Trout with xanducata de novia

Chef Jair Téllez



Trout served in consummate salsa from the Michoacan tradition, elaborated with green tomato, mulato and guajillo chilies, pumpkin seeds, peanut, almond, raisin, yerba santa, epazote, spices, wine and honey.






  • Corn
  • Poblano chili
  • Saladette tomato
  • White onion
  • Garlic
  • Green chili
  • Pumpkin seed
  • Yerba santa
  • Cilantro
  • Yerba buena
  • Thyme
  • Marjoram
  • Bay leaf
  • Cumin
  • Oregano
  • Epazote
  • Flat parsley
  • Corn flour
  • Pasilla chili
  • Mulato chili
  • Guajillo chili
  • Almond
  • Bread
  • Peanut
  • Cinnamon
  • Raisins
  • Cloves
  • Black pepper
  • Oregano
  • Cumin
  • Fried tortilla
  • Honey
  • Apple cider vinegar
  • Green tomato

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.


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.

Mulato chili

A dry chili of blackish brown color with thick skin and sweet, chocolate and mildly spicy flavor. It is obtained from a very dark chili poblano that is almost never sold fresh and rather is set aside to dry. It is very important in the preparation of mole sauces, especially in "poblano", a sauce that combines chocolate, almonds, plantain, nuts, sesame seed and spices. It is mainly produced in the states of Puebla, Oaxaca and Chiapas; in the latter of which it is known as chocolate chili. In addition to its supreme mole, Puebla is famous for its tradition of sweets, perfected in a multitude of New Spanish convents. Its capital, Puebla de Zaragoza - also called Puebla de los Angeles- is considered a World Heritage Site, in virtue of its magnificent Barroque architecture.

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.

Green tomato

Its name comes from the Nahuatl tomatl, and designates the fruit of diverse plants from the Physalis genus. The fruit is round, yellowish green or purple when ripe and in enveloped in a in a calyx that grows until forming a non-edible husk. It is essential in our everyday cooking to tone the flavors of fresh and cooked salsas. It was essential in the economy and nutrition of Mexica and Mayan people. It is native to America and is highly utilized in central and southern Mexico. In the Valley of Tehuacan the first archeological findings certify its domestication over 5,000 years ago.
Of Pre-Hispanic origin, the city of Tehuacan is adjacent to the Teguacan Cuicatlan Biosphere Reserve, and is famous for its mineral water springs.

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!