Oro Negro bean soup with avocado leaves

Chef Arturo Fernández



A tribute to simplicity, this soup combines beans, the aromas of yerba santa and avocado leaf and epazote. Served with mozzarella cheese, sour cream and serrano chili.


Mezcal "Espadin" Rocas, Cerveza Clara




  • Santanero bean
  • White onion
  • Garlic
  • Avocado leaf
  • Yerba santa
  • Epazote
  • Mozzarella cheese
  • Sour cream
  • Serrano chili

Santanero bean

This name applies to a small, shiny variety of the black bean recognized as the best variety. It is valued because it produces a dark flavorful broth that does not lose its qualities if water is added over several days, hence it is known as the "legitimate bean of seven soups". It comes from Santa Ana Tlapacoyan, a municipality in Oaxaca with over 2,000 inhabitants, where this legume is planted every year between October and January.
In the central valleys of Oaxaca, agricultural and artisan economies cohabit. The town of Teotitlan del Valle stands out for the mastery of its weavers, who produce rugs using pure raw materials and traditional or contemporary designs; the quality and vision of the work has earned its validation in the field of art.

Avocado leaf

The avocado tree belongs to the lauraceae family. Its leaf is oval shaped, measures approximately twelve cm. long, is dark gren in color and has an extraordinary aniseed flavor. Various regional kitchens include it in their recipes, fresh, dried, toasted or ground. In the center of the country it is added to beans as an aromatic herb, in Oaxaca it perfumes the black "mole" sauce and in Veracruz it is used in "barbacoa." Its most abundant production is in Michoacan which is also famous for its avocados.
Michoacan is also known for the lake and city of Patzcuaro. Janitzio is the name of the main island, where the one of most frequented Day of the Dead celebrations takes place. Janitzio is also the title of a symphonic poem by Silvestre Revueltas, a great modernist composer.

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.


Epazote is the aromatic Mexican herb par excellence; many traditional recipes could not be conceived without it. The plant is native to Middle America, used since Prehistoric times. Currently, it is widely used in the kitchens of central, southern and southeastern Mexico. It has infinite uses in the Mexican kitchen. It is indispensable in cooking beans and in the preparation of soups, moles, corn "esquites" and salsas, among other dishes. It is cultivated in diverse zones of the country.
The term Middle America designates a region defined by the cultural affinity that encompasses zones of Mexico, Guatemala, El Salvador and Belize. The civilizations developed in this region shared theocratic organization, calendar, specialized labor and cultivation of corn, beans and chili, among other traits.

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!