Catch of the Day with White Mole (Mole Blanco)

A fresh fillet of the day's catch, delicately seared to preserve its natural flavor and tenderness, served with an elegant Oaxacan White Mole. Crafted from toasted nuts, seeds, white chocolate, aromatic spices, and subtle herbs, this rare and refined mole offers a silky texture with delicate layers of sweetness, warmth, and complexity.

Xcatic Pepper Stuffed with Huitlacoche, Served with Yellow Mole (Mole Amarillo)

A traditional Yucatán Xcatic pepper, gently roasted and filled with earthy huitlacoche, then served over an authentic Oaxacan Yellow Mole. Prepared with heirloom corn masa, chilhuacle and guajillo chiles, tomatoes, herbs, and native spices, the mole offers a vibrant golden hue, a velvety texture, and delicate notes of toasted corn, fresh herbs, and mild warmth. Finished with fresh corn microgreens, this dish celebrates the richness of Mexico's agricultural heritage.

Organic Chicken Enchiladas with Heirloom Red & Blue Corn Tortillas, Served with Green Mole (Mole Verde)

Handcrafted organic chicken enchiladas, wrapped in traditional heirloom red and blue corn tortillas, and generously coated with an authentic Oaxacan Green Mole. This vibrant sauce is prepared from roasted pumpkin seeds, fresh herbs, tomatillos, green chiles, and native spices, creating a bright, herbaceous flavor with delicate notes of toasted seeds and fresh citrus. A dish that beautifully celebrates the diversity of Mexico's native corn and the richness of its ancestral cuisine.

Chicken Medallions Stuffed with Chaya Leaves, Served with Red Mole (Mole Rojo)

Tender organic chicken medallions, delicately stuffed with fresh chaya leaves, a treasured ingredient of the Yucatán Peninsula, and served with a rich Oaxacan Red Mole. Slow-cooked with sun-dried red chiles, roasted tomatoes, spices, nuts, seeds, and a touch of dark chocolate, the mole delivers remarkable depth, balancing gentle heat with earthy sweetness and velvety complexity. This course brings together two of Mexico's most celebrated culinary traditions in a harmonious expression of flavor.

Poached Shrimp with Black Mole (Mole Negro)

Succulent poached shrimp, delicately cooked to preserve their natural sweetness and tender texture, served over an authentic Oaxacan Black Mole. Slow-crafted from roasted chilhuacle negro chiles, spices, nuts, seeds, plantain, dried fruits, and Mexican chocolate, this legendary sauce reveals extraordinary depth—smoky, bittersweet, and profoundly complex. Finished with delicate beet microgreens, this course represents the pinnacle of Mexico's culinary heritage.

Chocolate Mousse with Passion Fruit Gel

A silky dark chocolate mousse, crafted from premium cacao and whipped to an airy, velvety texture, crowned with a vibrant passion fruit gel. The bright tropical acidity of the maracuyá beautifully balances the deep richness of the cacao, creating a harmonious finish that is both elegant and refreshing.

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