FRESHLY MASHED Guacamole
Pico de gallo and grated chicharron
Shortrib Croquettes (5)
Accompanied by habanero alioli and fried chives
Cheese Crust with chorizo regio
Homemade northern chorizo with a mixture of asadero and manchego cheese
RibEye Prime Aguachile 350 g.
Sealed on charcoal, burnt salsa, avocado, onion, radish and garlic chips
Crispy, over freshly mashed guacamole with chiltepín-lemon sauce
Grilled and crispy, with arugula over guacamole with salsa macha
Steak Volcanoes (2)
Over burnt tostada, maton beans, cheese crust with taquera sauce
Roasted in mesquite charcoal marinated with lemon olive and fleur de sel
charcoal artichokes (2)
Roasted with olive oil and fleur de sel, served with jalapeño dressing
With cotija cheese, heavy cream and avocado
shrimp pastor sopes (4)
Over maton beans, pickled red union, roasted pineapple and creamy avocado
charcoal bone marrow (4)
With a japanese peppers sauce and crispy parsley
JAMÓN IBÉRICO DE BELLOTA 90 g.
Juan Pedro Domecq, red cordon, 48 months
octopus and shrimp Tostada (2)
Avocado, cabbage and seafood sauce
Bluefin tuna Tostada (2)
Chipotle-mayo dressing, crispy leek and avocado
Shrimp and fish, macerated at the moment with lemon and salt
Burnt salsa or green salsa
Bluefin tuna tiradito
Güero pepper, jalapeño, avocado, ponzu and truffle oil
Japanese Hamachi Tiradito
Lemon, yuzu and cilantro sprouts
Shrimp, cheese crust, pico de gallo, beans, flour tortilla
JAIBA SUAVE (1)
Over blue-corn tortilla, peanut dressing, grilled pineapple and crispy leek
LAS REGIAS (3)
Ribeye slices over cheese crust, arugula, corn tortilla
skirt steak (3)
Guacamole, pico de gallo, corn tortilla
Steak, marrow, japanese pepper paste, crispy chives, corn tortilla bicolor
TROMPO FUNDIDORA (3)
Pork meat, cheese, pineapple, cilantro, onion, corn tortilla
Pork meat, cheese, pineapple, cilantro, onion, flour tortilla
roasted pork (3)
Guacamole, crispy chicharron, cilantro, onion, corn tortilla
Tomato soup, epazote, guajillo peppers, avocado and chicharron
With a hint of sherry
With vegetables and shrimp
PEACHES AND WATERCRESS
Frisse lettuce, Dijon vinaigrette, bacon and goat cheese
Accompanied with jocoque, avocado and toasted pine nuts
Lettuce, palm hearts, cherry tomato, manchego and dressing made at the moment
grilled brussels sprouts
Baby arugula , Parmesano Reggiano and roasted pumpkin seeds
Made at the moment
grilled meat cuts
CHULETON PRIME cap 1.2 KG.
Suggestion: truffle parmesan potatoes
RIBEYE LIP ON PRIME 500 G.
Suggestion: charcoal asparagus
NEW YORK HIGHER CHOICE 500 G.
Suggestion: grilled vegetables
RIB EYE THORN 400 G.
Suggestion: Truffle parmesan fries
skirt steak CHOICE 400 G.
Suggestion: french fries
SONOREAN STEAK HEART 300 G.
Suggestion: parmesan truffle potato puree
DON JULIO tenderloin 700 G.
Butter with morels, ﬂamed with Don Julio 70
SHORT RIB HIGHER CHOICE 750 G.
Mashed potato and meat juice reduction
Sea salt fish Per kilogram
Striped bass covered in grain salt
GRILLED MAYAN OCTOPUS 400 G.
Accompanied by confit potato slices and arugula
ZARANDEADO RED SNAPPER 500 G.
A la talla, red or green, accompanied with maton beans
BLUEFIN TUNA WITH AJONJOLI CRUST 200 G.
Sealed to the grill with roasted baby vegetables and ponzu sauce
FRESH PACIFIC SALMON 200 G.
Grilled, accompanied with charcoal vegetables
bravos shrimp 180 G.
With guajillo peppers, white wine and mashed potatoes
Organic Charcoal Chicken
- Northern style marinadle, french fries
- Rosemary-lemon marinade, arugula salad
"Única" Burger 220 G.
Grilled rib eye prime, house bread, caramelized onion, cheese, arugula and cherry tomato
NORTHERN STYLE BARBECUE 400 G.
Short rib cooked in maguey stalks for 12 hours flamed with Union mezcal
PORK SHANK 900 G.
In a northern roast marinade, with maton beans, pickled onion, cilantro and radish
Truffled parmesan fries
Some of our food is eaten raw, under the responsibility of the client.
The weight of each dish is raw. Our prices include 16% VAT and are in national currency.