Flautas de Villa

Deep fried flour tortilla tacos, filled with pato confitadopato confitado:
poultry cooked in it´s own fat at a very low temperature for many hours and served with guacamole and salsa pico de gallo salsa pico de gallo:
traditional Mexican salsa preparared with chopped tomatoes, white onions, serrano peppers and cilantro.

Tentepie del Pescador

Mixed seafood prepared with garlic, shallots, bacon, spinach and topped with a white wine sauce white wine sauce:
sauce prepared with egg yolks, butter and white wine.

Pastel Azteca

Rabbit and chicken terrine marinated with mezcal, garam masala garam masala:
a mixture of aromatic spices: cinnamon, cardamom, nutmeg, cloves, coriander seeds, mace and cumin, and pistachios. Served with tomatillo and nopal tomatillo :
also known as husk tomato, husk cherry and mexican tomato; the key ingredient in fresh and cooked Latin American green sauces; they are not unripe tomatoes
nopal:
the young tender leaves of the nopal cactus
jelly.

Empanadas Criollas

Crunchy turn-overs filled with shrimp, vegetables and Oaxaca string cheese Served with a pineapple & ginger cold sauce.

Ensalada del Palmar

A breeze from the palms: heart of lettuce, heart of palm and heart of coconut heart of coconut:
the sweet spongey fruit of the coconut that develops when a coconut begins sprouting. Served with dill dressing and garnished with white noodles.

Capricho de la Tierra

A tower of"mil hojas" of grilled vegetables "mil hojas" of grilled vegetables:
grilled slices of eggplant, zucchini squash, green bell pepper, tomato and mushroom. marinated with balsamic vinegar & olive oil topped with a crown of goat cheese.

Ensalada de la Gula

Smoked sail fish salpicon salpicon:
a preparation consisting of one or more ingredients that are diced or minced and bound together with a sauce prepared with fresh tomato, avocado and nopal nopal:
the young tender leaves of the nopal cactus topped with a sweet & sour red onion jelly red onion jelly:
julienne cut onions cooked with butter, sugar, red wine and raspberry vinegar and accompanied by crunchy sweet potato crisps.

Sopa Especial Azteca

Fried corn tortilla stripsin a rich tomato broth with avacado, pork cracklings, fresh cheese, cream and rings of chile pasilla chile pasilla:
a dried chili pepper; when fresh and tender it is called "chile chilaca" and is dark green, when dehydtrated it becomes "pasilla"; it is not spicy .

Cazuela de Cebolla

A rich onion soup flavored eith dark beer and purple epazote epazote:
an herb indigenous to Mexico with a very special flavor. leaves. Served with a toasted parmesan crouton.

Pece Soleado

Steamed tamale filled mahi mahi filete in a chile mulato chile mulato:
dried chile poblano; similar to chile ancho; it is moderately spicy sauce, wrapped in corn husks, avacado leaves, guava leaves and Mexican pepperleaf (hierba santa). Topped with and slices of red onion and mushroom. Served with tostones de plátano macho tostones de plátano macho:
deep fried slices of plátano macho, which is a plantain or "green" banana that is used in Latin American cooking..

Sinfonía del Pacifico

Linguine with shrimp and squid rings cooked in white wine. Served with a rich fresh tomato sauce fresh tomato sauce:
Prepared with the meat of fresh ripe tomatoes, garlic, shallots, olive oil and fresh basil. and parmesan cheese.

Quimera del Mar

Crunchy fried shrimp breaded with amaranto amaranto:
Cereal de los mas antiguos que se cultivan en Méxicoseeds and shredded coconut. Served over a sinful salsa "Borracha" salsa "Borracha":
rich sauce prepared with chile pasilla, beer, fresh orange juice, white onion, garlic and aged cheese. and a humble morisqueta de arroz morisqueta de arroz:
A plain white rice cooked in water without any seasonings - typical to the Costa Grande region of Guerrero, México..

Eclipse del Sol

A medallion of shrimp wrapped in a ring of bacon with mild chile pasilla chile pasilla:
a dried chili pepper; when fresh and tender it is called "chile chilaca" and is dark green, when dehydtrated it becomes "pasilla"; very mildly spicy sauce. ,Garnished with a parmesan cheese basket filled with vegetables.

Angeles a Caballo

Grilled s hrimp wrapped with bacon and covered with a saffron-mango sauce. Serv ed with vegetables pearls in a zucchini basket.

Negrito de Zihua

Grilled fresh fish fillet, prepared with "ten spices" "ten spices":
estragon, tomillo, mejorana, pimienta negra, páprika, limón, sal ahumada, ajo, cebolla, chile piquinand "Café de Paris" butter "Café de Paris" butter:
Prepared with thyme, marjoram, rosemary, garlic, shallot, curry, paprika, parsley, brandy and marsala wine..

Encanto Costeña

A grilled fresh salmon fillet with "deviled" tamarind sauce "deviled" tamarind sauce:
Prepared with butter, garlic, tamarind pulp, sugar, a touch of chili and fish broth.. Served with a mixed green salad.

Soneto Mar y Tierra

Exquisite surf & turf - a beef medallion with three shrimp served in “chocolate mole”chocolate mole - mole de chocolate:
Prepared with mildly spicy dehydrated peppers, traditional spices and dark chocolate. and garnished with esquites esquites:
tender white sweet corn seasoned with butter and epazote.

Mignon Punta Madera

Filete mignon glazed with an iresistable salsa café de la sierra de Atoyac salsa café de la sierra:
a gravy sauce with flavored with fresh ground coffee; Atoyac is the town where our coffee is cultivated.. Served with a zucchini and potato timbale.

Steak de la Hacienda

Rib eye cooked to order with a tantalizing tarragon sauce tarragon sauce:
Prepared with egg yolks, butter, white wine and fresh tarragon leaves., vegetables and hash brown potatoes.

Ave del Paraiso

A breaded chicken breast stuffed with shrimp pot cheese and epazote epazote:
an herb indigenous to Mexico with a very special flavor., Served on tomato sauce with a touch of spice.

Gigot de Gallina

A juicy chicken leg stuffed with vegetables. Cooked in rosemary olive oil, and served with an apple and coconut curry sauce.

Monday - Saturday

17:00 to 22:30