Things you might taste…

Breakfast 

Breakfast is always served with a variety of fresh squeezed juices, tropical fruit salads, homemade yogurt and homemade granola.

• Potato stew served with sunflower seeds, cumin, tomato, and spinach

• Banana and hemp seed pancakes served with pineapple, habanero, and turmeric jam

• Zucchini and almond stew served with coconut oil, onion, tomato, and chard avocado

• Huitlacoche sope served with mashed beans and spinach, pecan, and avocado salad

• Oatmeal served with apple, cinnamon, almond milk, maple syrup, hemp seeds, almond, and cranberries

• Red chilaquiles - tortilla chips sauteed with tomato sauce, onion, coriander, vegan Cotija cheese, and coconut cream

• Potato and amaranth patty, served with stuffed tomato, and vegan Mexican-style requeson

Lunch

Lunch is always served with a variety of exotic salads.

• Sauteed long neck squash Mexican-style, served on a bed of quinoa with dehydrated cranberry and pumpkin seeds

• Homemade nixtamal baked tostada served with cauliflower and jicama ceviche - carrots, coriander and sunflower seeds, and palmetto aguachile - cucumber onion and avocado

• Lentils with coriander and mushrooms

• Sauteed green beans and Mexican squash served with beetroot, lentils, jicama, pineapple, pumpkin seeds, and basil medley

• Vegan rajas poblanas - Mexican stew made with poblano peppers - served on a bed of brown rice and a side of salad with roasted carrot, avocado, sauteed onion, coriander, parsley and lime

• Ajillo style carrots and almonds served on a bed of couscous with pumpkin seeds and avocado

Dinner

Dinner is always served with a variety of salads and desserts.

• Roasted eggplant coated with amaranth, pipian - mole made with pumpkin seeds - and served on a bed of brown rice with tomatillo and chard carrots

• Sauteed portobello served on a bed of sweet potato pure with bell pepper and corn salad

• Roasted cauliflower with anatto seeds served on a bed of quinoa with cactus and a side of asparagus with almond pure

• Carrot, turmeric and ginger pure, portobello, black and white sesame seeds , sauteed broccoli with raspberry vinegar.

• Sauteed portobello, asparagus, and baby star squash, served on a bed of cauliflower pure with hemp seeds and white truffle essence

• Stuffed zucchini with veggies and pecans, served on a bed of Mexican rice with almonds and Quimixto’s sauce

• Taco night: Rajas poblanas, zucchini and corn stew, mushroom stew and yaca birria made with homemade nixtamal tortillas and served with a side of Mexican style rice