Nuestro MenúNuestra cultura mexicana y su extensa tradición gastronómica
The Cold Ones
– TOSTADA DE ATÚN 60 GR
Fried tortilla, chipotle mayo, red tuna, teriyaki sauce, avocado and crispy onions.
– AGUACHILE CARIBE 120 GR
Shrimp and fish cubes bathed in a mango, habanero sauce and coconut aguachile, accompanied by avocado, cucumber, pineapple, mango, red onion, strawberry and blue berry. Accompany with salmas.
– SASHIMI DE ATÚN Y SANDIA 160 GR
Red tuna and watermelon slices marinated in Ponzu sauce, sprinkled with goat cheese, cucumber, red onion, jalapeño pepper, avocado and black sesame. Accompany with salmas.
– TOSTADA DE AGUACHILE VERDE
Fried tortilla, guacamole base, shrimp in green aguachile, red onion, cucumber and chipotle mayo.
– AGUACHILE VERDE
DE ARRACHERA 120 GR
Arrachera sealed steak, green aguachile, fried garlic, onion, avocado beak, cucumber and toasted habanero. Accompany with salmas.
– CHALUPAS DE SUADERO 6 PZ
Fried tortilla bathed with green and red sauce with onion and suadero meat.
– INFLADITAS DE
CHICHARRÓN PRENSADO 3 PZ
Fried tortilla filled with cheese and pressed pork rinds accompanied by onion, cilantro and red sauce.
– PANUCHOS DE COCHINITA 3 PZ
Puffed blue tortilla stuffed with refried beans, cochinita, pickled onion and guacamole.
– QUESO DE RONDA 250gr
Mix of gouda, parmesan and provolone cheese melted with squash blossom, tlalitos, huitlacoche, served with creamy avocado, chili powder and epazote. Serve with flour tortillas.
– SOPES CON
CHAPULINES AL MEZCAL 3 PZ
Fried blue corn dough topped with refried beans, green sauce, grasshoppers flambéed with mezcal, fresh cheese, ranch cream and avocado slices.
-SOPES CON TUÉTANO 3 PZ
Fried blue corn dough topped with refried beans, green sauce, fresh cheese and ranch cream accompanied with braised beef marrow and creamy avocado.
– GREEN SALAD
Mix of lettuce, cucumber, carrot, tomato, red onion, avocado and panela cheese, bathed with our balsamic dressing.
Mixed lettuce, grilled chicken breast, grilled panela cheese, ancho chili and honey dressing, avocado, sesame and fried tortilla.
– PEAR AND STRAWBERRY
Mix of fresh lettuce, butter pear and strawberry, goat cheese, dressing of honey, mustard and sesame oil, blueberries, caramelized walnut, avocado and black sesame.
– CESAR SALAD
With the classic Cesar dressing accompanied by chicken.
– FIDEO CALDOSO
Soupy and hot noodle, accompanied by fresh cheese, sour cream and avocado puree.
– SOPA DE TORTILLA
Fried tortilla pieces, broth, cream, panela cheese cubes, pork rinds, avocado and pasilla chili.
– FIDEO SECO CON
Dry noodle, lechon pork baked in the oven for 12 hours (chamorro), bean soup, aged cheese, cream, avocado and chili powder.
– JUGO DE CARNE 350 ML
Beef juice with a spicy touch, served with onion, cilantro and toasted chilies.
– SOPA 3A RONDA
Mix of mushrooms and corn, squash blossom and Oaxaca cheese.
Tacos y Tortas
– TACO DE LECHONCITO
Tortilla, lechon pork, chipotle mayonnaise, refried beans, x-nipec sauce and creamy avocado.
– TACO DE COSTILLITA
Tortilla, rib of beef baked in its juice for 12 hours, pork rind powder, pickled onions, black sauce and creamy avocado.
– TACO DE CECINA
Tortilla, cecina grilled meat, panela cheese, grilled prickly pear cactus (nopal), pico de gallo sauce and avocado.
– TACO ROSARIO
Tortilla, shaken shrimp, refried beans, chipotle cream and Parmesan cheese, avocado and pickled onions.
– SUADERO 3 PZ
Tortilla, suadero meat accompanied by cilantro, onion, guacamole and lemon.
– MILANESOS 3 PZ
Tortilla, beef schnitzel, refried beans, rice, creamy avocado and potatoes.
– CARAMELOS 3 PZ
Roasted Rib Eye, served with beans, cheese, machaca meat in a flour tortilla and creamy avocado.
– VAMPIROS 3 PZ
Tortilla, marinated rib eye, beans, gratin cheese, avocado and pickled onions.
– TOROS 3 PZ
Cecina meat, steak, chorizo and pork rinds bathed in slightly spicy red sauce, accompanied by creamy avocado, cilantro, onion and lemon.
– TORTA DE PIERNA ADOBADA
Bread, baked pork leg in adobo sauce, cheese, avocado, tomato, beans and mayonnaise accompanied by our Saratoga potatoes and our pickled chiles.
