ROSA MEXICANO SALAD ARRACHERA ARRIERA MOLE DE NUEZ Of the season Salmon fillet on a bed of organic lettuce, mango, Delicious flank steak seasoned with olive oil, garlic, Chicken supreme in a creamy walnut sauce with spices. cherry tomatoes, jicama, coriander, black sesame paprika, onions and chambray potatoes.. Served with white rice and a bean tamal. seeds with a sweet and sour dressing. ADOBO DE GUAYABA POLLO LINDO MOLE ROSA DE TAXCO Pork medallion on a guayaba adobo sauce, Grilled chicken breast t served with cheese, poblano strips The original recipe that was unveiled from Taxco to the world. scented with cinnamon. Served with baby potatoes with sour cream, nopal, fresh salad and dressing of your choice. on an ajillo sauce and sautéed vegetables. The broths ALONSO CHILDREN’S MENU CHILES EN NOGADA Chicken strips or grilled or breaded fish. Served with spaghetti with Craving Poblano pepper filled with ground beef, dried fruit, sour cream sauce. Garnished with french fries or mashed potatoes. topped with walnut cream with a side of white rice. VIVA MÉXICO SOUP The traditional from the house with mushrooms, ARROZ CON MARISCOS zucchini, corn and beacon. White rice with octopus, shrimp and clams with a ENCHILADAS VERDES, ROJAS O DE JUMIL Corn tortillas filled with chicken or cheese, covered touch of red onions and spices. Served with fried plantain slices. CREMA DE HONGOS From the sea Mushrooms cream with springs of epazote. with either red, green or our regional jumil sauce, gratin with mozarella cheese. SOPA DE CEBOLLA Deep golden and gratin to perfection onion soup. POZOLE DE MARISCOS ENCHILADAS DE JAMAICA Starters The traditional dish of the region, with cooked Corn tortillas stuffed with chicken or cheese, SOPA DE TORTILLA corn kernels in a delicious red broth with the house bathed in a delicious sauce made of the “Jamaica” flower Our traditional tortilla soup, seasoned to perfection, recipe and a delicious mix of fresh seafood FONDUE DE LOS DIOSES with cheese, chicharron (pork skin) and sour cream. and regional species. Decorated with lettuce, sour cream and cheese. Served with white rice. Traditional fondue with white wine, huitlacoche (corn smut), CLEMOLE GUERRERO SANGOLOTEADITO FISH FILLET Steamed fish fillet, stuffed with crispy vegetables, shrimp, octopus and epazote scent. Green tomato broth with a combination of meat and gratin cheese. With a touch of white wine and epazote. THE TRADITIONAL TOSTADAS MALINALI CHEESE served with corn and vegetables. Order of three, chicken or pork with lettuce, tomato, Traditional Mexican asadero cheese topped with a green tomato, CONSOMÉ DE LA GRANJA ROSA MEXICANO FISH FILLET cheese, sour cream and avocado. serrano pepper and coriander sauce on a bed of crispy potato peel. Classic clear chicken soup served with rice Fish fillet breaded with our secret recipe with mango and vegetables. ENMOLADAS CHICHARRON DE QUESO RELLENO DE CECINA and chipotle sauce. Fried tortillas filled with chicken or cheese, topped ` A crust of the typical menonita cheese stuffed with fajitas COSTRA NOSTRA SALMON with the best mole of the region. of the regional cecina, onions and jalapeño pepper. Salmon loin with a different chili and spices crust Served with guacamole and flour tortillas. Exquisite Pastas topped with a sweet orange sauce. POZOLE DE TAXCO CON TACOS DORADOS CHALUPAS CHILAPEÑAS White pozole, the most traditional from the region, SALMÓN ALMENDRADO with chicharrón (pork skin), avocado and species, Chalupas with shredded pork meat, beans, CREPAS REVOLUCIÓN Salmon lion with a crispy almond crust, served with mashed accompanied