Sample Chef Menus
La Mesa de Lu
Contemporary Mexican Menu
Appetizers
Guacamole and herbs
Watermelon, raspberry and cherry tomato salad
Lamb croquettes with chili mayonnaise
5-Course Menu
Oxtail Infladita (puffed tortilla filled with oxtail) with pica de gallo and xoconostle cactus fruit
“Caldo de Piedra” with white fish (stone hot soup)
Bean puree tetela (corn tortilla pockets)
Fandango mole negro with duck breast
Soft cornbread, vanilla cream and seasonal fruit compote
Traditional Mexican Menu
Appetizers
Guacamole and herbs and chelites
Watermelon, raspberry and cherry tomato salad
Potato flauta
5-Course Menu
Tortilla and tomato soup with ranch cheese
Yellow mole tamale stuffed with organic chicken
Mayan octopus in ashes anticucho (sauce) with chorizo mayonnaise
Pork chop, cambray potato chips and pineapple chutney
“Perita en dulce”, ate (jellied) candy and provolone cheese
“El Fandango” Menu
Appetizers
Botana oaxaquena*
*appetizer plate with traditional delicacies, including thin strips of grilled beef (tasajo), pork (cecina), sausage links (chorizo) and several kinds of cheese, including queso and quesillo
Quesadillas, sopes, flautas served with guacamole and salsa
4-Course Menu
“Recalentado” poultry stock with chard, carrots and blistered chiles
Organic chicken, sweet potato and almond mole
Yellow mole mushroom tamale with chelites salad
Coffee and mezcal flan