Slowly braised beef pot roast, creamy mashed potatoes, ancho chile – red vinegar reduction black salsa, grilled tatume zucchini.
Special pescado 🐠 al pibil, achiote marinade, black beans, queso fresco, avocado, red pickled onions.
Mexican cuisine by Chef Alfonso Sotelo, one block from the National Museum of Mexican Art
Slowly braised beef pot roast, creamy mashed potatoes, ancho chile – red vinegar reduction black salsa, grilled tatume zucchini.
Special pescado 🐠 al pibil, achiote marinade, black beans, queso fresco, avocado, red pickled onions.