The service is organized sequentially, and diners receive each dish in a predetermined order.

Beef Carpaccio
  • Beef filet, arugula, capers, garlic bread crumbs, slices of parmesan cheese, oil and Dijon mustard dressing.

Salmon Carpaccio
  • Fresh salmon fillet, olives, capers, mushroom dressing and citrus vinaigrette with olive oil and Flor de Sal.

Shrimp Ceviche
  • Fresh shrimp, lime juice, cherry tomato, red onion, cucumber, cilantro and avocado dressing.

Akiin ceviche toast
  • Fresh fish of the day, lime juice, cherry tomatoes, red onions, pineapple, cilantro, mango and avocado dressing.

Mixed Peruvian style ceviche
  • Fresh shrimp, fish, octopus, scallop, tiger's milk, red onion, chili, corn, cilantro and sweet potato.

Tuna toast
  • Fresh Tuna Tostada, Sesame Sauce, Soy Sauce with “recado negro”, Cucumber, Chipotle Dressing and Coriander.

Mussels in white wine and brie cheese
  • Fresh mussels in white wine cream and brie cheese accompanied by rustic bread.

Chicken or tradicional cochinita pibil  (pork) Salbute
  • Base of fried corn, black beans, chicken or cochinita pibil , pickled onions, avocado dressing.

Octopus and shrimp panucho
  • Duo of octopus and shaken shrimp, served with pickled onion, avocado and cilantro dressing.
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Taco Baja Style
  • Corn tortilla, breaded shrimp, chipotle dressing, avocado dressing, coleslaw
Arugula salad
  • Baby arugula, goat cheese, red fruits, toasted nuts, truffled Serrano ham and balsamic vinaigrette.

Caprice Salad
  • Warm roasted portobello salad, mixed lettuces, baby arugula, 4 cheese dressing, rustic bread crumbs with cognac butter and nuts.

Akiin Salad
  • Salad of quelites (watercress, arugula, coriander leaves) radish, pumpkin flower, tatemados equites, roasted panela and mezcal vinaigrette with chapulines.
 
Tabulé ranchero
  • Couscous, mint, mint, cherry tomato, cilantro, red onion, green tomato, roasted xcatic pepper, avocado and fried tortilla.

Watermelon Salad
  • Cubes of fresh watermelon, arugula, fresh goat cheese, nuts, sherry vinaigrette, honey and mustard.

Love Salad
  • Breaded camembert cheese, arugula, cured ham, red fruits, blackcurrant liqueur sauce, pine nuts and raspberry vinaigrette.
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Desire Salad
  • Lettuce salad, shrimp in white wine, avocado, cucumber, goat cheese with honey and nuts, sherry vinaigrette.
Mushroom soup.
  • Tomato soup with mushrooms, chard, avocado cubes, tortilla strips and panela cheese.
Aztec soup.
  • Tortilla cream with poultry base, guajillo pepper, cubes of panela cheese, avocado and sour cream.
Lime Soup
  • Traditional poultry broth (quail/chicken), fresh lime juice, accompanied by crispy tortilla, chicken, stir-fried vegetables and avocado dressing.
 Onion Soup
  • Onion stew with a beef base, accompanied by a piece of bread au gratin with cheese.
Akiin cream.
  • Roasted poblano chile cream, tatemado corn kernels, fresh cheese and sour cream.
Lobster bisque and bourbon
  • Delicious lobster cream flavored with paprika and a touch of bourbon.
Carrot cream and brie.
  • Roasted carrot in white wine, with cream and brie cheese bound with butter.
Clam Chowder Cream
  • Clam chowder accompanied by mixed vegetable cubes.
Four cheese cream and white wine
  • It is accompanied by croutons of rustic bread with fine herbs.
 
Avocado mint and apple cream (cold)

Green gazpacho
Fresh watermelon gazpacho
 
MAIN DISH
Oaxaca
  • Chicken breast at 7 moles de Oaxaca, roasted banana puree, roasted onions, pickled onions.

