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

SOUP

The Soup has approx. 150 ml

Balcón del Zócalo offers a menu that reinterprets tradition

APPETIZERS

6 Baja California Oysters, Habanero Sauce, Black Sauce and Green Sauce

Amadai and Rhubarrb Ceviche whit “Leche de Tigre de Bugambilia”

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

Seared Tuna Tostada, Ponzu Sauce and Grashopper Mayonnaise 3 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

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

“Birria” and Cheesse Crust 2 pieces

MAIN COURSES

Charcalbroiled Broccoli, White Mole and White Marigold Flowers 180 g

Breaded Mushrooms and “Huauzontles”, Oaxaca Cheese and Poblano Pepper Sauce 180 g

Avocado Risotto Ocosingo Cheese & Purslane 120 g

Charcoalbroiled Octopus, Avocado Sauce And Pickled Pineapple 180 g

“A la Talla” Stripped Bass, Black Beans Tamale with Octopus “Chorizo” and Fresh Green Sauce 200 g

Overnight Braised Veal Breast with Beer Sauce 200 g

Fresh Home Made Beef 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, Potatoes Mille Feuilles, Asparagus and Crispy Kale 220 g

FALL DESSERT MENU 2022

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