Menu
Mexican cooking with recipes from Yucatán, Tabasco, Jalisco and Mexico City. Dish names stay in Spanish.
Breakfast
Tamal de masa colada
A gem of Tabasco cooking, in banana leaf.
Chilaquiles
Fried tortillas in salsa, with cream and cheese.
To start
Molotes de plátano
Plantain fritters filled with goat cheese and beans, with mole.
Ceviche estilo frontera
White fish and olives cured in lime, with mayonnaise.
Esquites
Warm corn kernels with mayonnaise.
Guacamole
With chicharrón and tortilla chips.
Soups
Sopa de tortilla
Tortilla soup.
Consomé de verduras
Vegetable consommé.
Crema de frijol
Cream of bean soup.
Salads
Ensalada de milpa
Quelite pesto, watercress, purslane, squash blossom, pickled chayote and cream cheese.
Ensalada de nopales
Nopal cactus with double cream cheese.
Ensalada César
Caesar salad.
Main courses
Pacholas
Two thin sheets of ground beef marinated with dried chiles and spices, with salad and refried beans.
Pan de cazón
Fish stew with olives and epazote, layered with tortilla and beans, with tomato sauce, pickled onion, avocado and roasted habanero.
Enfrijoladas del Palacio
With machaca, in a bean sauce with avocado leaf.
Cazuelita de ropa vieja
Shredded beef with bone marrow.
Fideo seco
Dry noodles with cheese, chicharrón, avocado, chipotle and cream.
Timbal de pollo
Chicken timbale with mole or pipián.
Enchiladas y enmoladas
With chicken or cheese.
Chile relleno
Filled with quesillo and beans, over tomato broth.
Burrito de camarón
Shrimp burrito.
Milanesa de amaranto
Breaded with amaranth, with green salad and fries.
Aguacate relleno
Stuffed with nopal salad or Russian salad.
Torta de pierna
Roast pork sandwich with beans, double cream cheese and fries.
Sándwich de jamón
With panela cheese and quelite pesto.
Desserts
Tarta de chocolate
With caramel and salt.
Pastel de tres leches de cajeta
Tres leches cake with cajeta.
Flan casero
House flan.
Pan de elote
Sweet corn bread.
Pastel de zanahoria
Carrot cake.
Coffee and drinks
Café de Veracruz
The classics, with plant-based milk options.
Tés e infusiones
Chocolate caliente
Aguas frescas
Cocktails
Also classic cocktails, Mexican beers and spirits, and wines.
La Traviata
Mezcal, hibiscus, tamarind, black tea, cardamom and lime.
Fra Diavolo
Reposado tequila, damiana liqueur, lemon and chipotle cordial.
Otello
Sotol, grapefruit, passion fruit and natural syrup, spritz style.
Rigoletto
Gin, white Lillet, lime and Angostura bitters.
Negroni Boulevardier
Whisky, Aperol and vermouth.
Seasonal
The kitchen changes through the year. These dishes have been on the menu.
Pan de muerto
In October. Traditional recipe with orange blossom, soft and buttery.
Chile en nogada
In September.
Muc Bil Pollo
Yucatán Day of the Dead tamal, in November.
Pavo y tarta de manzana
Turkey and apple tart, in December.
The menu changes with the season and some dishes depend on the day. Ask at the café for prices and availability.