauce
• Chicken roulade with slices of chile, bathed in a chile poblano sauce
• Tropical chicken, with pineapple, tequila and chile de arbol
• The five Oaxacan moles (negro, coloradito, amarillo, verde or estofado), served with chicken

Meat

• Beef arrachera, the classic Mexican cut
• Flambéed pepper filet steak
• Beef filet steak with touch of balsámico

Fish and Seafood

• Salmon filet baked with herbs
• Pacific red snapper in a grape and nutmeg sauce
• Prawns flambéed in tequila or orange sauce
• Tuna steak flambéed with mezcal in a mango sauce

Deserts

• Crepes Suzette (flambéed)
• Forbidden love - chocolate cake with berry mousse, bathed in hot chocolate sauce
• Bananas Singapur (flambéed with Kahlua and brandy)