Raquel is the cornerstone of the record of Veracruz cuisine; no one like her has traveled and studied the gastronomy of Veracruz for more than 46 years.
Cream y peanut and rum cocktail.
150ml. $120
Soursop pulp and rum cocktail.
150ml. $120
Crispy corn tortilla, spread with homemade smoked mayonnaise, topped with pickled mushrooms. Cold dish.
1 piece
$75
Corn cake stuffed with saragalla (fish picadillo with olives, raisins, and capers).
2 pieces $120
Small red enchiladas with tomato sauce, topped with crabstew, wrappedin
papatla leaves or banana leaves
1 piece $154
Jalapeño chile stuffed with mashed plantain, and ricotta cheesesauce.Serveda troomtemperatureorslightlychilled.
1 piece
$135
Fish mole (chipotle, ancho, and chiltepin chiles). Snook fish fillet smoked with guava leaves.
Pleasantly spicy.
200 gramos
$495
Pumpkin seed (pepián) stew, peanut, and sesame seed with ancho chiles.
Iberian pork chop
200 gramos $490
Free range chicken 200 gramos $490
Snook fillet stuffed with crab meat, octopus, shrimp and squid.
180 gramos
$495
Iberian pork chop marinated in annatto adobo with guajillo chile, smoked with guava leaves.
200 gramos $510
Shrimp cooked in acuyo leat sauce (hojasanta,piper auritum Kunth).
5 shrimp U15
$395
Puritos de plátano fritos bañados con crema, rociados con miel mantequilla.
3 piezas
$120
Un buñuelo de cada uno, servidos con helado de vaina de vainilla y rociados con miel mantequilla.
3 piezas
$165
Horarios:
Desayunos: miércoles a domingo de 9:00 a 12:00 hrs.
Comidas y cenas:
lunes a domingo de 13:00 a 23:00 hrs.
Horarios:
Desayunos:
lunes a domingo de 9:00 a 12:00 hrs.
Comidas y cenas: lunes a domingo de 13:00 a 23:00 hrs.
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