Candelaria

A classic Mexican dip made from mashed avocados, mixed with tomatoes, onions, and cilantro. Creamy and fresh. Served with crispy tortilla chips (totopos).

Large grilled or fried corn kernels, seasoned with a blend of homemade Tajín spices (chili and lime). Crunchy, spicy, and tangy. An ideal snack to accompany a beer.

Olives of the Termite di Bitetto variety, known for their mild and fruity flavor. Meaty texture. Served simply as an appetizer.

A light and refreshing organic Pilsner beer. Notes of malt and a slight bitterness. Best served very cold.

A non-alcoholic craft beer, Golden Ale style. Balanced malty and floral flavors. Ideal for refreshment without an intoxicating effect.

A Brut Nature champagne, meaning no added sugar. Very dry, crisp, and mineral. Perfect for an aperitif or with seafood.

An Extra Brut vintage champagne, offering great finesse and complexity. Fine bubbles and elegant aromas. A celebratory bottle.

A prestigious Grand Cru champagne. Rich, deep, and structured. An exceptional tasting experience for connoisseurs.

T-shirt featuring the restaurant's logo.

Comfortable sweatshirt from the venue's brand.

Hoodie.

Reusable tote bag.

Gift card valid at the restaurant.

Traditional Mexican preparation of mashed avocados, enhanced with fresh tomatoes, onions, and cilantro. Creamy texture and fresh flavor. Served with corn chips.

Creamy black bean puree, seasoned with mild spices. Topped with crumbled fresh cheese, cilantro, and onions. A comforting and flavorful side dish.

Two folded and grilled corn tortillas, filled with melted, gooey cheese and spring onions. Crispy on the outside, melty on the inside. Eaten hot by hand.

A hybrid between a taco and a quesadilla, filled with tender slow-cooked beef and cheese. Served with a small bowl of cooking broth (consomé) for dipping. Rich, juicy, and very flavorful.

Taco filled with pork slowly confited in its own fat and citrus until very tender. Rich and slightly tangy flavor. A Mexican street food classic.

Taco with beef marinated in a chili and spice sauce, then slow-cooked until shredded. Juicy and very flavorful meat. Served on a corn tortilla.

Vegetarian taco with mashed potatoes. Enhanced by a creamy peanut sauce and fresh cheese. Soft and crunchy texture thanks to the pickles.

Fried and crispy corn tortilla (flat), topped with shredded chicken in a slightly smoky tomato-chipotle sauce. Garnished with beans, cream, and pickled cabbage for freshness.

Beef tongue taco, a very tender and melt-in-your-mouth meat. Accompanied by pickled red onions for acidity. A delicate and traditional dish.

Selection of homemade ice creams or sorbets. Flavors change seasonally. A fresh and sweet dessert.

An original cocktail blending the richness of cocoa with the herbaceous notes of green tea and hoja santa. Complex and vegetal flavors.

Japanese-inspired and fruity cocktail. Umeshu (plum liqueur) pairs with floral whiskey and tart mirabelle plum. Balanced and aromatic.

A bold blend of marine flavors (wakame seaweed), toasted sesame, and tart passion fruit. Unique, salty, and fruity taste profile.

Energizing coffee mocktail, flavored with spicy cinnamon and fruity tangerine. A complex and comforting non-alcoholic drink.

Tropical and smoky cocktail. Mezcal provides the smokiness, pineapple the fruit, and pandan a vanilla and herbaceous note. Exotic and refreshing.

Gin-based cocktail, highlighting the sweetness of persimmon and the bitterness of gentian. A sophisticated, bittersweet flavor profile.

A vegetal and spicy non-alcoholic drink. The acidity of sorrel meets the sweetness of carrot and the heat of jalapeño pepper. Lively and surprising.

A surprising cocktail combining tequila with the sweetness of marshmallow and the powerful anise note of absinthe. Likely served with a sweet touch.

Inspired by Mexican pastry, this cocktail offers notes of cake (madeleine), floral orange blossom, and the acidity of fermented physalis. Indulgent and complex.

A rich and umami cocktail. Miso and brown butter infused rum provides a silky texture and a salty-caramelized taste, enhanced by smoky cardamom.

Very fresh and spicy cocktail. The coolness of cucumber and cilantro contrasts with the heat of arbol chili infused in tequila. Vegetal and spicy.