Restaurant Week 2017

  • Appetizers

  • 'Peneque'

    Masa with cheese and epazote in warm light tomato salsa

  • Vallarta Ceviche

    Marinated fish ,onion, serrano peppers, tomatoes, carrots, capers, olives, cilantro

  • Nopalito Cactus Salad

    Cured in sea salt, red onions, cucumber, lime-oregano dressing

  • Main Courses

  • Vegan Tamale

    In banana leaf, with oats & veggies filling, mild poblano pepper sauce, with salad

  • Chicken in 'Mole' Sauce

    Apple mole, rice, refried beans

  • Meatballs in Chipotle Broth

    Ground beef, veggies, whole black beans.

  • Desserts

  • Fresh corn cakes

    Cinnamon coffee ice-cream

  • Mexican Bread Pudding

    Dark sugar, raisins, peanuts, vanilla ice cream

  • Ricotta Flan

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