The menu
A tasting written by the garden, course by course.
The order shifts with the weather and the morning gather, so the courses below are a record of a recent evening. Each plate carries the name of the leaf that leads it.
The Herbarium Menu
Our long tasting, built leaf by leaf from the morning gather at the chinampas. The order shifts with what the gardens send, so the sequence below is a record of a recent evening rather than a fixed list.
Tostada of papalo and trout roe
includedA thin blue corn tostada layered with torn papalo, smoked trout roe, and a drop of avocado leaf oil.
Verdolaga, avocado, comal
includedPurslane in a sauce of its own stems over avocado charred on the comal, the house plate that begins every season.
Huauzontle in pumpkin seed mole
includedWild amaranth flower fried light, resting in a pale pipian of toasted squash seed and green chilli.
Epazote broth and white beans
includedA clear bean broth scented hard with epazote, poured at the table over heirloom ayocote beans and a spoon of nixtamal.
Hoja santa tamal, fresh curd
includedSoft masa and fresh milk curd steamed inside hoja santa, served in the leaf with a green tomato salsa.
Romeritos and grilled cactus
includedSeepweed simmered in a dark mole, with nopal grilled until smoky and a crumble of dried shrimp.
Suckling lamb, avocado leaf
includedLamb cooked low over avocado leaf and maguey, the leaf lending an aniseed smoke, with a salsa of chilli morita.
Chepil and corn, two textures
includedYoung chepil folded through a custard of milk corn and a wafer of toasted elote, sweet and green together.
Amaranth, honey, and pollen
includedPopped amaranth set with mountain honey and bee pollen, finished with a sorbet of green herbs from the close of the menu.
The Garden Lunch
A shorter midday sequence drawn from the same gather, served Tuesday to Friday for those who want the herbarium in fewer courses.
Quelite salad of the day
320 pesosWhatever leaf came in strongest that morning, dressed simply with lime, salt, and pressed avocado.
Blue corn tostada, papalo
280 pesosTorn papalo, trout roe, and avocado leaf oil on a thin tostada.
Hoja santa tamal
260 pesosMasa and fresh curd steamed in hoja santa, green tomato salsa.
Huauzontle, pumpkin seed mole
340 pesosFried amaranth flower in a pale pipian of toasted squash seed.
Suckling lamb, avocado leaf
460 pesosLamb cooked low over maguey and avocado leaf, morita salsa.
Amaranth and honey
210 pesosPopped amaranth, mountain honey, bee pollen, green herb sorbet.
The Cellar and the Garden
Mexican wine and agave beside our own garden infusions. Choose by the glass, by the bottle, or as a flight matched leaf for leaf to the tasting.
Valle de Guadalupe white, by the glass
190 pesosA dry, saline pour from the cool coastal vineyards of Baja.
Highland red, by the glass
220 pesosLight and red fruited, grown on volcanic soil in the central highlands.
Single village mezcal
240 pesosA wild agave spirit from a family palenque in the Oaxacan sierra, served neat with orange and sal de gusano.
Garden agua fresca
120 pesosA daily infusion of green herbs, cactus fruit, or chilca, sweetened lightly with piloncillo.
The herb pairing
780 pesosFive non alcoholic infusions drawn from the same quelites as the menu, brewed cold and hot.
The cellar flight
1,450 pesosFive Mexican glasses chosen for the herbarium menu, wine and agave together.
The menu is decided each morning. Let the gardens cook your table.