Alfajor (caramel cookie) perfect for dunking.(1 piece)

Nutella tart with red berries.(Order of 1)

Rebeca red velvet cake.(Slice)

Grandmother’s sweet corn cake.(Slice)

Chava Cheesecake:

Chava Cheesecake: bathed in a passion fruit sauce (We recommend a shot of chocolate a la mescal to go with it). (Slice)

Traditional desserts. Signature homemade desserts.(Order of 1)

Irish coffee:

Drambuie®, a shot of shot de expresso whipped cream and a cherry on top.

Order of watermelon, papaya or pineapple:

with yogurt cream and walnut soil on a passion fruit coulis.

Chanel Hot Cakes.

Açai Bowl:

Secret açai blend topped with granola, bananas, strawberries, coconut flakes and honey.

(New Trends)
Oatmeal-Banana Hot Cakes. (Order of 3)

Spinach mushroom egg white omelet:

served with a side of steamed broccoli, panela cheese, pico de gallo and nopales.

Mexican style egg whites in squash cups with a side of pico de gallo with nopales, panela cheese, steamed zucchini and broccoli.

Grilled salmon served with mango salad and cilantro vinaigrette:

Optionally, you can substitute the salmon with scrambled egg whites.

(New Trends)
Cottage cheese tacos with jalapeño and epazote (herb):

served with green salsa and cilantro oil. (Order of 3)

COCONUT OIL
Spinach omelet stuffed with fresh cheese, poblano chili salsa, crowned with garlic mushrooms and beans.

(New Trends)
Chipotle peppers filled with cheese and almonds:

dusted in coconut flour and served with a small pot of beans and red chilaquiles.

Bean gorditas (cornmeal flatbread) and carrot tinga (cooked on a skillet or fried in coconut oil)

(Order of 3)

Enfrijoladas (tortillas covered in bean sauce) filled with avocado and topped with your choice of cheese or sour cream. (Order of 3)

Quesadillas with hibiscus flower cooked on a skillet. (Order of 4)

Nopal molletes:

topped with beans and mozzarella served with pico de gallo and guacamole. (Order of 4)

Eggs:

fried, huevos rancheros or huevos divorciados (covered in red and Green salsa) served on tlayoyitos (thick filled tortillas), with a small pot of beans and red chilaquiles on the side.

Eggs with ham, bacon or chorizo:

served with red chilaquiles and a small pot of beans.

Scrambled eggs with refried beans with bits of cuaresmeño chili:

served with tortilla chips, fried longaniza (sausage) on a mirror of pasilla chile salsa.

El Muñeco:

Ham and cheese, bathed in green pipián (a traditional mole sauce), served with a small pot of beans and mole chilaquiles.

De Longaniza:

in morita chile salsa, served with a small pot of beans and red chilaquiles.

Huitlacoche (corn fungus delicacy) omelet with panela cheese:

bathed in poblano chile salsa and served with a small pot of beans and red chilaquiles.

Omelet in Veracruz-style salsa:

stuffed with ham and cheese, bathed in a delicious Casa de los Muñecos Veracruz-style salsa served with a small pot of beans and red chilaquiles.

Classic chilaquiles:

in green, red or habanero chile pepper salsa, with shredded chicken, sour cream, cheese, avocado, onion and a side of refried beans.

Manzanero chilaquiles:

Half bathed in bean salsa and half in cochinita pibil (Yucatan-style slow-roasted pork) topped with aged cheese and red onion and served with a bowl of habanero chile salsa.

Political chilaquiles:

topped with green, red and nata (cream) served with flank steak fajitas and frijolitos de la olla (pot beans).

Crazy chilaquiles:

covered in bean sauce with chorizo, chicken, drizzled with cream, onion and avocado.

Nata (cream) chilaquiles:

with shredded chicken, cream cheese, onion, avocado and refried beans.

Margarita Enchiladas:

Chicken enchiladas with costeño chile salsa, topped with melted cheese, onion slices and avocado.

Order of enmoladas:

handmade tortillas filled with chicken and bathed in Casa de los Muñecos® mole sauce.

Enchiladas filled with panela cheese:

bathed in red cashew pipián (a traditional mole sauce).

Angus Beef ® Flank Steak

(180g) with roasted chile peppers and tlalitos (crispy pork bits), red chilaquiles and a fried egg served on a tlayoyito (thick filled tortilla) and refried beans.

Cecina (beef jerky)

(180g) (180g) with two fried eggs served with enmoladas (tortillas bathed in traditional mole sauce), poblano peppers in cream sauce, swarmed with beans and a collusion of salsa macha.

Huitlacoche (corn fungus delicacy) crepes:

gratin bathed in poblana salsa.

