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.

APPETIZERS

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

Mexican Pork Stew “Cochinita Pibil” Gyozas and Xnipec Sauce 8 pieces

Corn “Tlayuda”, Buttered Ant Eggs with “Asiento” and Avocado 4 pieces

Corn “Tlayuda”, Buttered Ant Eggs with “Asiento” and Avocado 4 pieces

Tlayuda de Carpaccio de Res, Alioli de Parmesano, Chicatana y Aguacate

The consumption of raw products or products with terms is under the responsibility of the person requesting them.

SOUP

Tortilla Soup with Traditional Garnish

Veggie Soup with Poblano Pepper and Charcoilbroiled Vegetables

The Soup has approx. 150 ml

TACOS

“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

MAIN COURSES

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

SUMMER DESSERT MENU 2023

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