– TORTA CUBANA TERCERA
Bread, ham, beef schnitzel, sausage, egg, chorizo, American cheese, Oaxaca cheese, tomato, avocado, beans and mayonnaise. Accompanied by our Saratoga potatoes and our pickled peppers.
– TORTA DE MILANESA
Bread, beef schnitzel, Oaxaca cheese, Panela cheese, mayonnaise, beans, tomato, avocado. Accompanied by our Saratoga potatoes and pickled chili peppers.
Lean and soft cut from Sonora México, recommended red, ½ or ¾, accompanied by prickly pear cactus (nopales), chambray onions and roasted chilies.
– RIB EYE 300 GR
Soft and with great flavor, recommended I1/2 ó ¾, accompanied by prickly pear cactus (nopales), chambray onions and roasted chilies.
Arrachera cut, the perfect combination of texture and flavor, recommended ¾, accompanied by prickly pear cactus (nopales), chambray onions and roasted chilies..
– VACÍO 300 GR
Firm and juicy full of flavor, recommended ¾, accompanied by prickly pear cactus (nopales), chambray onions and roasted chilies.
– COWBOY 1 KG
Grilled Rib eye accompanied with our special potatoes and chimichurri sauce.
Juicy, soft and intense flavor cut, covered by a layer of fat, recommended ¾, accompanied by prickly pear cactus (nopales), chambray onions and roasted chilies.
– NEW YORK 300 GR
Slightly lean cut, recommended ¾, accompanied by prickly pear cactus (nopales), chambray onions and roasted chilies.
– TOMAHAWK 1 KG
Big cut of meat with bone with intramuscular fat which gives an incredible flavor and smoothness, recommended ½ or ¾, accompanied by prickly pear cactus (nopales), chambray onions and roasted chilies..
(Our cuts are served in a hot skiller)
EL SAZÓN DE LA ABUELA
– ENCHILADAS DE MOLE 4 PZ
Traditional mole poblano, tortillas filled with chicken, sour cream, fresh cheese, sesame and red onion rings.
– TRÍO DE ENCHILADAS 3 PZ
Tortillas filled with chicken, mole poblano, green pipian sauce and red pipian sauce, accompanied by cream and seeds.
– GORDITAS DE CHICHARRÓN CON CARNITAS
Fried corn dough filled pork (canitas) accompanied by cilantro, onion and green sauce with avocado.
– HAMBURGUESA 3ª RONDA
250 grams of grilled meat, a mixture of gratin cheeses, crispy bacon, Cajun onions, jalapeño tartar sauce and Saratoga potatoes.
– TAMPIQUEÑA DE ARRACHERA 200 GR
200 grams of grilled arrachera meat, accompanied with en molada, refried beans, rice, chili strips with cream and corn and guacamole. Served with corn tortillas.
– ATÚN EN COSTRA 200 GR
Red tuna in a sesame crust with vegetables sautéed with sesame oil, oriental sauce and mango sauce (mango, red onion and raspberry vinegar).
– SALMÓN A LA TALLA 220 GR
Salmon Tall style, beans, pickled onions, roasted chili, rice and garlic potatoes.
– CHAMORRO EN CARNITAS 1 KG
Crispy Chamorro made in carnitas style, accompanied with green sauce with avocado and beans from the pot.
– PARRILLADA BANQUETERA
250 grams of Cecina meat, 250 grams of marinated chicken breast, 250 grams of Arrachera steak and 250 grams of longaniza, accompanied by guacamole and beans from the pot.
– PARRILLADA LA RONDA COMPLETA
500 gr of Arrachera steak and 500 gr of rib eye accompanied by guacamole and beans from the pot.
– BOX LUNCH
– Spaghetti with Cream or Rice
– French fries
– Penguin (Chocolate sponge cake filled with cream)
TO CHOOSE FROM:
– Arrachera steak
– Grilled chicken breast
– Mini Quesadillas.
– ORDEN DE ARROZ
Rice portion served with plantain.
– PAPAS SARATOGA
Crispy and golden potatoes, prepared at your table with our variety of sauces (Valentina, Botanera, tamarind and mango, habanero green lemon, chamoy, Tajín, Miguelito lemon).
– FRIJOLES DE LA OLLA
Beans from the pot with sour cream, cheese, pork rinds, avocado, onion and cilantro.
– ARROZ CON HUEVO O MOLE
Rice portion served with fried eggs or mole poblano.
– VERDURAS AL GRILL
Grilled vegetables (carrot, pumpkin, asparagus, onion, broccoli and tomato) prepared with a touch of lemon.
We will be waiting for you!
CDMX AND STATE OF MEXICO
MONDAY TO SATURDAY
FROM 13:00 TO 22:00 HRS.
FROM 13:00 TO 20:00 HRS.
MONDAY TO SATURDAY
FROM 13:00 TO 21:00 HRS.
FROM 13:00 TO 20:00 HRS.