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Menú Abati Final COCINA MEXICANA- MEZCALERÍA “El QUE CON MEZCALEROS ANDA E A BOTANEAR SE ENSEÑA” N TOSTADA DE CHAPULINES T Mousse de aguacate, rabano, chapulines salteados con cebolla y chile serrano. R $135 A BOTANA OAXAQUEÑA (4 PEX.) D Cecina, tasajo, chorizo,guacamole, quesillo, chapulines acompañado A de tortillas hechas a mano. $295 S AGUACHILE ROJO EN TOSTADAS DE MENTIRAS Camarones curtidos en emulsión de 3 chiles secos, limón , pepino sobre una tostada de jicama. $155 ESQUITES CON TUETANO Mix de grano de elote cocido al epazote sobre dos sopes de maíz y tuétano a la parrilla. $145 SALPICÓN DE ARRACHERA (3pzas) Suaves tiras de arrachera, acompañadas de chile güero, rábano encurtido, cubos de jitomate, y cebolla, sobre totopo istmeño. $135 S “PARA CRECER FUERTE Y SANO HAY QUE COMER SOPA Y MEZCAL O DESDE TEMPRANO” P SOPA AZTECA A Con tortilla frita, queso fresco, aguacate,crema y chile pasilla S $95 CALDO DE HONGOS Hongos silvestres al epazote acompañado de quesillo. $99 CALDO DE CAMARÓN (JUEVES A DOMINGO) Acompañado de papas, zanahoria y camarón seco. $110 CREMA DE ELOTE Acompañada de crotones. $90 E “SEA USTED BUEN VEGANO Y TOME MEZCAL” N S ENSALADA CÉSAR A Mix de lechugas bañadas en aderezo cesar al mezcal parmesano y L crotones con hoja santa. $115 A D ENSALADA DE NOPALES Dentro de una corona de aguacate, A con polvo de chicharrón, queso itsmeño y frijoles. S $85 ENSALADA CAPRESSE Mezcla de tomate rojo, cherry, sobre nido de dos quesos y vinagreta de albahaca. $115 “LA PARRILLA E S COMO EL MEZCAL P SE ME ANTOJA A CADA RATO” L A RIB EYE EN COSTRA DE CHILES Chiles secos, acompañado de mousse T de aguacate y ensalada de nopales. Corte de (350gr.) O $240 S PULPO A LAS BRAZAS EN ADOBO Con adobo de chorizo sobre una cama de esquites con quelites. F Pulpo (250gr.) U $230 E CEVICHE DE ATÚN R Cubos de atún acompañados de jícama y tomate verde marinados T en embulción de chile serrano servido con totopo itsmeño. E $115 S ATÚN EN COSTRA DE CHAPULINES Medallón de atún sellado en chapulines bañado en reducción de jamaica y guacamole. $115 P “ENTRE MEZCALES Y LA BUENA COMIDA NO RESPONDO” L A CHILE SECO EN HOJALDRE T Relleno de picadillo oaxaqueño o tres quesos,en espejo de frijoles O quebrados y salsa de pimientos rojos. S $105 LENGUA DE RES EN SALSA DE F TOMATILLO DE MILPA Y REDUCCIÓN DE U PUCHERO Bañada en salsa tomatillo verde, E sobre una cama de frijoles rotos. R $175 T FLAUTAS DE PIERNA Flautas fritas rellena de pierna de cerdo E al horno, sobre un espejo de frijoles rotos bañadas con mole coloradito. S $130 P “ENTRE TLAYUDAS N O RESPONDO” L A TLAYUDA T (CECINA ADOBADA, TASAJO,CHORIZO, CAMARÓN) Tortilla de maíz gigante, asiento, salsa O de frijol, quesillo, lechuga, aguacate jitomate acompañado de carne de S su elección. $145 F U “UNA PIZZA Y UN MEZCAL AL DÍA E ES LA CLAVE DE LA ALEGRÍA” R T PIZZA DE CHAPULINES E Pomodoro, queso mozzarella, chorizo espolvoreado, cebolla caramelizada, chile huajillo y arugula. S $160 M “EL MEZCAL ES MERO MOLE” O SALMÓN EN MOLE ESTOFADO AcompañadoTACO de verduras,DE TASAJO bañado (3) L en mole estofado. Salmón de (250gr.) E $260 S CHAMORRO ABATI TACO DE CECINA Bañado en un deliciosoENCHILADA pipián (3)de la casa, sobre una cama de frijoles rotos acompaño de cebollitas curtidas $145 LA GUAJOLOTA Pechuga de pollo rellena de tamal oaxaqueño ,bañado en mole negro. $185 TACO DE CARNITAS ENCHILADASDE ATÚN MARÍA (3) Rellenas de pechuga de pollo, bañada en mole coloradito, mole negro y pipián acompañado de queso fresco y crema. $125 T “PAREJA PERFECTA MEZCAL + TACOS = AMOR” A C TACOS DE TASAJO (3) Carne típica de Oaxaca, cebolla, cilantro y guacamole O $125 S TACOS DE CECINA ENCHILADA (3) Carne típica de Oaxaca, cebolla, cilantro y guacamole. $105 TACO GOBERNADOR (3) Tortilla de maíz con costra de quesillo, rellena de camarón, pimiento, apio y serrano. $125 TACO DE CARNITAS DE ATÚN (3) Estilo Michoacán, con guacamole y pico de gallo. $195 P “EL AMOR ES UN MAL QUE SE CURA CON POSTRES Y MEZCAL” O S VOLCAN DE CHOCOLATE T Acompañado de mazapán y frutos rojos. R $90 E CHURROS S Acompañado de compota de fruta de temporada, bañados en cholocate $95 MERENGUES RELLENOS DE NIEVE DE HUITLACOCHE CON FRUTOS ROJOS Relleno de nieve de huitlacoche y salsa de frutos rojos. $130 PANNACOTA Cremosa panacotta bañada con crema mezcal y frutos rojos. $90.
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