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LUNCH & DINNER
Pre-hispanic Insects
Guacamole con insectos
Grasshoppers | Jumiles | Chicatana ant | Tantarria
Botana del futuro
Maguey worms “chinicuil”, “grasshoppers”, “chicatana”ants , served on a tlayuda tortilla made with blue corn tortilla, served with guacamole.
Tacos de escamoles (3 pieces)
Sauteed with achilito.
Chile poblano relleno con escamoles
y queso de cabra
Covered with black chilhuacle chili sauce with jumiles and piloncillo.
Starters from Southeast
Panuchos de recado negro
Chicken with chirmole sauce made with chilli and spices ashes, boiled egg and red onion.
Panuchos de cazón
Served with avocado.
Panuchos de cochinita pibil
Chukwa “Chocolate en maya” 
Mulato chile stuffed with quesillo (Oaxacan string cheese), battered and fried, topped with a chocolate sauce with toasted almonds.
Artisanal Southeast Sausages
APPETIZERS
Papadzules "Food of Kings" in maya (3 pieces)
Boiled egg, sausage from Valladolid Yucatán and huitlacoche.
Platillo Yucateco
Sausage of Valladolid, two tacos and two panuchos of cochinita pibil.
TEMAZCAL
Melted cheese with:
Vegetarian: mushrooms, cactus, bell pepper, onion, zucchini, and tomato.
calabaza y jitomate.
Three Meats: Cecina, tasajo and chorizo.
PICADITAS
Picaditas de Butifarra (4 pieces)
With “Buitifarra” sausage from Chiapas covered with a special sauce made with achilito chilli from Oaxaca and hoja santa.
Picaditas de Longaniza (4 pieces)
Sausage from Valladolid Yucatán covered with red chilhuacle sauce.
Soups & Salads
Soups (250ml)
Sopa de Lima Oxkutzkabense “Original Yucatecan”
Traditional recipe from Yucatán with chicken and fried tortilla.
Sopa Azteca
With fried tortilla, avocado, cream and cheese.
Crema de Frijol
With fried tortilla, red Chilhuacle chilli, cream and cheese.
SALADS
Salad with Canadian salmon (200gr)
Carambada Salad
Spinach, 3 types of hidroponic lettuce, kiwi, apple, sliced almond, goat cheese and starfruit.
Yox “Green” – in Tzotzil (Chiapas)
Sliced cucumber with celery, spinach, basil, green olive, black sesame, fresh leek and double cream cheese from Pijijiapan Chiapas.
Yasun – in Mixtec (“Tasty”)
Spinach, 3 kinds of hydroponic lettuce, cucumber, strawberry, apple, orange, starfruit, quesillo, black olives, avocado & almonds.
FISH & STEAKS
FISH 200 grs
Salmon (Canadian)
Tuna (National)
Sea bass (National)
Red snapper (National)
Al Plátano – Yucatán
Cooked in “chaya” leaf and plantain with caramelized onions served with rice.
Al Achilito – Oaxaca
Cooked in “hoja santa” and with a sauce made with achilito chilli from Oaxaca, served with roasted zucchini, peppers and green beans with cumin.
Tikin Xic – Yucatán
Traditional recipe from Yucatán, cooked in plantain leaf with achiote, orange sour juice, peppers tomato and red onion.
Chileajo con chicatana – Oaxaca
Cooked with a sauce of grilled tomato, garlic and onion with red costeño chili from Oaxaca and chicatana ant decorated with fresh red onion.
CHARCOAL-GRILLED STEAKS
Rib eye 400 grs PRIME New York 400 grs PRIME Picaña 400 grs US CHOICE
Regional Main Dishes
Pechuga al Chilhuacle Rojo (25 min)
Chicken breast filled with caramelized figs and covered with a sauce made with red chilhuacle chilli from Oaxaca, served with white rice.
Molotes Chiapanecos Tradicional Chiapaneco
3 sweet plantain croquettes filled with quesillo and covered with cream and queso fresco.
Covered with your choice of mole:
black, almond, or chocolate sauce.
Pan de Cazón Tradicional Campechano
Dogfish sautéed with tomato, onion & garlic, layered between two fried tortillas, topped with tomato sauce. (Single or Doble)
Frijol con puerco Tradicional Yucateco
Black bean cooked with pork, Served with white rice and chiltomate. (Pork leg optional)
Comida Grande – Chiapas
Traditional from Chiapa de Corzo in Chiapas pumpkin seed sauce with achiote and served with Xcatik Chilli.
Mole Enchiladas
with Oaxacan Chilhuacle chilli
MOLES OAXAQUEÑOS
Black Mole with chilhuacle negro 
Yellow Mole with chilhuacle amarillo
Mole almendrado o Oaxaqueño
Tikua Chocolate Sauce
Mole Trio
Relleno Negro – Yucatán
Traditional broths recipe from Yucatàn a broth made with burned spices, served with xcatic chilli and cilantro.
Chileajo con hormiga chicatana – Oaxaca
Cooked with a sauce of grilled tomatoe, garlic and onion with red costeño chili from Oaxaca and chicatana ant decorated with fresh red onion.
COCHINITA PIBIL
Pibil Pork ribs 400gr
Pork leg in Pibil Style (20 min)
Dobladitas de Cochinita or Chicken Pibil
Manitas al Pibil (pork trotters) 360gr
Main dish with cochinita or chicken Pibil 200gr
Tlayudas Oaxaqueñas
Large corn tortilla, with lard, beans, quesillo & avocado. Optional: add black mole, tasajo, cecina or Oaxacan chorizo.
MOLES OAXAQUEÑOS
Mole Negro
Made with the rare Black Chilhuacle chilli from Oaxaca.
Yellow Mole
Made with the rare Yellow Chilhuacle chilli, hoja santa and cummin.
Mole almendrado o Oaxaqueño
Con chile mulato, piloncillo, almendras y pan de yema.
Tikua Chocolate Sauce (Our Signature Recipe)
Made with artisanal chocolate blended with pasilla and orange.
SOUTHEASTERN DESSERTS
YUCATECAN TRADITIONALS
Manjar Blanco
Coconut custard with cinnamon & rice.
Caballeros Pobres (15 min)
Bread sautéed with butter & vanilla, dipped in egg, topped with toasted almonds, raisins & piloncillo, served with ice cream.
Tauch
Black persimon with sour orange juice, extra dry spanish sherry liquor “Tio Pepe”, sprinkled with nutmeg.
HOUSE DESSERTS
Pay de Aguacate
Creamy and delicious with avocado, cheese and lemon foam, with lemon grass infusion.
Pak’áal
Cocoa bean mousse, with chilhuacle chilli gelè and tamarind.
Chocoazul
Chocolate from Chiapas sponge cake baked with thyme filled with blue cheese, blueberry and blackberry.
Profiteroles (5 pieces)
Choux filled with hazenult homemade cream.
Homemade Cornbread (flourless)
OPEN 365 DAYS A YEAR
Downtown Querétaro
Ignacio Allende Sur 13, Col.Centro, Querétaro, Qro.
+52 (442) 403 4677 / +52 (442) 455 3333 / WA: +52 (442) 155 1535
Opening Hours
Monday – Friday: 1:00 pm – 11:00 pm
Saturday: 9:00 am – 11:00 pm
Sunday: 9:00 am – 8:00 pm
The kicthen closes one hour earlier.
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