Xitómatl n. Náhuatl (Aztec language) name for tomato. Aztec fruit with mexicana which the ancient Mexicans made one of the greatest contributions to gastronomy in the world. Can one even imagine Italian or Spanish cuisine without the tomato?

High Mexican cuisine is constantly evolving, beginning with its pre-Colombian roots, then combined with elements brought to the New World during the Colonial period, up to today's most recent Mediterranean, Continental, Caribbean and Asian influences.

The decor of earth tones, reminiscent of our Mexican landscape, combined with the artwork of Mexican artists, creates an elegant yet calm ambiance in which the most distinguished palate can experience a most sublime meal.

Our mission is to take the Mexican cuisine to the highest level, innovating and contributing to its evolution, with the highest hospitality standards.

Our vision is to achieve the recognition and acknowledgment of the culinary world as an icon of the Mexican gastronomy.

High Mexican cuisine is constantly evolving, beginning with its pre-Colombian roots, then combined with elements brought to the New World during the colonial period, up to today’s most recent Mediterranean, Continental, Caribbean and Asian influences.

Appetizers

Shrimp cakes with guajillo sauce.
Duck confit tacos with oriental style soy-habanero sauce.
Pan seared tuna medallions with chayote-seaweed salad and lemon basil-chipotle vinaigrette.
Coconut shrimp with a spicy tamarind, ginger and lemon grass sauce.
Lobster quesadillas.
Marinated beef tenderloin taquitos with old fashion salsa.
Marinated scallops with jícama and cucumber julienne in aguachile.
Stuffed mushrooms with cuitlacoche.
Fresh Mussels in “Marinera” sauce and chile ancho.
Octopus sautéed with olive oil, garlic and three chiles.
Warm abalone in the shell with shallots vinaigrette and chipotle.

Salads

Fresh house organic salad with crispy corn tortilla strips.
Romaine lettuce and avocado salad with blue cheese-chipotle dressing.
Caesar salad with marinated salmon and spiced croutons.

Dressings

black olive, basil, green peppercorn, balsamic or honey-mustard

Soups

Tortilla soup with guajillo chile, avocado and créme fraîche.
Cream of rancho style cheese and chipotle.
Fire roasted tomato soup with goat cheese crouton.
Saffron scented cream of mussels with smoked chiles.

Fish and seafood

Wild grilled salmon fillet in poblano sauce, squash blossom and tender corn.
Fish fillet sarandeado style.
Tuna steak Veracruz style.
Red snapper with palm green herbs sauce, sautéed spinach and hoja santa.
Mexican style shrimps.
Linguine in piquín chile and garlic butter with tequila flamed mussels.

Meats

Torreón style mexican Prime Cabrería with tender cactus and grilled onions.
Rack of lamb with morel and chanterelle mushrooms cream sauce with epazote and potato-vegetable cake.
Heart of beef mexican Prime tenderloin oriental-serrano style.
Monterrey style flank steak with poblano strips a la créme and mole enchilada.
Chihuahua style mexican Rib eye with sautéed oyster mushrooms and chipotle sauce.
Organic Pork chop with verdolagas and green sauce.
Angus Top Sirloin tournedos with stilton cheese and chipotle sauce.

Poultry

Organic Chicken breast stuffed with acelgas and cotija cheese sauce.
Duck breast with garambullo sauce and fried mashed sweet potatoes.
Ostrich tenderloin with drunken pulque sauce and potato-vegetable cake.

Vegetarian

Linguine in cream sauce with poblano strips and zucchini blossoms.
Stuffed chile with vegetables on tomato sauce and goat cheese.
Mexican angel hair pasta.
Grilled vegetable dèlice.