Chorizo and egg tacos:

bathed in morita chile salsa with cecina (beef jerky) fajitas and cilantro.

Fried beef tongue tacos:

with onion and cilantro, served with salsa de molcajete (made in a stone mortar) and guacamole.

Eggs Benedict:

Poached eggs on a Mexican-style English muffin topped with potatoes au gratin, black olives and vegetables bathed in hollandaise sauce.

Serrano ham omelet:

with manchego cheese, bathed in pesto served with potatoes au gratin and asparagus.

Tuna omelet in prosciutto and cheese:

topped with a pepper-tomato ratatouille sprinkled with basil and magical powders served with potatoes au gratin and asparagus.

Almond roll omelet:

With ash-coated cheese, slices of warm apple on a bed of asparagus, served with two cubes of salmon in passion fruit-morita chile aspic and a small bunch of grapes.

Green and red chalupas (fried elongated tortillas):

with cecina (beef jerky) or chicken fajitas. (Order of 6)

Breaded cheese-stuffed jalapeño peppers:

with pork rind and lemon avocado mayonnaise dressing. (Order of 3)

Chicken tostadas:

with refried beans, lettuce, a lot of cream and green and red salsa. (Order of 2)

Battered chipotle:

peppers stuffed with cheese and served with guacamole and beans. (Order of 3)

Huitlacoches (corn fungus delicacy):

served with avocado, cheese and handmade tortillas.

Garlic mushrooms.

Bean gorditas (cornmeal flatbread) and carrot tinga

(cooked on a skillet or fried in coconut oil) (Order of 4)

Nopal molletes topped with beans and mozzarella served with pico de gallo and guacamole(Order of 4)

Quesadillas with hibiscus flower cooked on a skillet(Order of 4)

Pineapple tacos al pastor (shepherd style tacos).

Chalupas (elongated tortillas) fried in coconut oil:

served with grilled eggplant and red and green salsa. (Order of 6)

Duck carnitas tacos (braised duck tacos):

on a bed of jicama, beets and carrots served with mango pico de gallo and habanero chile peppers. (Order of 3)

PEMEX Tacos:

shrimp tacos with green pepper and cream chipotle on flour tortillas, served with green salad. (Order of 3)

Mango slices with ash-coated cheese:

with pesto dressing, on a bed of watercress and Iberian smoked bacon.

Aida Salad:

Mixed lettuce, grilled chicken breast, nut cottage cheese balls, wild berries and Lupillo dressing (hibiscus flower and chiltepín chile).

Grilled salmon:

served with mixed greens, nutty blue cheese balls, Chingona salsa dressing (tamarind with chiltepín chile) and grilled apple.

Berry Salmon Salad.

Moctezuma Avocado:

avocados stuffed with poblano mole served on a tostada, covered in almond cream sauce and sesame seeds.

Sliced tomato salad.

Cream of cashew soup.

Fava bean soup:

with nopales, garnished with olive oil, oregano and dried chile pepper.

Mushroom pozole:

made with coconut oil.

Cream of poblano chile pepper soup.

Xochitl Soup:

Broth served with rice, garbanzo beans, chipotle chicken and avocado.

Real tortilla soup:

Chicken broth with tomatoes served with fresh avocado, strips of fried tortilla, pasilla chile pepper, Cotija cheese and sour cream.

Cream of cilantro soup:

with apple and walnuts.

Cotija Cheese Crepes:

topped with carrot tinga. (Order of 3)

Huitlacoche (corn fungus delicacy) crepes au gratin and bathed in poblano chile salsa. (Order of 3)

Saffron Spaghetti:

Shrimp, asparagus and parmesan cheese.

Noodles garnished:

with cheese, crushed chipotle and avocado.

Mole poblano lasagna:

with chicken and topped with melted mozzarella cheese.

Pueblo Viejo red snapper (200g):

red snapper fillet, bathed in a spicy adobo sauce, served with red onion, avocado, nopales with grilled cheese and rice.

Tampiqueña Flank Steak (200g):

flank steak with roasted chile peppers served with a side of chicken taquitos with cream, guacamole, enmoladas (tortillas bathed in mole sauce) and refried beans.

Chicken fillet au gratin:

with beans, mushrooms, sweet corn, sliced poblano chile peppers and tlalitos (crispy pork bits).

Steak flambé (200g):

Options: mustard, filet mignon, Roquefort, or red wine garnished with asparagus and potatoes au gratin with bacon, serrano ham and parmesan cheese.

Salmon tartare with tomato.

Leg of pork in green salsa:

with purslane, white rice, frijoles de la olla (pot beans) and handmade tortillas.

Charcoal-grilled cecina (beef jerky) (180g):

served with poblano chile strips in cream sauce, refried beans, guacamole, sour cream, rice and chipotle.

