Three corn sopes with a salsa verde base, stamped Cecina (90g) and topped with baked bone marrow and corn.

Plantain fritters filled with ground beef picadillo (3pcs) over homestyle mole from Veracruz (200ml) accompanied with cheese and table cream.

Three flour tortillas with Oaxaca cheese and ram birria (80g each) and (50ml) of birria broth, cilantro and onion (10g).

Special guacamole with cilantro, onions, and tortilla chips (200g).

(200g) of corn mixed with epazole, Lime juice, mayonnaise (20g) with cheese (30g), and piquin chili (5g).

Ribeye (250g) cut and fried to a crisp on top of special Guacamole with cilantro, onion and tomato with asadero cheese (50g).

Manchego cheese (250g) with chorizo (60g)

Manchego cheese (250g) with chistorra (60g).

Three little chorizo (spicy sausage) sopes (135g), three fried chicken taquitos (60g), four small quesadillas (105g), three chicharron gorditas (thick corn tortillas filled with pork rind stew) (65g), three pambazos…