Entomatadas come with a variety of fillings, such as ham, chicken or pork.
Mollete with poached egg, panfried potato and salad.
Scrambled farm fresh eggs with chorizo, bacon and avocado. Served with a jicama-cucumber salad and rosemary fried potatoes.
Huevos rancheros with ham and avocado accompanied by roasted sweet potato.
Sopes are served with various toppings. Here we have poblano peppers, chicken and chorizo.
Huevos al albañil — bricklayers’ eggs! — are served in tomato sauce, topped with bacon and avocado and accompanied by refried beans and a jicama-cucumber salad.
Scrambled eggs with creamed leeks and ham on artisanal seed bread. Served with a cucumber-avocado salad and rosemary fried potatoes.
Quesadillas with guacamole and salad. We make our own flour tortillas and fill them with scrambled eggs and either chorizo, ham or chicken.
Mollete with ham, poached eggs and toasted sweet potato topped with avocado sauce and bacon.
Tacos with a fried egg on a bed of creamed leeks.
Scrambled eggs with chorizo and bacon with panfried potatoes and toasted artisanal bread topped with avocado, mushrooms and red pepper.
Quesadillas with chayote and refried beans.
A bean, chicken and egg burrito along with a cucumber and jalapeño salad on one side and a mango-jicama salad on the other.
Seed bread mollete with a fried egg, avocado and a mango-cucumber salad.
Our molletes usually contain refried beans, chorizo, avocado, red pepper, mushrooms and chorizo with ham or bacon. With an egg on top!
Huevos al albañil, or bricklayer’s eggs. Served with chicken in tomato sauce and artisanal seed bread.
Our fruit bowl (usually) contains fresh, locally-made buffalo milk yogurt and a variety of fresh fruit. We add a topping of either maple syrup, our own fruit puree made from either mango or guayaba and chopped nuts or cacao.
Chilaquiles with slices of roast pork.
Chile relleno with eggs and ham, served with toasted baguette and an avocado-cucumber salad.