Aztec Steak (200g):

Fillet steak with a chunky roasted green tomato, tomato and chipotle salsa, and beans served au gratin with a cluster of huitlacoches (corn fungus delicacy) and avocado.

Veracruz-style beef tongue (200g):

with white rice, frijoles de la olla (pot beans) and handmade tortillas.

Tuna steak in prosciutto (200g):

with a Mexican pesto salsa, avocado puree, a touch of caviar and a green pepper garnish.

Black Gold Steak (200g):

Heart of filet mignon baked in pasilla chile salsa, bathed in bean sauce au gratin, garnished with onion, avocado on a fan of tortillas and a small mound of tlalitos (crispy bacon bits).

Passion fruit salmon (200g):

grilled fresh salmon fillet, bathed in passion fruit salsa and garnished with tropical fruit and an apple swan.

Amandini red snapper(200g):and almonds a la black butter and caper sauce.

Meatballs in chipotle sauce:

with fennel, rice, frijoles de la olla (pot beans) and handmade tortillas. (Orfer of 3)

U8 Shrimp:

covered in nuts and bathed in Casa de los Muñecos® poblano mole and topped with almonds.

Special Casa de los Muñecos® poblano mole:

Chicken (choice of leg and thigh or breast), rice, plantain, dried plums, frijoles de la olla (pot beans) and handmade tortillas. Also served as tortilla wraps or half covered in mole sauce and the other half in pipián (a traditional mole sauce) on request.

Green or red pipián (a traditional mole sauce):

Chicken (choice of leg and thigh or breast), rice, frijoles de la olla (pot beans) and handmade tortillas. Also served as tortilla wraps or half covered in mole sauce and the other half in pipián (a traditional mole sauce) on request.

Chateaubriand450 gr:

of heart of filet mignon in a béarnaise sauce and flambéed at the table by our amazing maître d’.

Russian Coulibiac:

Chicken breast stuffed with ham, pate and a bit of cheese wrapped in pastry crust and served on a mirror of bell pepper sauce.

Beef Wellington:

heart of filet steak covered in foie gras wrapped in puff pastry and served on a mirror of bell pepper and parsley sauce.

Nopal molletes:

topped with beans and mozzarella served with pico de gallo and guacamole. (Order of 4)

Bean gorditas (cornmeal flatbread) and carrot tinga.

(cooked on a skillet or fried in coconut oil) (Order of 3)

Chalupas (elongated tortillas) fried in coconut oil served:

with grilled eggplant and red and green salsa. (Order of 6)

Margarita Enchiladas:

Chicken enchiladas with costeño chile salsa, topped with melted cheese, onion slices and avocado.

Huazontles (a Mexican vegetable) filled with cheese:

coated in batter and deep fried, bathed in red cashew pipián (a traditional mole sauce).

Enchiladas filled with panela cheese and bathed in a spicy adobo sauce.

Cottage cheese tacos with jalapeño and epazote (herb):

served with green salsa and cilantro oil. (Order of 3)

Enfrijoladas (tortillas covered in bean sauce) filled with avocado:

and topped with cheese and sour cream.

Breaded Brie cheese:

in a peanut crust served with salad and chipotle-mango salsa.

Pork rind gorditas (cornmeal flatbread):

with sour cream, a small pot of beans with red and green salsa on the side. (Order of 4)

Cochinita pibil (Yucatan-style slow-roasted pork) tacos. (Order of 4)

Garlic mushrooms.

Battered chipotle peppers:

stuffed with cheese and served with guacamole and beans. (Order of 3)

Tuna steak tostadas:

small cubes of tuna steak with a pesto reduction and topped with nuts and red berries. (Order of 2)

Plate of Mexican goat cheese and serrano ham.

Muñecos potatoes:

cubed potatoes with manchego cheese, and a honey mustard dressing.

Quesadillas with hibiscus flower cooked on a skillet.(Order of 4)

Real tortilla soup:

Chicken broth with tomatoes served with fresh avocado, strips of fried tortilla, pasilla chile pepper, Cotija cheese and sour cream.

Cream of cashew soup.

Cream of cilantro soup with apple and walnuts.

Mushroom pozole:

made with coconut oil. (Small order)

Mole poblano lasagna:

with chicken and topped with melted mozzarella cheese.

Crepe Duo:

Huitlacoche (corn fungus delicacy) and cochinita (Yucatan-style slow-roasted pork) topped with poblana salsa gratin.

Fideo seco:

Noodles garnished with cheese, crushed chipotle and avocado.

Avocado stack with cheese, little balls of mole paste rolled in sesame seeds.

Sliced tomato salad.

