Xokol

Taco ceremonial

A ritual‑like tortilla preparation that embodies the ancestral maize focus and cultural storytelling

Mixiote de pulpo en adobo

Pre‑Hispanic technique meets seafood—octopus slow‑cooked in adobo, wrapped in mixiote for smoky depth

Oysters tuétano

Fresh oysters paired with bone marrow, a standout seafood preparation that balances richness and refinement

Chinchayote (raíz de chayote) cocinada en mantequilla y leche

A surprising vegetal side—chayote root rendered creamy and rich with butter and milk

Kampachi preparations

Seasonal kampachi dishes showcasing fresh, thoughtful combinations rooted in local ingredients

Mole rosa de piñones con betabel

A vibrant mole—piñon‑based pink mole over beet, marrying nutty and earthy sweetness

Tamal de Camote con Molito de Ameca

Sweet‑potato tamal paired with earthy Molito sauce, blending tradition with creative flair

Nieve de Nixtamal

Corn‑based ice treat that highlights nixtamalized maize in a refreshing dessert form

Panna cotta de tierra comestible de Veracruz con hongos silvestres

A dessert that evokes the forest—Veracruz‑style panna cotta with wild mushrooms, tabaquillo ice cream, and a mushroom cookie

Oysters with pork cheek

Briny oysters paired with rich pork cheek—a surf‑and‑turf bite praised for its bold contrast

Taco de Pulpo

Tender octopus taco offering a seafood twist on traditional tortilla‑based fare

Tacos de Cochinita

Slow‑cooked achiote‑marinated pork tacos—traditional flavor with a modern touch

Taco de Pescado en Tempura

Crispy battered fish taco that brings textural contrast to the maize‑driven menu