3 and 4-Course Menus without Wine Pairing

A gastronomic proposal inspired by the flavors, ingredients and techniques of Mexican cuisine, accompanied by a selection of wines from the estate:

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FIRST COURSE · TUNA AGUACHILE WITH PASSION FRUIT

Fresh tuna in a passion fruit aguachile with citrusy, refreshing and subtly sweet notes, accompanied by serrano chile, radish, cucumber, spring onion and fresh basil. Finished with delicate crispy tuiles that provide a contrasting texture.

SECOND COURSE · CONFIT SUCKLING PIG WITH PIPIÁN AND CEREMONIAL TORTILLA

Suckling pig slowly confited for 12 hours, accompanied by a pipián made with pumpkin seeds, tomato, onion, garlic and grape leaf.

Served with roasted onion, a fresh purslane salad dressed with our house olive oil, lime and salt, radish and fried grape leaf. Accompanied by a traditional ceremonial tortilla.

Suggested wine pairing: Reserva · Gran Reserva · Rosé · Sparkling Rosé · Assemblage

THIRD COURSE · DECONSTRUCTED LEMON CARLOTA

A fresh, contemporary interpretation of the traditional lemon carlota, accompanied by meringue and lemon ice cream. Finished with yellow lemon zest and fresh basil, adding a delicate aromatic contrast.

Suggested wine pairing: Sparkling Rosé · Fortified

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FIRST COURSE · TUNA AGUACHILE WITH PASSION FRUIT

Fresh tuna in a passion fruit aguachile with citrusy, refreshing and subtly sweet notes, accompanied by serrano chile, radish, cucumber, spring onion and fresh basil. Finished with delicate crispy tuiles that provide a contrasting texture.

SECOND COURSE · BEAN TAMAL WITH BRAISED OXTAIL

Bean tamal accompanied by braised oxtail over a martajada salsa. Finished with a fresh salad of purslane, radish and onion, ranchero cheese and sour cream.

THIRD COURSE · CONFIT SUCKLING PIG WITH PIPIÁN AND CEREMONIAL TORTILLA

Suckling pig slowly confited for 12 hours, accompanied by a pipián made with pumpkin seeds, tomato, onion, garlic and grape leaf.

Served with roasted onion, a fresh purslane salad dressed with our house olive oil, lime and salt, radish and fried grape leaf. Accompanied by a traditional ceremonial tortilla.

Suggested wine pairing: Reserva · Gran Reserva · Rosé · Sparkling Rosé · Assemblage

FOURTH COURSE · DECONSTRUCTED LEMON CARLOTA

A fresh, contemporary interpretation of the traditional lemon carlota, accompanied by meringue and lemon ice cream. Finished with yellow lemon zest and fresh basil, adding a delicate aromatic contrast.

Suggested wine pairing: Sparkling Rosé · Fortified

Note: Prices shown correspond to the selected menu and wine pairing. Gratuity is not included and is left to our guests’ discretion, based on their experience and satisfaction with the service.