Tamales in amarillito sauce and beef cheeks

Chef Diego Hernández Baquedano



Corn dough with cheese, wrapped in spinach leaves and steamed. On the inside, the fresh beef is complemented with a salsa made of guajillo and costeno chilies and perfumed with yerba santa and fennel.


Vino Rosado




  • Costeño chili
  • Guajillo chili
  • Garlic
  • White onion
  • Yerba santa
  • Oregano
  • Black pepper
  • Cloves  
  • Tomato
  • Corn flour
  • Lard
  • Chicken bones 
  • Fresh cheese
  • Fennel flowers
  • Celery and fennel leaves
  • Pork broth

Costeño chili

This term is used to identify chilies cultivated along the Atlantic and Pacific coasts of Mexico. Although there is a rather broad denomination, each place has chilies typical to those called costeno chile. In Chiapas they may refer to it as serrano chili, while in Oaxaca they use this name for a dry yellow chili and another red one; in Guerrero, it is used to refer to chiltepe and bojo chilies. It is widely cultivated in the Mixteca region of Oaxaca, where it is used in soups, stews and salsas.
Considered as a cultural, economic and political zone shared by Puebla, Oaxaca and Guerrero, in the Mixteca, the artisan production is highly protected and diversified, based on materials such as palm, cotton, wood, metals and clay.

Guajillo chili

Among the most highly consumed chilies in Mexico, guajillo is a dry reddish-brown chili that on average measures ten cm. long and four cm. wide in the widest part. It can be found in every market and is inexpensive. It is widely utilized because it adds color and consistency to stews, moles and salsas; it is usually cooked together with other chilies. When fresh, it is called "mirasol". It is produced in the central region of Mexico, in the states of Zacatecas, Aguascalientes, San Luis Potosi, Jalisco and Colima.
In Aguascalientes, the most important celebration is the Feria Nacional de San Marcos fair, which combines cultural events, sporting activities, rides and craft booths and largest livestock exposition in Latin America.

Yerba santa

Aromatic plant of the piperaceae family. Its flavor is aniseed-like and its leaves are soft, it has a heart-shaped leaf and varies in size from twelve to fifteen cm. It grows wild in humid areas, although it is also cultivated in gardens. It is a very popular condiment in Oaxaca, Chiapas, Tabasco and Veracruz, where it is used to prepare tamales, soups and stews containing all types of meat. In Oaxaca, it is essential to perfume yellow "mole" sauce, a popular dish served in the most sophisticated restaurants as well as in markets stands like in the Juarez and 20 de Noviembre markets.
The traditional supply markets of Oaxaca are well-known for their food and craft products, and form an important part of the resplendent gastronomic landscape of the city.

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!