Soft fried tortilla, served with cochinita pibil, lettuce and slices of tomato.
Stuffed with potato and Oaxaca cheese, served with molcajete sauce and onion.
Stuffed with edam cheese, served with tomato and habanero sauce cooked on embers.
Fried soft tortilla, lettuce, tomato and xnipec.
Relleno negro – Chicken pibil – Cochinita pibil
With blue corn tortilla, stuffed with minilla fish Veracruz style.
With black beans, carne asada, Oaxaca cheese and nopal salad.
Bathed in homemade adobo, chicken pibil, served with fresh cheese, lettuce and tomato sauce cooked on embers.
The master’s meal, corn tortilla stuffed with hard egg and bathed in pumpkin seed sauce.
Filled with black bean puree and castacan with pico de gallo.
Catch of the day, marinated in citrus juice with cilantro, red onion, radish and jícama.
Yucatan style, stuffed with shrimp, bathed in kol sauce and tomato sauce.
Fresh seasonal quelites, served with corn kernels and avocado vinaigrette.
With lumps of cottage cheese, pumpkin seed, amaranth and agave honey vinaigrette.
Authentic southern flavor, with chicken strips and corn tortilla.
With creole corn, shrimp, octopus and fish, served with red cabbage radish and cilantro.
Méridagrill style, buried and baked on firewood, served with xnipec and handmade tortillas.
Pork loin cooked on embers, marinated in recado blanco, served with black bean puree and epazote.
Catch of the day marinated with handcrafted axiote, cooked over a coconut bast, served with sweet potatoe and plantain puree.
With recado negro scent, served with roasted vegetables.
Méridagrill style, with a bean sauce and tomato with a scent of habanero.
Pumkin seed crust, served with rice and purslane, root fruits and passion fruit sauce.
On a blue corn huarache, served with black beans, guacamole and molcajete sauce.
Grilled in a hibiscus flower crust, served with sweet potato puree and a scent of serrano pepper.
Bathed in black mole, served with esquites and pickled vegetables.
Marinated in adobo with chile morita scent, over smoked vegetables stew.
With red wine reduction, served with green salad, mashed potatoes and roasted vegetables.
With homemade bread, lettuce, provolone cheese and french fries.
Pino Suárez 321-A, Col. Emiliano Zapata – Zona Romántica – Olas altas , Puerto Vallarta Jal.
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