Chicken pesto


  • Chicken breast stuffed with Serrano ham and goat cheese, ballad in rustic pesto sauce accompanied by peperonata (roasted peppers), grilled pumpkin. Risotto provolone.
 
Cochinita de cerdo (House recipe) / Chicken pibil
  • Classic regional pork wrapped in roasted banana leaves, accompanied by Xin-Pec sauce. Avocado and radishes.
Pulquera Ribs
  • Marinated in pulque baby rib, Risotto of cotija cheese, cottage cheese, oaxaca cheese, and roasted onions.
 
 Sirloin steak with 3 peppers
  • Grilled beef filet bathed in a sauce of 3 tatemados chiles, grilled vegetables and mashed potatoes.
Papatdzul Medallion    
  • Beef medallions in a mirror of green seed sauce and epazote, accompanied by roasted vegetables and Mexican cheese Rissoto.
Bourbon fillet


  • Grilled beef tenderloin, in sirloin sauce, pureed tatemado corn, grilled vegetables.
Oaxaca
  • Chicken breast at 7 moles de Oaxaca, roasted banana puree, roasted onions, pickled onions.
 
​Chicken pesto
  • Chicken breast stuffed with Serrano ham and goat cheese, ballad in rustic pesto sauce accompanied by peperonata (roasted peppers), grilled pumpkin. Risotto provolone.
 
Cochinita de cerdo (House recipe) / Chicken pibil
  • Classic regional pork wrapped in roasted banana leaves, accompanied by Xin-Pec sauce. Avocado and radishes.

Pulquera Ribs
  • Marinated in pulque baby rib, Risotto of cotija cheese, cottage cheese, oaxaca cheese, and roasted onions.
 
 Sirloin steak with 3 peppers
  • Grilled beef filet bathed in a sauce of 3 tatemados chiles, grilled vegetables and mashed potatoes.

Papatdzul Medallion    
  • Beef medallions in a mirror of green seed sauce and epazote, accompanied by roasted vegetables and Mexican cheese Rissoto.

Bourbon fillet
  • Grilled beef tenderloin, in sirloin sauce, pureed tatemado corn, grilled vegetables.
 
Surf & turf
  • Surf & turf, grilled beef tenderloin, shrimp and octopus, accompanied by tatemado hummus, grilled vegetables and pale ale beer gravy. (Option: lobster and callus lion's claw).
 
Tikin-Xic Fishing of the Day / Tikin-Xic Chicken
  • Fresh fish in annatto paste wrapped in roasted banana leaf accompanied by roasted vegetables.

Macha fish
  • Fishing of the day in macha sauce of chiles tatemados in oil with garlic, garrison of vegetables and baked potato
 
Salmon in Beurre blanc sauce
  • Fresh grilled salmon in a butter and white wine sauce accompanied by tatemado hummus and grilled vegetables.

Shrimp Steak
  • Medallion of shrimp marinated in citrus and mescal, in annatto; accompanied by wild rice, in mussel and curry sauce.

Mussels Beurre blanc
  • Mussels in butter cream, white wine, camembert and tarragon cheese, separate French garnish potato and rustic baguette bread.
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Sliced Octopus
  • Grilled octopus, served with rustic roasted tomato shredded sauce, cambray onions, avocado purée and Xin-Pec sauce
Corn cake
  • Traditional corn bread with cream in a cold soup of "rompope" and red fruits.

3 leches cake
  • Vanilla cake, in a 3 tres leches soup, meringue, coffee cream, and red fruits.

Chocolate temptation
  • Bitter chocolate cake, in chocolate ganache soup, espresso and chocolate cookie with red fruits.

Coconut Flan
 
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Creme brule
(Accompanied by seasonal fruits)
  • Vanilla
  • Mango
  • Passion fruit