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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

Beef Tenderloin Bruschettas, Crispy Mushrooms and Chicatana Ant Mayonaisse 3 pieces
Romain Hearts, Caesar Dressing, Bacon, Parmesan Cheesse and Crispy Mushrooms
Minilla Fish Tostadas, “Chicharrón Norteño” and Shrimp 3 pieces
Seared Tuna Tostada, Ponzu Sauce and Grashopper Mayonnaise 3 pieces
Corn “Tlayuda”, Buttered Ant Eggs with Avocado
Mexican Pork Stew “Cochinita Pibil” Gyozas and Xnipec Sauce 8 pieces
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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
Seasonal Flowers, Estofado Mole and Honey (Veggie) 2 pieces 
“Al Pastor” Pork Belly, and Preserved Pineapple 2 pieces 
Beef, Chorizo and Avocado 2 pieces 
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MAIN COURSES

Charcalbroiled Broccoli, White Mole and White Marigold Flowers 180 g
Avocado Risotto Ocosingo Cheese & Purslane 120 g
Seasonal Mushroom Risotto, Fried Crispy Pig Ears and Balsamic Date Pureé 180 g
Charcoalbroiled Octopus, Avocado Sauce And Pickled Pineapple 180 g
“A la Talla” Stripped Bass, Black Beans Sauce and “Chorizo” Sope 180 g
Overnight Braised Veal Breast with Beer Sauce 200 g
Fresh Home Made Ravioli, Pasilla Pepper Sauce and Market Garden Veggies 200 g
Braised Pork Shank, “Cochinita” Sauce and Beans 850 g
Beef Tenderloin with “Mole de Olla” Sauce, Silky Mashed Potatoes, Asparagus and Crispy Mushrooms
Charcalbroiled Boneless Prime Rib with Corn Skits 550 g
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 FALL DESSERT MENU 2022

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Amalia – Dark Chocolate Mousse, Crispy Feuilletine, Cacao Flower Ice Cream
Cheesecake de Queso Menonita – Balsamic Fig Mermelade, Fresh Figs, Fig Ice Cream and Kefir
Flan de Haba Tonka – Pixtle Mousse, Strawberry Ice Cream
Torrija de Tres Leches – Textures and Guava Ice Cream