Elote asado5.–

Corn, Butter, Chilli powder, Lime.

Allergens: Gluten-free. Butter is optional (can be ordered without dairy).

The elotero is one of the most iconic images of Mexico's streets — corn grilled over embers, with its mix of fat, acidity and heat, is one of the country's oldest street snacks.

Guaca-nachos12.–

Avocado, Tomato, Onion, Coriander, Lime, Corn tortilla chips.

Allergens: Gluten-free.

Guacamole has pre-Hispanic roots — from the Nahuatl 'ahuacamolli'. We serve it fresh, made to order, with crunchy tortilla chips.

Chili Veggi12.–

More than 7 varieties of bean, Tomato, House-made mole.

Allergens: Gluten-free (mole made by us, wheat-free).

A fully plant-based chili, but with the soul of a traditional Mexican mole — the depth of flavour comes not from meat but from the blend of chillies, spices, fruit, seeds, grains and vegetables that make mole unique.

Chilaquiles

The chilaquil began as a no-waste dish — yesterday's tortillas weren't thrown away; they were fried and bathed in sauce. Today it's one of Mexico's best-loved breakfasts.

Quesadillas5.– /pc

All contain mozzarella cheese, whatever the filling.

The quesadilla is one of Mexico's most versatile snacks: a folded corn tortilla that becomes a canvas for any filling. Its name comes from joining 'queso' (cheese) to the Nahuatl tradition of the tortilla.

In the quesadilla part of the filling is cheese; in the taco it's all stew. Same total amount, same price.

Fillings:

Quecombo Vegetariano · Quecombo Cárnico · Quecombinado — Combos

Tacos5.– /pc

Meat taco: tinga, picadillo or cochinita. Tavegano: cactus, kimchi or huitlacoche (always without cheese — hence 'vegano' and not 'vegetariano').

The taco isn't a recipe, it's a method: any stew becomes a taco with just a corn tortilla. That's why it's Mexico's most democratic dish.

Fillings:

Tacombo Vegano · Tacombo Cárnico · Tacombinado — Combos