Warm spinach salad:

with sesame seeds, pumpkin seeds, cheese balls and Lupillo dressing (hibiscus flower and chiltepín chile).

Mixed salad:

julienne sliced lettuce with strawberries, cranberries, nuts, Apple, manchego cheese and red wine vinaigrette.

Reggiano-style Spaghetti prepared at your table.

White House Salmon in honor of Obama:

bell peppers, pineapple, onion, a touch of habanero sauce (Kosher) flambéed with Controy (250g)

Steak flambé (180g) Options:

a la mustard, filet mignon, Roquefort, or red wine garnished with asparagus and potatoes au gratin with bacon, serrano ham and melted cheese.

Chicken and mole stack. (160g)

Pueblo Viejo red snapper. (120g)

Chicken and green or red pipián (a traditional mole sauce) stack.(160g)

Chicken and adobo sauce stack. (160g)

Steak cube in pasilla salsa on a mirror of bean sauce. (120g)

Poblano chile-stuffed chicken ballontine:

served with tlalitos (crispy bacon bits), covered with melted cheese on a mirror of refried beans. (160g)

Poblano chile pepper stuffed with skilleted flank steak:

with longaniza (sausage), bell peppers, onion and melted cheese.

U8 shrimp with mole. (Order of 1)

Tuna steak in prosciutto:

with avocado sauce, balsamic vinegar, caviar and garnished with bell peppers.

Passion fruit salmon:

grilled fresh salmon fillet, bathed in passion fruit salsa and garnished with tropical fruit and an apple swan. (120g)

U15 Shrimp a la Navarra:

stuffed with serrano ham, wrapped in bacon served on a bed of sweet corn and tartar sauce. (Order of 6)

U15 Shrimp al pastor (shepherd-style)

breaded shrimp with almonds on a bed of thin slices of grilled pineapple with cilantro oil and a touch of spicy adobo sauce. (Order of 6)

Cochinita pibil (Yucatan-style slow-roasted pork) sandwich:

On homemade bread, on a base of refried beans, topped with butter and mayonnaise, and served with a three-lettuce salad.

Angus Burger sandwich with jalapeño peppers:

Seared steak tartare with gruyere cheese, bacon and jalapeño peppers, onion rings and crazy potatoes.

Portobello hamburger in a mussel sauce:

on a Parmigiano-Reggiano cheese crust with rustic bread and garnished with sliced tomato salad.

Quince-glazed chicken hamburger:

with gruyere cheese, pickled strawberries, pickles and a side of crazy potatoes.

Marinated flank steak(100 g):

sandwich on homemade bread on a base of refried beans, topped with butter, mayonnaise and guacamole, served with roasted chile peppers and a three-lettuce salad.

Cheese-stuffed chipotle pepper sandwich :

on homemade bread on a base of refried beans, topped with butter, mayonnaise and guacamole, served with roasted chile peppers and a three-lettuce salad.

Hygienic Food Handling Program - H:

This distinction is given by the Tourism Ministry to food and beverage service providers that comply with the highest hygienic standards in food handling.

Modernize Quality Program - M:

This distinction is given by the Tourism Ministry to all the Tourism Enterprises that have successfully implemented the Quality Modernization Program. The award accredits the adoption of best practices and the distinction of being a model tourism company.

Clean Point:

This distinction is given by the Tourism Ministry to micro, small and medium-sized enterprises in the tourism sector in an effort to protect the health of customers, employees and communities.

Beteta Guide:

This is a specialized guide of restaurants in Mexico that identifies the best places to eat in every state and city.

Five Star Diamond Award:

This award is one of the most prestigious prizes for the highest levels of quality in the field of hospitality – gastronomy – service – quality – cleanliness, and above all for the service of excellence these establishments offer their customers.

Poblana Tables:

This recognition is given to a select group of restaurants in the city of Puebla that offer a gastronomic experience based on local and Mexican cuisine. These establishments are noted for their quality, professionalism in customer service, an eye for details, and their renowned local uniqueness.

The Bizz:

This award recognizes “Business Excellence” and is aimed at small, medium and large enterprises seeking to develop good business practices that are worth acknowledging and provide an example for local and international businesses to follow.

Treasures of Mexico:

This Premium Quality Program established the Ministry of Tourism aims at endorsing the excellence of hotels and restaurants whose high standards of service, as well as their architectural and gastronomical features, reflect and promote the richness of Mexican culture.

Super Host:

This is a distinction for comprehensive training for frontline employees in a wide variety of industries where quality customer service is essential for the company’s success.

Latin American Quality Award:

This award is given to promote and support competitiveness of Latin American enterprises and organizations.

Latin American Quality Award:

This award is given to promote and support competitiveness of Latin American enterprises and organizations.