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From USD 500.00 for Two People
They say altars are bridges between worlds - where the departed return to savor their favorite dishes. Each cempasúchil flower is an invitation, each recipe a love letter to those no longer with us. For the first time, Colima 71 guests will cross the threshold into homes where generations have woven memories through marigolds and ancestral recipes. In the home of Margarita (75), her chef daughter Ana, and young María (18), what's served is more than food: it's the tangible taste of heritage.
*Kindly Reserve at Least 48 Hours in Advance.
Flavors of heritage that go beyond gastronomy. Discover the exquisite traditional menu:
Vegan Starters (choose one):
Option 1. Traditional Guacamole: Fresh mashed avocado mixed with onion, cilantro, and a touch of lime. Served with handmade corn tortilla chips.
Option 2. Nopal Salad: Tender strips of cactus mixed with tomatoes, onion, and fresh cilantro, dressed with lime juice and a sprinkle of sea salt.
Option 3. Huitlacoche Toast: Toasted corn tortilla topped with creamy corn truffle (huitlacoche), sautéed onions, and fresh epazote for a true Mexican earthiness.
Non-Vegan Starters (choose one):
Option 1. Crispy Cecina Tacos: Thin slices of sun-dried beef from Guanajuato, fried crispy, served on fresh corn tortillas with a side of our signature guacamole.
Option 2. Green Ceviche: Fresh kampachi fish marinated in lime juice, mixed with olives, habanero chile, and fresh herbs for a bright and tangy start.
Option 3. Sopes with Bone Marrow: Handmade thick corn masa cakes topped with rich bone marrow, refried beans, onions, cilantro, and salsa verde.
Vegan Main Dishes (choose one):
Option 1. Pumpkin Tamale with Green Mole Sauce: Steamed corn masa filled with roasted pumpkin, served with a vibrant green mole made from fresh herbs and chiles.
Option 2. Tubers in Green Garlic Sauce: A mix of sweet potato, yuca, and local tubers sautéed in a garlicky green sauce made with olive oil, garlic, and fresh herbs.
Option 3. Nopal and Tomato Salad: A refreshing salad of cactus paddles and heirloom tomatoes tossed with onion, cilantro, and a squeeze of lime.
Option 4. Black Bean Soup with Pasilla Chili Peppers: Black bean soup simmered with traditional pasilla chiles and topped with fresh avocado slices and toasted pumpkin seeds.
Non-Vegan Main Dishes (choose one):
Option 1. Pork Ribs in Pepián Sauce: Pork ribs slow-cooked in a rich pepián sauce, made from toasted chiles, spices, and a touch of chocolate, served with warm corn tortillas.
Option 2. Nicolasa-style steak: Grilled beef filet crusted with dried chiles, served with caramelized apple, fresh arugula, and a house-made hibiscus salsa.
Option 3. Chamorro in Carnitas al Tepache: Tender pork shank cooked in fermented pineapple tepache, finished with a smoky pasilla chile and epazote salsa.
Option 4. Chicken Enmoladas: Corn tortillas stuffed with tender chicken, bathed in traditional mole rojo, topped with crema and queso fresco.
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Amidst candles and portraits, visit Mexico City's most iconic public altars and enjoy a five-course menu featuring iconic Mexican dishes.
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