Gastronomic offer

cold entrees

Salmon trout, beet root, wasabi, cucumber and jalapeño foam

Salmonized trout tartare cured in smoked salt, accompanied by a mixture of beets, honey and sesame, cucumber and jalapeño foam and to finish a touch of black garlic.

Raised in the Monarch Butterfly Biosphere Reserve, it is a product of excellence for its recognized nutritional qualities, high-quality protein and high concentration of omega 3. With firm meat, soft texture and pinkish-orange color, it is moderately firm to the cook and gives off soft and pleasant aromas.