Balcón del Zócalo offers a menu that reinterprets tradition

We are a three-way game, the kitchen, the service and you

A shared challenge with the sole intention of transmitting the passion for what we do transformed into a game of collective creativity.

We work with a dynamic menu that changes with each season and takes advantage of the best ingredients allowing us to investigate and expand our limits.

Today you will be accomplice and participant in this constantly evolving culinary theater.


Octopus Carpaccio, Lemon and Recado Negro Chicharrones with Avocado
Romain Hearts, Caesar Dressing, Bacon, Parmesan Cheese and Crispy Mushroms
Minilla Fish Tostadas, “Chicharrón Norteño” and Shrimp 3 pieces
Beef Tenderloin Aguachile, Macha Sauce, Cucumber, Red Onion and Cilantro
Seared Tuna Tostada, Ponzu Sauce and Grashopper Mayonnaise 3 pieces
Seared Tuna Tostada, Ponzu Sauce and Grashopper Mayonnaise 3 pieces
Mexican Pork Stew “Cochinita Pibil” Gyozas and Xnipec Sauce 8 pieces
Corn “Tlayuda”, Buttered Ant Eggs with “Asiento” and Avocado 4 pieces
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The consumption of raw products or products with terms is under the responsibility of the person requesting them.


Tortilla Soup with Traditional Garnish
Veggie Soup with Poblano Pepper and Charcoilbroiled Vegetables

The Soup has approx. 150 ml


“Del Mercado” Veggie, Cactus, Fresh Cheesse and Veggie Chicharron 2 pieces
Huitlacoche and Seasonal Mushrooms (Veggie) 2 pieces
Chicharron with Octopus and Cheesse 3 pieces
Coconut Breaded Shrimp, Lettuce Taco with Carrot-Saffron Pipian 2 pieces
Broiled Octopus and recado Negro Taco, Avocado and Pickled Red Onion 2 pieces
“Al Pastor” Pork Belly, and Preserved Pineapple 2 pieces 
Beef, Chorizo and Avocado 2 pieces 
“Birria” and Cheesse Crust 2 pieces
“Gobernador Taco” Giant Shrimp “a la Talla” 2 pieces
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Charcalbroiled Broccoli, White Mole and White Marigold Flowers 180g
Breaded Mushrooms and “Huauzontles”, Oaxaca Cheese and Poblano Pepper Sauce 180g
Avocado Risotto Ocosingo Cheese & Purslane 120g
Charcoalbroiled Octopus, Avocado Sauce And Pickled Pineapple 180g
“A la Talla” Stripped Bass, Black Beans Tamale with Octopus “Chorizo” and Fresh Green Sauce 200g
Overnight Braised Veal Breast with Beer Sauce 200g
Fresh Home Made Requeson and Pistacchio Ravioli, Squash Blossom Sauce and Veggies 200g
Braised Pork Shank, “Cochinita” Sauce and Beans 850g
Beef Tenderloin with “Mole de Olla” Sauce, Potatoes Mille Feuilles, Asparagus and Crispy Kale 220g
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Amalia – Chocolate Biscuit, Creamy Chocolate, Passion Fruit Gel, Banana Tile and Cacao Sorbet

Tres Leches de Fresa y Cereza – “3 leches Cake”, Cherry Whipped Cream, Strawberry Textures, Fresh Cherry and Strawberries
Cacahuate, Cerveza y Carambola – Peanut Financier, Dulcey Blond Ganache, Dried Cannon Fruit, Peanut Meringue and Beer Icecream
Cheesecake, Xoconostle y Ron – Oaxaca Cheesecake, “Xoconostle” Sheets, Vanilla Curd, Rum Gel and “Tejate” Sorbet
Volteado de Pera – Turned Around Cake, Honey Tile, Camomile Icecream, Dried pears with Mead
Nicuatole de Mango y Sábila – Mango Nicuatole, Fresh Mango Carpaccio, Aloe Vera Gel and Mango Lassi Icecream