Hacienda Mexicana Cocina

Smaller plates - Oysters with black lime and mole mignonette. - Vuelve la vida: Mexican seafood cocktail, avocado, habanero, lime, housemade tostadas. Larger plates -Southern ranges MB4+ rib eye rubbed in achiote and chile pasilla. -Turkey leg cooked in a pibil. - Turkey breast in recado negro, xnipec pickle, roast carrots, pimienta gorda. -Smashed and roasted potato’s in smoked pork fat. -Pumpkin and onions cooked in brown butter and pipian. All served with tortillas and salsas, chile morita gravy. POSTRE Flan de queso.

OYSTERS HOT + COLD 'Molli' Hacienda Guacamole, fermented chilli, coriander, crispy shallots, lime, tostadas 'Elotes' Grilled corn, chapulines, fresh cheese and chilli 'Salad' Jicama, cucumber and apple salad, jalapeno, lime 'Crab Tostada' Brown butter and coconut emulsion, habanero 'Tacos De Lechon' Western Plains pork, peanut mole, apple pico de gallo 'Pescado' Crispy fried fish fillet, plantain, seafood salsa 'Tuetano' Bone marrow cooked in adobo, onion, coriander and tortillas

Our banquets are all designed to be shared 'Molli' Hacienda Guacamole, fermented chilli, coriander, crispy shallots, lime, tostadas 'Elotes' Grilled corn, chapulines, fresh cheese and chilli 'Salad' Jicama, cucumber and apple salad, jalapeno, lime 'Crab Tostada' Brown butter and coconut emulsion, habanero 'Tacos De Lechon' Western Plains pork, peanut mole, apple pico de gallo 'El Pollo' Poached and roasted chicken breast and crispy leg, burnt pineapple, pico de gallo 'Cheesecake' Mango and yellow chilli