Green “carretero mole” sauce with duck, mashed sweet potato and guava and crispy plantain.

Chef Daniel Ovadía



Duck breast in green "carretero mole" sauce made of plantain, oregano and serrano chili, with a yellow sweet potato, guava and dried plantain garnish.


Vino Tinto Merlot o Tempranillo Ribera del Duero, Cerveza Pale Ale o Lambic, Vino Blanco Chablis Barrica




  • Duck breast
  • Plantain
  • Cinnamon
  • Oregano
  • White onion
  • Ancho chili
  • Lard
  • Sugar
  • Yellow sweet potato
  • Guava
  • Whipping cream
  • Milk

Ancho chili

Reddish-brown colored chili, triangular in shape that in its fresh form is called poblano chili. When wet, it turns color red, due to which it is used to color the majority of red stews. It is perhaps the most widely used chili in Mexico. There are certain regional varieties and the common names also vary. It is highly esteemed in Zacatecas and San Luis Potosi, where it is used to condiment foods from the semi desert climate such as palmettos, barrel cactus fruit and nopal cactus.
Founded at the end of the XVIII century in the heart of the Sierra de Catorce, the town of Real de Catorce was the second producer of silver in the world at the end of the XIX century. It was abandoned in the XX century and later rediscovered and revalidated in the XXI as a magical town in honor of its beauty and transcendence.

The word mezcal is derived from the Nahuatl language: Mexcallí.

Metl = Maguey
Ixcalli = Cocido

Mezcal is obtained by means of a long and complex artisan process of baking, fermentation and distillation of the heart of the maguey cactus.

Each type of mezcal is unique, its flavor determined by the species of maguey, the tradition of the region in which it is produced and the recipe of the master mezcalero in charge.

Agave Karwinskii

Agave Americana

Agave Cupreata

Agave Angustifolia

Agave Potatorum

Agave Salmiana

Agave Marmorata

Agave Duranguensis

1- Care of the ecosystem

To ensure the continuity of the mezcal tradition, it is indispensable to take care of the ecological equilibrium, promote the reproduction of wild agaves, reforest and care for the fauna that pollinate the agaves.

2 - Maguey selection and trimming

Solely ripe agaves are selected - each species has a distinct maturation time ranging from 8 to 40 years. Trimming consists of cutting the long stalks in order to extract the heart of the plant.

3 - Baking the maguey

The agave hearts (also called piñas) are baked for 3 to 8 days underground in volcanic stone ovens in order to extract the sugars.

4 - Grinding of the maguey

The baked maguey is ground to extract the juice and begin the fermentation process of the sugars.


This is the longest stage of the process - the juice is allowed to ferment for 8 to 15 days depending on the climate and tradition of the region.

6 - Distillation

This is carried out in a still- the heat provokes evaporation of the alcohol which, upon condensation, will make up the mezcal. Distillation has three stages, the master mezcalero determines the quantity of mezcal to be used from each stage for the final blend.


Stir the mezcal to observe its transparency, the pearling and its body and consistency.


Rub a drop of mezcal between your thumb and index finger to feel the texture, which may be coarse, oily or dry. Next, place a drop in the palm of your hand and rub it so as to heat and evaporate the alcohol, then hold your hand up to your nose.


Discover the aroma of smoked maguey in your hands, smell the glass in different positions and open your mouth to take in the aroma, feeling the aroma as it intensifies, and try to find memories connected to these aromas in your olfactory memory.


The first kiss

Take a small sip of the mezcal and spread it over your palate, tongue and mouth. Continue smelling the mezcal until your tongue begins to salivate and prepare for a second drink.

The deep kiss

Take a bigger sip of the mezcal and then tip your head back, softly allowing the mezcal to pour little by little down your throat, drinking it very slowly.

The romance

Take a drink of the mezcal and once you have swallowed it take a deep breath, slowly inhaling through your mouth and exhaling through your nose. Feel how your sense of smell and taste connect to explore the full array of aromas and flavors.

5- Order another shot!