Bugs Seasson

THE MEXICAN GASTRONOMIC RITUAL

Thick grilled masa cake with escamoles

$190

1 pcs | Covered with a buttery sauté of escamoles—ant larvae—squash blossoms, and smoky pasilla chili. A culinary ritual of ancestral flavors.

Agave worm taco

$245

1 pcs | For a taste of the exquisite agave worms from Tlaxcala, served on a tortilla made with native corn, over a sauce of fried garlic and orange.

Rice with bugs

$650

180 g / 6.3 oz | A succulent dish offered every year, made with arborio rice, wild rice, escamoles—ant larvae—chicatana ants, and white and red agave worms.

Ants and Fish

$610

130 g / 4.5 oz | Sustainably-farmed fish from Baja California, oven-roasted with a crust of chicatana ants, parmesan cheese and allspice, served with sautéed peas, and accompanied with grilled vegetables and creamed cauliflower.

Bug of the North

$645

150 g / 5.3 oz | A Black Angus filet from Querétaro, served with a mole made with chicatana ants, accompanied with creamed palomas —adult escamoles— creamed wild herbs, and grilled vegetables from our ancestral floating gardens.

Anise-scented brioche

$210

120 g / 4.2 oz | Baked in-house, coated with almond and macadamia praline. Finished with a sprinkling of rustic native chocolate.

XOCHITL COLLINS MOCKTAIL

$180

250 ml | Runneght mezquila, hop tonic, flower syrup, lemon, mineral water.