Meats
The conques fillet
The conques fillet
225 grams of beef fillet
topping a grilled nopal paddle,
and served on a bed
of two sauces
pasilla and poblano peppers
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Purslane in green salsa with pork
Purslane was a Nahuatl delicacy
in pre-conquest Mexico.
It is an extra special treat here,
prepared with different types of chile,
green and red tomatoes, pumpkin seeds,
xoconoxtle (cactus fig) and xocoxochitl
(fruit from the clove berry tree)
Breaded veal cutlet
Breaded veal cutlet, served with beans,
grilled strips of poblano peppers and
sweet-corn in a cream sauce
Meatballs in a Chipotle Salsa
A popular Mexican translated literally
goes “the broth ended up costing
more than the meatballs”, i.e. a shortcut
that proves longer than the original route.
3 meatballs with white rice and refried beans
Beef Tinga
A classic home-style dish, made from ground meat
in a spicy tomato salsa and served with refried beans
Medallions of Beef Fillet “Tricolor”
Succulent medallions of beef fillet,
served with three salsas to give the color
of the Mexican flag: pasilla, poblana
and a walnut-flavored chipotle chiles
Mestizo
Cuisine also mixed in the 16 th century.
In this version of Lula Bertrán, Crisp pork rind
and onions are wrapped in beef fillet,
with the ever more- delicious taste
of beans in love with a green chili sauce
Beef fillet medallions in peanut sauce
One of the favorite recipes of former
Mexican president Adolfo López Mateos,
who was fond of race cars and
had a gourmet taste. Beef fillet medallions,
finely cut, grilled, and covered
with a spicy peanut sauce
The classic arrachera
This imported cut is so delicious and juicy
that we simply offer you a classic
northern version, with beans,
avocado and corn tortillas
La moneda pepper
This fantastic recipe is born on La Moneda street
in the Historical Center, where two cultures
and two histories encounter,pre Columbian
Mexico and Colonial Mexico. The real Mexican
Ancho pepper with the traditional minced
pork meat and fruit, resting on walnut
and sweet cream,
with a touch of fresh green peppers
Four winds "cecina"
The authentic beef "Cecina",
fresh from Yecapixtla, also known as "Tasajo",
prepared with the recipe of Four Winds Inn
along the highway to Acapulco.
Accompanied with a casserole of black beans,
guacamole, grilled nopales and cream
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Diseñado por Next Map®2009