with crispy fried tacos. red onions, and sweet chipotle sauce. potatoes and steamed vegetables on a tamarind sauce. Duet of filled crepes, one with strips of poblano pepper CHILES RELLENOS DOÑA GLORIA COMAL DE ANTOJITOS and one with mushrooms both with Oaxaca cheese, ATÚN GRILLEADO Mexican snacks on a griddle, grasshopper sopes (optional), , Ancho pepper stuffed with fresh cheese and red onions, topped with a delicious béchamel sauce. Grilled tuna medallion with a side of white rice quesadillas and gorditas. battered and topped with a delicious cream of brown sugar loaf. LASAGNA DE LA MILPA with parsley and bell peppers. CEVICHE DE PESCADO Y CAMARON AL MANGO Strips of poblano pepper lasagna, squash blossom, Lime marinated fish and shrimp ceviche, avocado, corn and béchamel sauce. . tomato, onions and chili pepper. Served on a tostada basket, TESOROS DEL MAR Los moles Desserts a bed of lettuce, grated carrots and mango. Fettuccini with a creamy sauce and seafood. TAQUITOS DEL MAR ESPAGUETTI SANTA PRISCA MOLE NEGRO FROM OAXACA PLATANOS CROCANTES CON HELADO Delicious shrimp and vegetables fried, flour tortilla Traditional beef ragu spaghetti with a Mexican touch. With the characteristic taste of cacao from Oaxaca, tacos wrapped with bacon and topped with mango sauce. Crunchy bananas served with vanilla ice cream. served with white rice and an exquisite bean tamal. TEMAZCAL DE ARROZ BLANCO HELADOS PREHISPÁNICOS MOLE VERDE FROM PUEBLA Artisanal ice cream. White rice served with an egg and fried plantain. Meats and poultry The most known pipian from Mexico VANILLA FLAN TEMAZCAL DE FIDEO served with white rice and a bean tamal. The traditional flan with the unmistakable aroma Tasty fried noodles, served with sour cream MOLE DE TAMARINDO of the Mexican vanilla. and fresh cheese cubes. PARRILLADA Pork steak bathed in an original combination Cecina de Taxco (cured beef) accompanied of chilies and tamarind pulp. Served with white rice CREPA PRIMAVERA Delicious fruit filled crepe topped with custard. with grilled cheese, chorizo, sope and guacamole. and a bean tamal served on a banana leaf. Delicious From the orchard FILETE EN SALSA DE MANGO BUDIN DE PAN Beef medallion on a mango sauce Exquisite bread pudding topped with custard with a Provencal tomato and a zucchini kabob. . and garnished with seasonal fruit. PARRILLADA VEGETARIANA FILETE DE RES BORRACHO TIRAMISU A delicious combination of grilled vegetables Beef medallion on a tequila and mushrooms sauce The traditional with its unique coffee flavor with panela cheese. served with a cheese stuffed zucchini and mascarpone cheese stuffing. FRIDA SALAD and some sautéed mushrooms. PLATÓN DE POSTRES: Mix of lettuce, grilled chicken, strawberries, cherry tomatoes, CARNITAS A LA ZAPATA Dish of desserts: ice cream, crispy bananas, broccoli, peanuts, served on a Sesame tulip ring. Pork ribs, slowly cooked on its juice, served with ates and cheese. MELISSA SALAD a side of pot beans and guacamole with grasshopper. STRUDEL Spinach, caramelized pecans, apple, peach and fresh MIXIOTE DEL SUR With vanilla ice cream. cheese with a yoghurt and roasted garlic dressing. Soft steamed chicken meat on a banana leaf. CAKE OR PAY In an exquisite sauce of vegetables and aromatic herbs.. Homemade cake or pay of the day. MARIELA SALAD Served with white rice. Delicious house salad served on a bed of lettuce HELADOS DE SABORES with sautéed vegetables, half tempura avocado SUPREMA AL MEZCAL Y XOCONOSTLE Straberry, vanilla or chocolate ice cream. stuffed with tuna chipotle style sauce. Chicken breast with a prickly pear and mezcal sauce.