Pitahayas Restaurant

Pumpkin, sesame and sunflower seeds with avocado, mint salad, cilantro, cucumber, serrano peppers corn tostadas accompanied by charcoal-grilled corn tostadas with pork crackling fat and grasshoppers.

Mexican-style corn wrap filled with fresh homemade cheese and tender prickly pear.

Traditional town food from Mexico, the “sopecito” is a fried tortilla base topped with black refried beans and shrimp marinated with chipotle peppers.

Fried tortillas with fried beef tongue served with green sauce and red chipotle sauce

Delicate slices of octopus served with a rich mayonnaise made from oaxacan ants, complemented by ancho chile ash, and accompanied by a watercress salad dressed in a tangy citrus vinaigrette.

Fried quesadilla stuffed with Mexican-style squid, candied tomato and honeyed chipotle

Cucumber cold soup with peppermint, cilantro, goat cheese, coconut, jicama and scallops

Creamy bean base flavored with epazote and Mexican pepperleaf accompanied with a tamal filled with pork crackling, grilled avocado, fried pasilla pepper and prickly pear relish.

A delicate charred habanero cream with garlic and sour cream, accompanied by a charred toast topped with insects and castacán (pork belly) and chili and herb ashes.

Mix of green leaves, tomato, onion, nopal, and fresh cheese, seasoned with citric vinaigrette, chickpea humus and avocado

With romaine lettuce and candied cherry tomato dressing

With French lettuce, classic anchovy sauce and fine herbs croutons

Chargrilled octopus, marinated in black sauce, pickled onions, cucumber, avocado and cherries.

Sea Bass Marinated in Citrus and Sesame Oil, Accompanied by Green Serrano Chili Oil, Fresh Herbs, and Rustic Bread

Tuna sealed with ground black sesame and onion ash, thin slices of avocado and black citric marinade, pickled onion and tostada with “asiento” (traditional thick, burnt grease)

Chargrilled chicken with white rice and clay pot beans

Slow-cooked beef short rib finished over wood fire for a smoky touch, accompanied by molotes filled with plantain and aged cheese.

Green pumpkinseed sauce, regional vegetables and green beans

Slow-cooked pork belly over six hours in wood fire, accompanied by mole encacahuatado, pickled onions, and confit potatoes.

A tender beef filet encrusted with black ash, accompanied by creamy mashed potatoes, roasted onion, charred chili, and native corn, all served with a rich red adobo jus

A smoky grilled cauliflower crowned with house-made yogurt, pistachios, pumpkin seeds, hoja santa gremolata, and a drizzle of truffle oil.

Succulent red snapper grilled to perfection, served with refried black beans, pickled onions, and charred avocado.

Tender octopus marinated in a rich red adobo, dusted with chili ash, accompanied by a chapulín emulsion, pea purée, and roasted potatoes.

A delicately grilled fish infused with citrus leaves, accompanied by fire-kissed zucchini and carrots, enhanced with cascabel chili and lemon.

With rice Veracruz-style

Coconut cream y wallnuts

Base with toasted peanuts, filled with candied bananas and milk caramel

Pinole and piloncillo crumble with grilled pineapple and creamy cinnamon

Sautéed with butter, epazote herbs, onion and green serrano peppers

Oysters in white sauce, spices and a touch of dry chili

Chargrilled, served with mole “coloradito” with regional vegetables and banana purée

Cured citric butter and bean and chickpea salad dressed in escabeche sauce