| Fresh masa gorditas | $ 55 |
| * With chilorio | $ 85 |
| Refried beans with spicy pork stew | $ 55 |
| Fresh made guacamole | $ 65 |
| Melted cheese with poblano and chorizo | $ 85 |
| Traditional spicy pork stew | $ 80 |
| Homemade chilorio | $ 85 |
| Crispy veal sweetbreads | $ 88 |
| Stewed beef bone marrow in tomato sauce | $ 88 |
| Atropellado, dry beef with spicy tomato sauce | $ 95 |
| Carne seca, grilled dry beef | $100 |
| Machito, grilled kid sausage over mesquite free | $125 |
| Traditional dry fideo pasta tacos with chorizo (5) | $ 59 |
| Steamed kid’s head tacos in banana leaf (4) | $ 85 |
| Rib Eye tacos with cheese (4) | $ 110 |
| Chipotle stewed shrimp tacos with melted cheese (4) | $ 120 |
| Charro style bean stew | $ 40 |
| Northern style rice | $ 50 |
| * Half order | $ 35 |
| Jus with diced onions, lime and coriander. | $ 60 |
| Fideo pasta and pinto beans soup | $ 60 |
| Tortilla soup with avocado and panela cheese | $ 70 |
| Tlalpeño soup with chicken, rice and vegetables | $ 75 |
| Puchero, beef Sank broth with vegetables and bone marrow | $ 115 |
| * Half order | $ 69 |
| House salad with Herat of palms, cabuches, mixed greens, tomato, onion, olives and vinaigrette | $ 65 |
| Traditional Caesar salad with cashews | $ 70 |
| Grilled octopus with garlic and white rice | $ 155 |
| Grilled fresh salmon with caper-butter sauce | $ 185 |
| Veracruz style red snapper with rice and yellow hot peppers | $ 200 |
| Sauteed shrimp with olive oil and minced garlic | $ 225 |
| Stuffed shrimps with cheese, wrapped with bacon, in spicy tomato sauce | $ 225 |
| Mexican style meatballs in chipotle sauce with red rice | $ 155 |
| Half chicken grilled with adobo sauce | $ 155 |
| Poblano peppers stuffed with panela cheese and minced beef | $ 165 |
| Tampiqueña style flank steak with enchiladas, guacamole and refried beans | $ 175 |
| Braised beef tongue with tomatoes, capers and olives | $ 175 |
| Ancho chile stuffed with kid | $ 160 |
| Enchiladas with red mole sauce and kid. | $ 175 |
| Kid fritada with white rice | $ 220 |
| Oven braised kid with rice and charro beans | $ 220 |
| Mesquite grilled pastor style kid | $ 235 |
| Asado de tira, short rib “choice” | $ 165 |
| Arrachera, flank steak “choice” | $ 195 |
| Aguja norteña, bone in beef sirloin | $ 235 |
| New York steak “choice”. | $ 250 |
| Rib Eye steak “choice” | $ 265 |
| Cowboy steak (bone in Rib Eye) | $ 295 |
| Tenderloin tips pan served with onions, peppers and melted cheese | $ 180 |
| Cortadillo, tenderloin tips with tomatoes, onions and serrano chile. | $ 190 |
| Beef tenderloin with cuitlacoche, and mushroom ragout | $ 215 |
| Beef tenderloin El Tío, grilled over mezquite fire and served with jus and butter | $ 225 |
| Regular Coffee | $ 26 |
| Decaf Coffee | $ 26 |
| Mexican Coffee | $ 26 |
| Expresso | $ 26 |
| Cappuccino | $ 35 |
| Irish Coffee | $ 70 |
| Sicilian Coffee | $ 70 |
| Tea and Assorted Infusions | $ 26 |
| Cajeta crepes with walnuts and vanilla ice cream | $ 68 |
| Mango and pineapple pound cake | $ 68 |
| Chocolate mousse cake | $ 68 |
| Fresh Guava mousse | $ 68 |
| Traditional "res leches" cake | $ 68 |
| Warm pastry filled with quince purée and fresh cheese | $ 68 |
| Flan with cajeta and walnuts | $ 66 |
| Frozen "Dulce de Leche" terrine with hot mexican chocolate sauce | $ 65 |
| Rustic rice pudding with raisins | $ 63 |
| Candied orange in syrup with fresh cheese | $ 50 |
| Homemade orange sorbet with spicy chamoy sauce regional candy (piece) | $ 50 |
| Dulces Regionales (pieza) | $ 18 |
