The Food of Catemaco

The place where ancient Mexicans thought paradise was

Soup
Tatabiguiyayo
A beef stew flavored with achiote, tomato, mint, parsley and oregano
8.00

Appetizers
Pellizcada
Corn masa and green plantains made into a thick “pinched” tortilla, topped with a lime and chile sauce and crumbled queso fresco.
9.50

Chile Relleno de Picadillo de Pobre
My favorite picadillo of shaved beef, potatoes, carrots flavored with achiote
10.50

Tamal de Champiñones
Corn masa stuffed with button mushrooms sautéed with tomato, chile, herbs and spices and a slice of cheese steamed in corn husks.
10.00

Entrees
Pescado al Mojo de Ajo
Fish fillet cooked and served with whole unpeeled garlic cloves
22.00

Costillas Ahumadas
Smoked baby back ribs served with salsa macha verde
24.00

Vegetable
Ensalada de Chayote
Mexican squash with cilantro, jalapeño and olive oil
8.00