Delicious vegetarian menu designed to satisfy lovers of healthy and flavorful food.
Our entire menu is adaptable to meet specific dietary specifications and restrictions by substituting animal protein with plant-based alternatives (using 100% vegan products, seaweed and legume-based meat substitutes).


SWEET POTATO AND AVOCADO TARTARE
  • Crispy sweet potato, avocado, sesame oil, Dijon mustard, lemon juice, red onion, watermelon radish, sesame seeds, sea salt, and fresh black pepper.

RANCHERO TABOULI STUFFED RED PEPPER
  • Red pepper stuffed with couscous, mint, cherry tomatoes, cilantro, red onion, green tomato, roasted xcatic chili, avocado, and fried tortilla. Served with mashed sweet potato and ratatouille.

EGGPLANT LASAGNA, OVEN-BAKED WITH VEGAN CHEESE AND HOMEMADE TOMATO SAUCE
  • Eggplant, finely grated vegan ricotta and parmesan cheese, peas, basil, lemon juice, dried chili flakes, toasted almonds, nutmeg, extra virgin olive oil, a touch of honey, yellow squash, squash blossoms, and apple cider vinegar.

LIGHT OPTIONS
  • Beetroot carpaccio, arugula, olive oil, balsamic vinegar, shaved parmesan cheese, peanuts, and goat cheese.
  • Vegan Tikin Xic: Vegan meat in achiote sauce with grilled vegetables wrapped in a roasted plantain leaf.
  • Cauliflower ceviche, roasted onions, tomatoes, cilantro, peanuts, soy sauce, and ginger (baked toast).
  • Fresh watermelon gazpacho.
  • Avocado gazpacho.

TACOS
  • Yucatan-style taco with mushroom al pibil, cabbage, pickled onions, and avocado salsa.
  • Swiss-style enchiladas filled with portobello mushroom, topped with tomato and beet sauce, and gratin with panela cheese.
  • Roasted cauliflower tacos, coleslaw salad, avocado, and chipotle dressing.
  • Vegan pastor-style taco with vegan meat, onion, cilantro, salsa martajada, and avocado.

SOMETHING MORE...
  • Oriental noodles, sautéed vegetables (edamame, snow peas, carrots, zucchini, and mushrooms), soy sauce, and citrus.
  • Classic ratatouille with couscous.
  • Lentils in roasted green salsa, roasted onions, radishes, cilantro, and avocado (baked toast with salma).
  • Oat, lentil, and beet burger, avocado, cilantro and parsley dressing, sautéed mushrooms, and cheese.
  • Matriciana-style portobello mushroom, accompanied by artichoke, goat cheese, and parmesan.
  • Lentil hummus, accompanied by grilled vegetables with sesame oil.
  • Falafel, tzatziki dressing, pita bread, goat cheese, and extra virgin olive oil.
  • Fresh tuna bowl, quinoa, sautéed vegetables, avocado, and oriental sauce.